Food

Buttermilk pancakes for breakfast on Sunday, I think. Hummus for lunch, with cut vegetables and pita. And then pork roast with roasted jalapeño gravy for dinner, over white rice, with quick-pickled okra.Many...

FIXIN, France — More than 200 years ago, the early French wine authority André Jullien, in his book “Topography of All Known Vineyards,” cited the Clos de la Perrière as being among...

The other day, I was thinking about Chicken Marbella, a dish that had a real moment in the 1980s, when it was made famous by Sheila Lukins and Julee Rosso in “The...

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...