At the Four Horsemen, the Food Catches Up to the Wine

By Pete Wells via NYT | NYT > Food

The Meat-Lover’s Guide to Eating Less Meat

By Melissa Clark via NYT | NYT > Food

Brooklyn’s Great American Diner

By Jessica Olien via NYT | NYT > Food

A Devotee of Basque Food Brings It to Two Bridges

By Florence Fabricant via NYT | NYT > Food

Brooklyn’s Great American Diner

By Jessica Olien via NYT | NYT > Food

In a Year of Abrupt Transitions, a Trip to Tahiti. And Calgary.

BY SEBASTIAN MODAK via NYT Travel

Exploring Spectacular Caves in a Quiet Corner of Vietnam

BY PATRICK SCOTT via NYT Travel

How to Travel With Medical Marijuana

BY JONATHAN WOLFE via NYT Travel

A Cookbook You’ll Turn to Again and Again

By Florence Fabricant via NYT | NYT > Food

Alinea Had a Hand in This Coffee Liqueur

By Florence Fabricant via NYT | NYT > Food

New Jersey, Now Known for Rice

By Florence Fabricant via NYT | NYT > Food

Add This Cheese to Your Party Board

By Florence Fabricant via NYT | NYT > Food

A King Cake With a Raspberry Twist

By Florence Fabricant via NYT | NYT > Food

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Unknown Author via NYT Travel

A White Bean Soup Inspired by … Lack of Inspiration

By Alison Roman via NYT | NYT > Food

Espelette Grown in California’s Mendocino County

By Florence Fabricant via NYT | NYT > Food

What Will We Eat in 2020? Something Toasted, Something Blue

By Kim Severson via NYT | NYT > Food

Cacio e Pepe, Hold the Cheese

By Alexa Weibel via NYT | NYT > Food

The Way to Cook Now

By Sam Sifton via NYT | NYT > Food

Greeting the New Year In Earth’s Northernmost Settlement

BY KELLY MCMASTERS via NYT Travel

It’s Called ‘Plant-Based,’ Look It Up

By Ethan Varian via NYT | NYT > Food

5 New Standout Safari Camps

BY CHRISTIAN L. WRIGHT via NYT Travel

A Pasta to Please Everyone

By Emily Weinstein via NYT | NYT > Food

What to Cook This Weekend

By Sam Sifton via NYT | NYT > Food

11 of Our Best Weekend Reads

By Kaly Soto via NYT | NYT > Food

Hitting the Road (or Trail) on a Guided Hotel Run

BY SARAH FIRSHEIN via NYT Travel

T’s Most Gripping Long Reads From 2019

By via NYT | NYT > Food

Tortas, Comforting and Carefully Considered, in Bay Ridge, Brooklyn

By Mahira Rivers via NYT | NYT > Food

For a Sweet 2020, Look to the Bitter in Wine

By Eric Asimov via NYT | NYT > Food

36 Hours in Recife (and Environs)

BY SHANNON SIMS via NYT Travel

Is a 63-Year-Old Seaplane With an Electric Engine the Future of Air Travel?

BY MIKE ARNOT via NYT Travel

Merry Christmas

By Sam Sifton via NYT | NYT > Food

Taking an Uber? 9 Tips to Ride Safely

BY JULIE WEED via NYT Travel

My Cookie’s Better Than Yours: Italy Is in a Hazelnut Cream-Filled Civil War

By Jason Horowitz and Anna Momigliano via NYT | NYT > Food

In Japanese New Year Dishes, a Family Connects With Its Past

By Hannah Kirshner via NYT | NYT > Food

In Japanese New Year Dishes, a Family Connects With Its Past

By Hannah Kirshner via NYT | NYT > Food

Farm to Table? More Like Ghost Kitchen to Sofa

By Jonah Engel Bromwich via NYT | NYT > Food

Greek Wines Get Back to Their Roots

By Florence Fabricant via NYT | NYT > Food

The Butcher, the Baker, the Candlestick Maker: Rub-a-Dub to 2019

By Julia Rothman and Shaina Feinberg via NYT | NYT > Food

Confused in California

By Sebastian Modak via NYT | NYT > Food

Chinese Restaurants Are Closing. That’s a Good Thing, the Owners Say.

By Amelia Nierenberg and Quoctrung Bui via NYT | NYT > Food

Is This the Next Tulum?

BY LAUREN SLOSS via NYT Travel

Confused in California

BY SEBASTIAN MODAK via NYT Travel

Cookies for the Sophisticated Set

By Amelia Nierenberg via NYT | NYT > Food

The Secret Afterlife of Lost German Luggage

BY SAMI EMORY AND ANDREAS MEICHSNER via NYT Travel

Wine Lessons From a Master

By Florence Fabricant via NYT | NYT > Food

How to Eat Dinner Like the Last Citizens of Pompeii

By Meara Sharma via NYT | NYT > Food

Eloise Can Now Take Her Tea Downtown

By Florence Fabricant via NYT | NYT > Food

For a Festive Sip, Turn to Blackberry Liqueur

By Florence Fabricant via NYT | NYT > Food

Home Goods From Italy

By Florence Fabricant via NYT | NYT > Food