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. At the Bemelmans Bar in the Carlyle Hotel on 76th and Madison, a little girl in a red dress with a white lace collar stands by the grand piano, and,…
Hi and welcome to Five Weeknight Dishes. Are you feeling a little spent, a little stuffy, a little too ready to relax this Christmas? I’ve been under the weather, not gravely so, but I am going through tissues at a maniacal pace, rewatching “The Crown,” and then Googling the royal family on my phone. (I…
In a small building on East 57th Street, nestled among residential towers and far from most of the area’s commercial bustle, is an escape hatch from New York strife called Neary’s. Inside this upscale Irish pub is a peaceful cove of red banquettes, white-haired bartenders and an unchanging menu of conventional surf and turf. Jimmy…
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. We hope you’ll join us for the ride. (Sign up here, if you haven’t already, and you can reach us at tlist@nytimes.com.) A programming note: The T List is…
Many of us won’t hesitate to spend more than $600 on a cellphone. Here’s another device to spend that money on: a toaster oven. Yes, you read that right. Like a smartphone, a good toaster oven can be an everyday workhorse. Apart from heating up toast, this underrated kitchen gadget can handle many other foods,…
BERLIN — To Wolfgang Hofmann, the owner of a cheese store near Munich, the smell of his product was a sign of craft, taste and tradition. But to Manuela Kragler, the woman who lived upstairs, it was an inescapable stink, rising through open windows and water pipes, wafting through the electrical outlets and permeating her…
Eating ultraprocessed foods may increase your risk for Type 2 diabetes. Ultraprocessed foods — including chips, instant noodles, breakfast cereals, chicken nuggets and other industrially processed ready-to-eat or microwaveable fare — are designed for tastiness and long shelf-life. They typically contain emulsifiers, thickening agents, food coloring and other additives of no nutritive value. In previous…
Good morning. Gaily wrapped packages are starting to accrue next to the Charlie Brown tree in the corner of the living room. String lights twinkle around the window frames. Christmas music plays, and the children make mulled cider again. Seasonal joy: On Flatbush Avenue, down by the Marine Parkway Bridge in Brooklyn, I saw a…
There are some once-a-year winter holiday extravagances I thrill to see again when their numbers come up. There’s a frozen milk punch and a caviar sandwich and a homemade Boston cream doughnut; there’s a hand-chopped steak tartare and a grilled Cheddar-cheese sandwich and a mid-December cookie swap pfeffernusse cookie with imported candied citron — all…
Headliner Veronika at Fotografiska There’s a ground-floor cafe in the new Swedish photography center and museum, Fotografiska New York, in a stately landmark Renaissance Revival building in the Flatiron district. But when it comes to food and drink, the main attraction is the spacious second-floor restaurant whose name is inspired by the patron saint of…