Food

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...

HeadlinerLa MarchandeNearly 200 years ago, the financial district was New York City’s hub for fine dining. With Crown Shy, Harry’s, Nobu Downtown, Temple Court, the new Le Gratin and this gracious restaurant...

Good morning. Cook a recipe once and you’re playing a cover song. Cook it four or five times, though, and you’re playing a new arrangement, even if it’s relatively faithful to the...

Dana Cowin, who was the editor in chief of Food & Wine magazine for 21 years and left in 2016, is back in the editorial game with a new zine called Speaking...

This piece is one of 10 winners of our 2022 Profile Contest. You can find more here. Gauri Gupta, the author, is 14 and goes to the The Cathedral and John Connon...

Sorry in advance for the frequent use of the phrase “finger foods” in this newsletter. As a society, we have got to come up with something more appealing. Hand cuisine? Digit diet?...

The multicultural evolution of the food of South Africa over the past 400 years will be surveyed and explained by Keri and Kelsi Matwick, twin sisters who have graduate degrees in linguistics...

My first encounter with a real Moroccan tagine was 30 years ago in the home of a taxi driver who had invited me to dinner with his family in Fes.We sat in...

The Republic of Tea was founded in 1992 and then acquired two years later by Ron Rubin, an entrepreneur who worked in the beer, wine and liquor business before starting a bottled...

With a new indoor farm in a former beer brewery in New Jersey, Oishii strawberries have come down in price. But they’ll still set you back — $11 for six.