Welcome to the T List, a newsletter from the editors of T Magazine. Each week, we’re sharing things we’re eating, wearing, listening to or coveting now. Sign up here to find us in your inbox every Wednesday. You can always reach us at tlist@nytimes.com. Try This Run a Bath That Feels Like a Spa Treatment…
HONG KONG — What began as a classic Lunar New Year celebration ended with nearly a dozen members of a family sickened and a city of 7 million on edge. Nineteen members of an extended family gathered in January for hot pot — a traditional Chinese meal in which diners dip raw meat, seafood and…
When I heard the name Floyd Cardoz, my mind always went straight to watermelon curry. Yours probably did, too, if you went to Tabla, the restaurant off Madison Square Park where he was the chef (and an owner, with Danny Meyer) from its opening in 1998 until the end of 2010. Of all the dishes…
“Small things count,” read a headline in the tiny, insistent pamphlet published by the National War Garden Commission in 1919. The pitch made gardening a civic duty. And though the illustrations were cute, the text was urgent: “Prevention of widespread starvation is the peacetime obligation of the United States. … The War Garden of 1918…
Floyd Cardoz, an international restaurateur and the first chef to bring the sweep and balance of his native Indian cooking to fine dining in the United States, died on Tuesday at Mountainside Hospital in Montclair, N.J. He was 59. The cause was the coronavirus, his family said. Mr. Cardoz was the first chef born and…
If you stocked your pantry with loads of peanut butter, you might be getting tired of perpetual P.B.&J.s. Or in my case, peanut butter spread on banana slices and sprinkled with flaky sea salt. (Try it before you knock it.) For something a little different, I offer an extremely simple riff on cold sesame noodles,…
Good morning. I roasted some black sea bass, the fillets painted with a mixture of mayonnaise and sesame oil, oyster sauce, a dash of lime juice, another of honey. I served the fish over rice with a stir-fry of cabbage and pickled chiles. It was fantastically delicious and required no recipe because I was cooking…
Restaurants across the city and nation have converted to takeout and delivery-only mode. Most have made á la carte menus available, but there are some places that are taking a more creative approach with special meal packages and larger family-style dinners. They’re convenient for feeding one, two or a family, and often, there are leftovers…
Somehow, when I think of crepes, I automatically see a guy in a tuxedo flaming a copper pan of Cointreau tableside. White gloves, silver utensils, a heavy and starched tablecloth. Crêpes suzette — butter, sugar and orange liqueur — was the go-to move of my parents’ generation for capping off special dinner parties; I remember…
Last week, the governors of New York, New Jersey and Connecticut limited all restaurants and bars to takeout and delivery as part of the effort to slow the spread of the coronavirus. But the New York State Liquor Authority threw some of those businesses a small lifeline in the form of “new off-premises privileges.” Translation:…