Here’s Yet Another Reason to Worship Canned Beans
Canned cannellini beans quickly braised with olive oil, rosemary, tomato and golden fried onions make the best of your pantry.
By Melissa Clark | NYTimes Food | Disclosure
How Do You Make Your New Year Even Better? Dumplings.
Revisiting and reimagining the Korean tradition of tteok guk.
By Eric Kim | NYTimes | NYT > Food | Disclosure
You’re Going to Need a Smaller Boat: Island Hopping in the Grenadines
Forget about flying if you want to visit many of these stunning specks of land sprinkled across the Caribbean. Hop on a sailboat or a ferry, or you can always swim.
BY NINA BURLEIGH | NYTimes Travel | Disclosure
For Richmond, a Compelling New Chapter
Visitors to Virginia’s capital will find a Monument Avenue devoid of Confederate statues, a lively dining scene featuring more Black-owned restaurants, and exhibitions that take on the city’s complicated past.
BY JULIE BESONEN | NYTimes Travel | Disclosure
What to Cook This Week
Creamy grits with mushrooms and chard, baked pork ragù and more recipes.
By Sam Sifton | NYTimes | NYT > Food | Disclosure
The Shooter Drops By for Dinner
A 1970s dinner party in Greenwich Village was a bust. Until the arrival of Gary, who had shot his parents years before.
By Joyce Wadler | NYTimes | NYT > Food | Disclosure
How to Travel the World While Putting Nature First
In the wake of the U.N. biodiversity conference, Julia Simpson, the head of the World Travel and Tourism Council, discusses a new initiative called nature positive travel.
BY ELAINE GLUSAC | NYTimes Travel | Disclosure
36 Hours in London
Up for a flavorful London weekend? Stuff yourself royally with a “full English” and a Sunday roast, journey into the literary heart of the city and stroll along the Queen’s Walk.
By DESIREE IBEKWE | NYTimes Travel | Disclosure
2022: Daring to Explore Again
Long-postponed trips sometimes fizzled into staycations as Covid lurked and costs rose. But when we were finally able to travel, we were dazzled anew.
By MORRIGAN MCCARTHY | NYTimes Travel | Disclosure
For the Chef Ricky Moore, His Kwanzaa Feast Must Have This Unassuming Ingredient
Ricky Moore, the owner of Saltbox Seafood Joint in Durham, N.C., honors his past and crowns his end-of-year celebrations with peanuts.
By Brigid Washington | NYTimes Food | Disclosure
What to Cook This Week
Glass noodles with shrimp, shakshuka with feta and more recipes.
By Sam Sifton | NYTimes Food | Disclosure
What to Cook This Weekend
Dorie Greenspan has three cakes, two sweet and one savory, that are perfect for a baking project.
By Sam Sifton | NYTimes Food | Disclosure
Travel Meditations From a Stuck-at-Home Vagabond
Rolf Potts, the author who inspired wanderlust in many, has mastered the art of ‘engaged travel,’ which makes you see home with fresh eyes.
BY KELLY DINARDO | NYTimes Travel | Disclosure
Black Travelers Say Home-Share Hosts Discriminate, and a New Airbnb Report Agrees
The internal study details the vacation rental company’s antidiscrimination efforts. But some travelers of color say it and other home-share companies don’t go far enough.
By SARA CLEMENCE | NYTimes Travel | Disclosure
Cheap Meets Eco-Chic on the Ski Slopes
Alpine gear is expensive, but online dealers of used jackets, boots, skis and more are enticing newcomers with bargain prices and promoting recycling in an era of climate change.
BY ELAINE GLUSAC | NYTimes Travel | Disclosure
Rockefeller Center Is the New York Restaurant Event of the Year
In a miracle off 49th Street, a complex where the food skewed corporate is suddenly a dining destination where chefs pursue their own ideas.
By Pete Wells | NYTimes Food | Disclosure
2022’s Top Restaurant Dishes
From grilled oysters to breakfast tacos to pillowy pizza, these are some of our most memorable bites in 2022 from all over the country.
By The New York Times | NYTimes | NYT > Food | Disclosure
The Best and Most Memorable Wines of 2022
Great wines create indelible images, of the place they were produced and the time they were consumed.
By Eric Asimov | NYTimes Food | Disclosure
It’s Cookie Box Season
Yewande Komolafe brought us six delicious cookies that all use the same dough.
By Melissa Clark | NYTimes Food | Disclosure
Taking Back the Mountains
Big resorts are crowded, pricey and exclusive. But some skiers and snowboarders are trying to reclaim their sports by building a culture that is more inclusive and sustainable. Here’s how.
By DAVID GOODMAN | NYTimes Travel | Disclosure
A Man Fell From a Cruise Ship. And Survived.
He treaded water for hours in the Gulf of Mexico, withstanding rain, winds and waves before he was rescued. Others have not been so lucky. What happens when a person goes overboard?
By MARIA CRAMER | NYTimes Travel | Disclosure
36 Hours in Rome
The Eternal City is getting a refresh, with new restaurants and hotels, sumptuous art palaces and innovative ways to see ancient sites.
BY JASON HOROWITZ | NYTimes Travel | Disclosure
Food for Partying
Dips, finger food and potluck favorites for the holiday season ahead.
By Melissa Clark | NYTimes Food | Disclosure
Holiday Gift Guide for the Restaurant-Obsessed
Bottle totes, cookie tins and more gift ideas from some of New York’s best restaurants.
By Nikita Richardson | NYTimes Food | Disclosure
Restaurant Review: Kolomon in the Ace Hotel in NoMad
The chef Markus Glocker, after winning acclaim and devoted fans at Bâtard, opens a restaurant at the Ace Hotel in NoMad.
By Pete Wells | NYTimes Food | Disclosure
Can Responsible Travel to Hawaii Be Fun? We Gave It a Try
It turns out that farm stays and eco-friendly snorkeling trips really are more entertaining than sitting on a beach with a mai tai. Here’s one approach to thoughtful travel in an overtouristed place.
By Tariro Mzezewa | NYTimes Travel | Disclosure
Love or Leave Winter, On the Cheap
Whether you embrace the chill or want to flee it, save on your next vacation with these 10 tips for affordable cold-weather travel.
By Elaine Glusac | NYTimes Travel | Disclosure
Anything but Turkey
Garlicky chile shrimp, citrusy chicken thighs, sheet-pan salmon: These recipes put Thanksgiving in the rearview mirror.
By Emily Weinstein | NYTimes Food | Disclosure
What Is a Wine Bar, Anyway?
The term is nebulous and too-often all encompassing. The best are places for a quick snack and a glass or two for wiling away the evening.
By Eric Asimov | NYTimes Food | Disclosure
36 Hours in São Paulo, Brazil
Brazil’s biggest city has long attracted migrants and dreamers, making it a great place to explore a rich variety of local cuisines, musical genres, traditional art and sleek design.
By SETH KUGEL | NYTimes Travel | Disclosure
Dubuque? We Don’t Fly There Anymore. Airlines Say Goodbye to Regional Airports.
Small-market airports have borne the brunt of schedule cutbacks, with some losing commercial service entirely. That has travelers facing steeper fares, inconvenient routes or long drives to bigger terminals.
BY JULIE WEED | NYTimes Travel | Disclosure
The Cool, Wild and Very Remote Andaman Islands
This archipelago in the Indian Ocean offers pristine nature, Indian culture, a glimpse of fascinating communities and some of the most spectacular beaches in the world.
BY JEFFREY GETTLEMAN | NYTimes Travel | Disclosure
How Wild Turkeys Find Love
A photographer in Wisconsin set out to learn how wild turkeys attract their mates — and found that the answer involves wingmen and sexy snoods.
BY ANNE READEL | NYTimes Travel | Disclosure
36 Hours in Mexico City
Immerse in Mexico City’s vibrant style, outstanding gastronomy, rich history and bustling street life.
BY ELISABETH MALKIN | NYTimes Travel | Disclosure
Flying Alone With Your Kids? Make Sure You Have Proof of Your Relationship
Recent incidents at airports suggest that carrying your child’s birth certificate, passport or other documents will help mitigate alarming, and often time-consuming, incidents in security.
By DEBRA KAMIN | NYTimes Travel | Disclosure
Is Rock Climbing the Future of Tourism in Malawi?
The small country in southeastern Africa is leveraging its little-known rock cliffs and boulders to develop local interest in climbing — and to draw adventure tourists.
By MICHAEL LEVY | NYTimes Travel | Disclosure
A Hard Cider Like Sake, a New Brooklyn Cuban Market and More
Try Oishii Cider, made in collaboration with Brooklyn Kura; check out a new market from Pilar Cuban Eatery in Bedford-Stuyvesant, Brooklyn; and more.
By Florence Fabricant | NYTimes | NYT > Food | Disclosure
Turkey in a Bag and Other Thanksgiving Gimmicks We’ve Tried
From brining to bagging to clothing the bird in cotton, every year brings a fresh cooking trick that promises perfection. Here are the oddest and most memorable.
By Kim Severson | NYTimes | NYT > Food | Disclosure
A Pizza Pilgrimage to Campania
For an Italian tour that messes nicely with tradition, head to Naples, the birthplace of pizza, where some masterful pizzaoli have elevated this humble treasure to tasting-menu status.
BY LAURA RYSMAN | NYTimes Travel | Disclosure
Want to Hold Onto Elite Status With Your Airline? It’s Going to Cost You
There was a moment at the height of the pandemic when rewards programs were lowering the velvet rope for more than the privileged few. But it’s time to prepare for the ‘great reset’ in elite status.
By VICTORIA M. WALKER | NYTimes Travel | Disclosure
How to Make a Cheese Board
A few cheeses, some fruits and nuts, and bread or crackers are all you need to build an artfully arranged platter.
By Florence Fabricant | NYTimes | NYT > Food | Disclosure
How’s the Jewish Deli Doing?
As the exhibit “‘I’ll Have What She’s Having’: The Jewish Deli” arrives in New York, Nikita Richardson dives into the evolving scene.
By Nikita Richardson | NYTimes | NYT > Food | Disclosure
The Return of the Jaguar
Thanks to Mexican conservation efforts, the jaguar is making a comeback in the Yucatán Peninsula. A traveler ventures into its habitat in the tropical jungles surrounding an ancient Maya city.
By CHARLY WILDER | NYTimes Travel | Disclosure
The World’s Most-Visited Glaciers Could Soon Be Gone
The U.N.’s cultural agency warns that ice sheets on Kilimanjaro, in the Dolomites and in Yosemite and Yellowstone may disappear by 2050, highlighting travel’s impact on climate change.
BY MARIA CRAMER | NYTimes Travel | Disclosure
A.I. Thanksgiving Recipes
We asked an artificial intelligence system to devise a holiday menu. Here, for the intrepid home cook, are the results.
By Priya Krishna | NYTimes | NYT > Food | Disclosure
Meet the Woman Planning an Underwater Highline
Part public housing for fish, part carbon-capture project, part art installation, Ximena Caminos’s project for Miami Beach, known as the ReefLine, aims to call attention to the challenges facing the city’s marine life.
BY NORA WALSH | NYTimes Travel | Disclosure
This Cocktail Recipe Will Change Your Mind About Sherry
The fortified wine’s complex flavor shines in a citrus-forward sherry cobbler, which just about anyone can make at home.
By Rebekah Peppler | NYTimes | NYT > Food | Disclosure
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