The already grueling 2,600-mile hike now includes the added challenges of global warming, which can mean a lack of shade and exposure to smoke and fire.
BY ROWAN MOORE GERETY AND MASON TRINCA | NYTimes Travel | Disclosure
Heat, Water, Fire: How Climate Change Is Transforming the Pacific Crest Trail
BY ROWAN MOORE GERETY AND MASON TRINCA | NYTimes Travel | Disclosure
It’s Your Party and You’ll Dine Out if You Want To
Here’s where to host a group birthday dinner, whether it’s a park hang or an all-out fete.
By Becky Hughes | NYTimes | NYT > Food | Disclosure
From Red Lobster to Running Some of New York’s Marquee Restaurants
Chip Wade takes over Danny Meyer’s role in running Union Square Hospitality Group, a move that signals a growing conversation between two sides of the industry.
By Kim Severson | NYTimes | NYT > Food | Disclosure
What to Cook This Weekend
A case for creating an epic spread of salmon kababs, herbed yogurt and salad-e shirazi, and more recipes for the days ahead.
By Priya Krishna | NYTimes | NYT > Food | Disclosure
How to Tread Lightly in Fragile Places
Organizing a responsible visit to sensitive areas like the Galápagos Islands or Antarctica involves research, decoding certifications and possibly a travel adviser.
By ELAINE GLUSAC | NYTimes Travel | Disclosure
Making the Rounds on Nashville’s Singer-Songwriter Circuit
For music fans, songwriters’ nights at often unassuming venues provide an inexpensive and illuminating glimpse into Music City’s most celebrated business.
BY ELAINE GLUSAC | NYTimes Travel | Disclosure
New Faces, New Places, as Boston Gets Revitalized
In New England’s largest city, there are exciting music venues, a floating oyster bar and newcomers on the arts and restaurant scenes that reflect its growing diversity.
LAUREN PRESTILEO | NYTimes Travel | Disclosure
The Art of Kimjang
Recipes for fermenting, 15-minute dinners and everything in between.
By Melissa Clark | NYTimes | NYT > Food | Disclosure
Behold the Fruit Sandwich
In this Japanese treat, ripe, seasonal gems are enrobed in cream and nestled between slices of milk bread.
By Ligaya Mishan | NYTimes | NYT > Food | Disclosure
Greek Party Islands Chill Out
For years, Santorini, Mykonos and Ios have been known for their embrace of excess. But some new operators on Greece’s Cycladic Islands want to break that cycle.
By SHEILA YASMIN MARIKAR | NYTimes Travel | Disclosure
Serenity in Midtown, Starting at $3,200 a Night? Aman Is Betting on It.
Vladislav Doronin, the chief executive of Aman Resorts, aims to bring the brand’s understated exclusivity and serenity — qualities that were forged in remote locations — to Manhattan. Will it work?
By HEATHER MURPHY | NYTimes Travel | Disclosure
J. Kenji López-Alt’s Summer Staple? Guacamole With Grilled Corn
A restaurant dish melding the dip with creamy esquites loosely inspired the chef and cookbook author’s new favorite.
By J. Kenji López-Alt | NYTimes | NYT > Food | Disclosure
Sharing the Kitchen
Melissa Clark, who will split newsletter duties with Sam Sifton, recommends making silken tofu with scallion oil and more recipes.
By Melissa Clark | NYTimes | NYT > Food | Disclosure
Devouring Oysters by Battlefield, Ukrainians ‘Switch Off for a Bit’
A businessman’s unlikely oyster farm not far from the front lines with Russia has offered a rare sanctuary for battle-scarred Ukrainian troops.
By Michael Schwirtz | NYTimes | NYT > Food | Disclosure
Coming Soon to an American Cliff Near You: ‘Via Ferrata’ Routes
Long popular in Europe, the beginner-friendly climbing routes are being installed on peaks and in gorges across the United States. Here are six to try now.
Long popular in the Alps, 'via ferrata' routes are gaining popularity in the United States, with new routes being installed on peaks, in gorges, and even at high-end outdoors-oriented resorts. The system was developed in Italy during World War I to move soldiers through the mountains and was later adopted by daring hikers for ascending steeper terrain.Read more in the article by CINDY HIRSCHFELD | NYTimes Travel | Disclosure
What to Cook This Week
Oklahoma onion burgers, recipes for the coming days — and an announcement.
By Sam Sifton | NYTimes | NYT > Food | Disclosure
Help! I’m 93, My Postponed Cruise Has Been Postponed Again, and I’d Like My Money Back.
A cruise company keeps pushing back its planned journeys, offering credits instead of a refund, and a passenger feels like the ship has sailed on her ability to enjoy a boat trip. Our columnist tries to get her the cash.
BY SETH KUGEL | NYTimes Travel | Disclosure
Berlin, Back in Full Swing
Berlin’s 178 museums, seven symphony orchestras and three opera houses are once again up and running, along with a flourishing restaurant and nightclub scene.
BY CHARLY WILDER | NYTimes Travel | Disclosure
Revelry and Unease in Alaska as Cruises Return
Ships are carrying fewer passengers than they did before the pandemic, but in port towns where the bulk of the economy depends on cruise travel, business owners say they are “grateful for what we have.”
BY MARIA CRAMER | NYTimes Travel | Disclosure
At Last, Online Travel Planning Is Becoming (a Little) Easier
Airbnb, Google Travel and a few other platforms have tweaked their search engines, and that means less slogging through pages and pages of results on everything from home rental options to flight routes.
BY ELAINE GLUSAC | NYTimes Travel | Disclosure
A Construction-Themed Amusement Park Answers the Question, ‘Can You Dig It?’
At Diggerland U.S.A., children can experience the pleasures of heavy equipment firsthand. (Adults like it, too.)
BY JANET MANLEY | NYTimes Travel | Disclosure
In Hawaii, the Search for Sustainable Tourism
John De Fries, the first native Hawaiian to lead the state’s tourism authority, discusses the delicate balance of tourism, culture and the environment — and why he got hooked on the TV show “The White Lotus.”
By PAIGE MCCLANAHAN | NYTimes Travel | DisclosureCoping with Europe’s Heat Waves
The Times’s Travel editor offers advice about vacationing amid high temperatures.
BY AMY VIRSHUP | NYTimes Travel | Disclosure
In the Mile High City, Festivals and Food Are on the Rise
Denver has regained its pre-pandemic vibrancy, with a plethora of new restaurants and hotels, and the return of some old favorites.
The restaurant and the hotel are among the new businesses gaining popularity in this gateway city to the Rocky Mountains, which has regained its pre-pandemic vibrancy. And visitors are welcome: Denver International Airport, which was recently ranked as the world's third busiest facility, will have 39 new gates by the end of the year, increasing capacity by 30 percent.
Read more in the article by CINDY HIRSCHFELD | NYTimes Travel | DisclosureSee also:
Silver-Haired and Shameless About Perks: Retirees Take Part-time Work in the Travel Industry
Spend 15 hours a week loading baggage at the airport or passing out towels at the pool, and you can see Europe for a fraction of the usual cost.
BY DEBRA KAMIN | NYTimes Travel | Disclosure
Embarrassing, Uncomfortable and Risky: What Flying Is Like for Passengers Who Use Wheelchairs
Embarrassing, Uncomfortable and Risky: What Flying Is Like for Passengers Who Use Wheelchairs
Unknown Author | NYTimes Travel | Disclosure
Tracking Ships (and Sharks) and Tying Knots: Apps to Enrich Your Seaside Vacation
With the right software on your phone you can turn a getaway on the water into an opportunity for discovery, from deciphering signal flags to forecasting tides.
BY STEPHANIE ROSENBLOOM | NYTimes Travel | Disclosure
Admiring the Trees of Paris
From the dramatic weeping willows along the Seine to the London plane trees that line the Champs-Élysées, trees play a supporting role in the city’s inimitable elegance and grandeur.
BY VIVIAN SONG | NYTimes Travel | Disclosure
Embarrassing, Uncomfortable and Risky: What Flying Is Like for Passengers Who Use Wheelchairs
To better understand the obstacles faced by wheelchair users, The Times sent a reporter and a photographer to document one man’s plane trip. Here’s what they saw.
BY AMANDA MORRIS AND SCOTT MCINTYRE | NYTimes Travel | Disclosure
20 Years at 30,000 Feet: A Flight Attendant Answers Readers’ Questions
Does the cabin crew ever get scared in the air? Is there a secret flight attendant code? How do I survive a flight with my toddler? An industry insider answers.
BY KRISTIE KOERBEL | NYTimes Travel | Disclosure
Retouched and Revitalized, Washington Looks Forward
A host of new restaurants, hotels and entertainment venues in the nation’s capital are just now spreading their wings.
BY ZACH MONTAGUE | NYTimes Travel | Disclosure
Stockholm Instead of Rome? October Instead of July? How Heat Waves Are Changing Tourism in Europe
Shifts in travel patterns are likely to become more common in Europe, a region that climate researchers describe as a “hot spot” for severe summer heat.
BY PAIGE MCCLANAHAN | NYTimes Travel | Disclosure
Golden Sand, Calm Waters and Dramatic Dunes: 5 Family Beaches in Europe
From the calm, clear waters of Ålbæk, Denmark, to the soft, sandy shores of Spain’s Balearic Islands, a selection of favorite beaches that both children and their parents will love.
BY ANDREW FERREN | NYTimes Travel | Disclosure
Exploring Connecticut’s Culinary Corridor
Foie gras Popsicles? 81-layer croissants? A new wave of restaurants in the state’s maritime southeast brings more to the menu than lobster rolls and pizza.
BY AMY THOMAS | NYTimes Travel | Disclosure
What to Cook Right Now
Fish with citrus and chiles is the light, summery dinner that a late-July evening demands.
By Sam Sifton | NYTimes | NYT > Food | Disclosure
Cold-Plunging With Maine’s ‘Ice Mermaids’
A photographer in Maine has been documenting groups of women who submerge themselves in near-freezing water. Here’s what she’s seen.
BY GRETA RYBUS | NYTimes Travel | Disclosure
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