Like sublime meals and glorious journeys, great wines create great memories. They leave impressions to be pondered and stories to be told. I have the privilege of tasting many wines over the course of a year. In 2019, these are the 12 that left the most lasting memories, in chronological order. La Violetta Great Southern…
To love a dish is to love the labor that brought it to your table. It’s to sense the presence of the chef, to read a signature written in flour and butter, salt and smoke — what in Korean is called son-mat, the taste imparted by one person’s hands and no other’s. The best dishes…
In 1973, the New York Times restaurant critic John L. Hess gave Chinatown — the entire neighborhood — four stars. It was the highest rating he ever dispensed, and an acknowledgment that whether you eat poorly or well can depend less on the skills of a particular chef than on your openness to experience. I’d…
“Is that part of the counter supposed to be on fire?” I asked the bartender, and pointed at the open kitchen of Firedoor, in Sydney, Australia. There is so much open flame on display at this restaurant, it was a little hard to tell if the small, bright flicker on one of the stainless steel…
As the chef and co-owner of the pioneering Hudson Valley farm-to-table restaurant Blue Hill at Stone Barns, Dan Barber is besieged by artisans trying to collaborate with him. But one day, in the spring of 2015, he heard from a Pennsylvania ceramist named Gregg Moore and instantly knew that this call was different. “He started…
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.) Visit This A New Kyoto Hotel, Complete…
Good morning. My friend Kurt makes the cornbread dressing we eat every year on Thanksgiving, has done so for 20 years, and for each and every one of them he’s made enough to feed an army. Leftover dressing is a highlight of my post-Thanksgiving nights, well into this week. Maybe that’s the case for you…
When it comes to weddings, a lot goes into planning to make sure the guests have the time of their lives. From decorations to the details of the menu, there’s a lot of decisions that the bride and groom must make to make their happily ever after a reality. The menu may seem like one…
When Julien Carotenuto, a Parisian of Italian heritage, abandoned his retail career to pursue his dream of making fresh mozzarella for his hometown, the predictions were dire. “People told me, ‘you’re crazy,’” he recalled on a recent afternoon. “In Italy, everyone said that I would never pull it off. Even my friends and family said…
A potato paucity is upon us, and French fry aficionados are worried. Multiple news headlines this week have warned of a “possible French fry shortage” this year after a weaker harvest for many potato farmers in the United States and Canada. But experts say French fry consumers probably shouldn’t worry too much, because producers of…