We usually focus on savory recipes here, but I’m a former pastry cook, and I love dessert. On a weeknight, it could be as simple as some peeled citrus or cut melon, or a bowl of cold cherries. If people are coming over, it could be blueberries with very softly whipped cream sweetened with a…
Cota 45 Ube Miraflores 2020, 12 percent, $31 I’m fascinated by the wines of Ramiro Ibañez of Cota 45, who is exploring the terroirs of Jerez through a series of unfortified wines made of palomino and other indigenous grapes. Jerez is of course best known for sherry, but Mr. Ibañez, the Blanco brothers and others…
Welcome to the T List, a newsletter from the editors of T Magazine. Each week, we share things we’re eating, wearing, listening to or coveting now. Sign up here to find us in your inbox every Wednesday. And you can always reach us at tlist@nytimes.com. step by step The Floral Designer Maurice Harris’s Beauty Regimen…
ANCHORAGE, Alaska — Robert Golike said he feels like the world’s most expensive food-delivery driver — but that’s probably because he uses a Cessna. On a recent morning, Mr. Golike, a pilot for Alaska Air Transit, was on the tarmac of Merrill Field, loading up a nine-seater plane with mail, produce and diapers, among other…
For years, she subsisted on grilled-cheese crusts, congealed oatmeal and browning apple slices the kids left behind, so it’s time to make mom something special. These simple, impressive recipes are great for all ages and skill levels, but, if you have small humans in the house, most 10- or 11-year-olds with some cooking experience can…
Making coffee is easy. You just need to combine the ingredient and heat the water accordingly. Nevertheless, it is often difficult to make the perfect coffee. To achieve this goal, you’re going to need patience, precision, and practice. Sipping the perfect coffee in the morning will boost your mood and help ensure that you’re ready…
Good morning. Some days when dark clouds are scudding in my head and I don’t much feel like cooking — even though cooking’s what I’m here to do — I march myself to the store anyway, and buy a package of hot dogs and another of buns. There’s no finer recourse to feeling low: a…
Until recently, I haven’t really had an insight into this question, but listening to Christopher Kimball speak with J. Kenji López-Alt on his ‘‘Milk Street Radio’’ podcast about another popular broccoli classic, beef and broccoli, served in many Chinese restaurants in America, I realized something new. López-Alt pointed out that in that particular dish, the…
We all have stories we tell ourselves — about ourselves — that aren’t necessarily true. For instance, I say I don’t care for breakfast. Only to realize that I actually don’t care for subpar breakfasts: cereal in a bowl, a sad excuse for a croissant or anything that might be considered Meals, Ready-to-Eat. If you…
Headliner Wan Wan Erika Chou, who owns Wayla on the Lower East Side and Kimika in NoLIta, has added this Thai restaurant to her portfolio, in partnership with Tom Naumsuwan, a Bangkok native, who will be the executive chef. In a setting with exposed brick, velvet banquettes, an Art Deco chandelier and touches of gold…