Food

Indeed, as the wine warmed to what I considered lightly chilled, it grew more delicious. The flavors were of tart fruit and herbs, maybe a bit of anise, with a lingering bitterness...

Welcome to the T List, a newsletter from the editors of T Magazine. Each week, we share things we’re eating, wearing, listening to or coveting now. Sign up here to find us...

Good morning. The punishing heat continues where I stay. While I’m turning on the stove occasionally, my meals are mostly running no-cook and salad-adjacent: say, marinated celery salad with chickpeas and Parmesan...

When I pick up a knife, my husband is not nervous, not really. He keeps an eye out. He hovers. Finally, he can’t help himself: He reaches over and gently adjusts my...

Hello from the final week of July! Summer is fully in swing — are you eating your daily ice cream? — and the requests keep coming. This week, I’m helping a reader...

HeadlinerLe RockEvery few decades, the reset button is pressed on the restaurants in Rockefeller Center. A big year was 1984, with the openings of the Sea Grill and American Festival Cafe by...

A new program at the James Beard Foundation, Beard House Fellows, uses the Beard House in the West Village for residencies for young chefs. There the chefs, mostly those who have completed...

Diana Kennedy sank into a dimpled leather chair at the Hotel Emma in San Antonio, leaned over her glass of Scotch and told me that the real enemy of every writer was...

The Choco Taco, a nut-and-chocolate-topped ice cream snack that for decades has been a top choice at the ice cream truck or convenience store freezer, is being discontinued, its creator confirmed this...

On a steamy evening at Flushing Meadows Corona Park in Queens, Jaime Cabal had a line of customers at his Mister Softee ice cream truck. He blended milkshakes, topped bowls of vanilla...