In this series for T, the author Reggie Nadelson revisits New York institutions that have defined cool for decades, from time-honored restaurants to unsung dives. I’m sitting at a table outside Il Posto Accanto eating grilled calamari prepared by Beatrice Tosti di Valminuta, the restaurant’s co-owner, whom I like to think of as the empress…
Shopping through the wine section in any Aussie supermarket, and you’ll be shocked to find out there are many locally made options to choose from. And it gets worse if you are in search of the red variety as these are some of the common ones you’ll find on sale. But the multitude of Aussies…
The revelations of systemic abuse, coming after recent accusations of racism and smoldering suspicions about favoritism from a cheating scandal in 2018, have threatened not only the organization’s credibility, but the organization itself. Following a fractious town-hall meeting last month, the board promised to resign en masse after the election of a new slate on…
Welcome to the T List, a newsletter from the editors of T Magazine. For this week, we’ve turned it into the second installment of our holiday gift guide, with recommendations from T staffers on what we are coveting for ourselves this season, as well as the gifts we’re thinking of giving our friends and loved…
Good morning. I made a no-recipe gumbo with my turkey leftovers and the stock that emerged from them, allowed it to cure for a day, then froze four quarts of the stuff separately for use over the winter. (Easy work: a Cajun mirepoix — equal parts onion, bell pepper and celery — to which I…
HONG KONG — First, meat came from farms and forests. Then, it came from factories. More recently, entrepreneurs have been making it from plants. Some have wondered whether there’s a more advanced approach: Could meat be grown in a laboratory, from existing cells? That effort has faced multiple challenges, from skepticism over something that comes…
I was already eager to get to my kitchen, but then Gascón-López sealed my interest: “Arroz con gandules is all about the pegao.” Pegao is Puerto Rican tahdig, and I’d never tasted it before. I couldn’t wait to make it. Like practically any Puerto Rican dish that starts on the stove, this one begins with…
SEOUL, South Korea — Fermented vegetables are delicious — on this point, many people from China and South Korea can agree. But for some social media users in the two countries, the culinary good will ends there. A spat is raging this week over a Chinese state tabloid’s claim that China had “led” the development…
For years, Melissa Clark has been on a quest to make the most delicious cookie box to gift to loved ones, logging her triumphs and failures along the way. Here’s what she’s learned. Eleven months out of the year, I make what would be considered an above average, but not excessive, number of cookies. But…
A new restaurant showed up in October on Third Avenue in Bay Ridge, Brooklyn, announcing its arrival right in the sidewalk, where a tracery of Arabic script meaning “end the occupation” and a peace sign are imprinted in concrete. Above the street wall — a grid of windows that slides open in good weather —…