Yailyn Nuñez and Christian de Jesus love the Bronx. But one thing is missing, they said: accessibility to different kinds of food. “Jesus doesn’t eat meat, so there aren’t a lot of options,” Ms. Nuñez said. “You see a lot of Dominican food, fried fish,” she continued. “You have choices, but certain cuisines you don’t…
Welcome to the T List, a newsletter from the editors of T Magazine. Each week, we’re sharing things we are 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.) Drink This Something Flavorful to Sip…
You can see the calamares gigantes coming from across the room, tall and swaying, a fountaining of deep-fried squid. A skewer, planted vertically, holds it all upright, with the tentacles massed at the top, curling upward and suggesting a wild-haired puppet. This is a street-food snack across Asia, found at night markets in the Philippines,…
This Thanksgiving you are organized. You’ve got checklists and spreadsheets. Nobody can say you have left things until it’s too late. Except for that one column marked “drinks.” It’s empty. No worries. Even at the last minute, it’s not hard to fill in the blanks. In most states, some wine seller is always open Thanksgiving…
In the climactic scene of “Toy Story 3,” Woody, Buzz Lightyear and the rest of the crew narrowly escape death when a remote-controlled claw lifts them from an incinerator just before flames engulf them. Now Burger King is set to enact an alternative ending — collecting, sorting and chopping up hundreds of thousands of tiny…
Good morning. Here’s something worth thinking about as we zoom inexorably toward next week’s feast, toward family and friends, the warmth of the kitchen, the buzz of the dining room: America has been at war for the past 18 years. Next week will mark the 19th Thanksgiving during which service members and civilians have celebrated…
Is it just a little over the top to ask you to make a fresh batch of risotto — 18 unbroken minutes at the stove stirring and stirring — just so you can have a pot of cold stuff the following day to make risotto al salto? Possibly. But to me, not any more over…
Headliner The Market Line The options for something to eat in the Essex Crossing complex are about to grow considerably with the opening of the Market Line, a culinary collection beneath the recently opened Essex Market. Three broad staircases (and two elevators) lead to a grid of wide aisles lined with food stands and larger…
On a recent fall evening in Red Hook, Brooklyn, the sky was shifting colors quickly, from blue-gray to violet, and then swiftly, it was dark. Assembled in the verdant courtyard of the ceramist Cassandra MacLeod’s studio were the friends of the chef Mina Stone, who last week opened her Mediterranean-inspired restaurant Mina’s at MoMA PS1…
Every November, celery performs countless tasks: It perfumes the holiday turkey, lending moisture from the inside out; it’s the backbone of the stock in gravy; it adds bite and vegetal flavor to stuffing. But rarely does this tireless Thanksgiving staple get any thanks. “It’s hard to make it the center of the spectacle, but on…