Packed with squash and greens, it anchors a menu from David Tanis that’s perfectly autumnal and best made in advance.
By David Tanis | NYTimes | NYT > Food | Disclosure
Tastes of Asia
Five photographers with deep connections to India, Japan, Korea, Singapore and Thailand share one of their region’s signature dishes.
BY ANDREW FAULK, PORAS CHAUDHARY, DAVID TERRAZAS, LAURYN ISHAK AND CHANG W. LEE | NYTimes Travel | Disclosure
This Subway Sandwich Is Sanctioned by the M.T.A.
A collaboration between Alidoro and Katz’s Delicatessen; Marcella Hazan’s classic cookbook gets an update; and more.
By Florence Fabricant | NYTimes | NYT > Food | Disclosure
Ni Hao, Sawasdee, Xin Chào: Language Apps to Take You Through Asia
While you may not master every language ahead of a multistop tour through Asia, these apps and digital tools can help you get by (and maybe make you some friends).
By NAAMAN ZHOU | NYTimes Travel | Disclosure
Restaurant Review: Laser Wolf in Williamsburg, Brooklyn
At Michael Solomonov’s homage to Israel’s meat-skewer joints, skyline selfies are normal and salad is mandatory.
By Pete Wells | NYTimes | NYT > Food | Disclosure
10 New Standout Hotels in Asia
An eight-suite hideaway in a Himalayan pine forest. A Phnom Penh hotel aimed at digital nomads. We found 10 accommodations that span countries, tastes and budgets.
BY STEPHANIE ROSENBLOOM | NYTimes Travel | Disclosure
This Subway Sandwich Is Sanctioned by the M.T.A.
A collaboration between Alidoro and Katz’s Delicatessen; Marcella Hazan’s classic cookbook gets an update; and more.
By Florence Fabricant | NYTimes | NYT > Food | Disclosure
Fred Franzia and the Legacy of Two-Buck Chuck
Fred Franzia built a cult following with his Trader Joe’s wine, but it comes at a cost to the wine business.
By Eric Asimov | NYTimes | NYT > Food | Disclosure
Asia (Much of It, Anyway) is Back. And So Are Deals for Hotels, Cruises, Tours and More
International airfares aside, the region that has long been a value-lover’s paradise will once again offer a range of tempting bargains.
BY ELAINE GLUSAC | NYTimes Travel | Disclosure
On the Thai Island of Koh Tao, Can Tourism and the Environment Coexist?
Travel to Southeast Asia is picking up again, and an island known for snorkeling and diving, part of a popular circuit, wants tourists back. But can development and nature stay in balance?
By PATRICK SCOTT | NYTimes Travel | Disclosure
In Alaska, Slowing Down to Take Things In
There are fewer miners now, but nature enthusiasts visit the town of McCarthy to learn field sketching, a technique that’s equal parts art and science.
By JENNA SCHNUER | NYTimes Travel | Disclosure
In Vienna, Taking to the Hills for Wine
In the fall, the wine taverns set among the city’s vineyards known as heurigen and buschenschanken offer the perfect combination of outdoor activity, food and drink.
By Valeriya Safronova | NYTimes | NYT > Food | Disclosure
In Vienna, Taking to the Hills for Wine
In the fall, the wine taverns set among the city’s vineyards known as heurigen and buschenschanken offer the perfect combination of outdoor activity, food and drink.
By VALERIYA SAFRONOVA | NYTimes Travel | Disclosure
How to Become a Better Cook
Paying attention to sight, smell, sound and feel will steer you in ways that simply following a recipe cannot, Yewande Komolafe writes.
By Yewande Komolafe | NYTimes | NYT > Food | Disclosure
Thrifty Strategies for Senior Travelers
Not all age-related deals are equal. Here are some perks to look for and pitfalls to avoid, along with tips on how to stretch your budget.
BY ELAINE GLUSAC | NYTimes Travel | Disclosure
Our Favorite Simple Recipes With 7 Ingredients or Fewer
These 24 recipes show you how to make the very most of very little.
By Krysten Chambrot | NYTimes | NYT > Food | Disclosure
In Istanbul’s Private Retreats of the Sultans, Time Stands Still
The elegant pavilions and summer palaces known as kasir offer a glimpse of history and an intimate and enticing slice of Ottoman life.
BY LISA MORROW | NYTimes Travel | Disclosure
Life Is Hazardous for Urban Raptors. These Women Offer Hope.
Injured birds of prey have a fighting chance to recover thanks to the volunteers at Owl Moon Raptor Center in Boyds, Md.
BY JULES JACOBS | NYTimes Travel | Disclosure
Good News for Weary Travelers: Online Passport Renewal Is Coming Your Way
The shift will eliminate the need for piles of paperwork and hours waiting in lines. But it will still take some time to actually get your hands on your passport.
By DEBRA KAMIN | NYTimes Travel | Disclosure
Soup Recipes Our Food Staff Cooks on Repeat
Cozy season is almost here. Greet it with a bowl of French onion, vegetable, chicken noodle or potato soup.
By Nikita Richardson | NYTimes | NYT > Food | Disclosure
I Can’t Believe It’s Butter!
Elaborate dairy sculptures have graced dining tables since the 1500s. Now chefs and food artists are making them look like Le Corbusier chairs.
By Aimee Farrell, Anthony Cotsifas and Martin Bourne | NYTimes | NYT > Food | Disclosure
F.D.R. and Andy Warhol All Came for Art. Now the Movers Have Arrived.
How do you relocate more than 100 years of (haphazardly organized) fine art, maps and prints? The family that’s owned the Old Print Shop is finding out right now.
By Patrick Farrell and Mary Inhea Kang | NYTimes | NYT > Food | Disclosure
How to Take Your Pet Along for the Ride (or Flight)
As travel returns for humans, more of them want to take their animal companions with them on vacation. Here, tips on making that experience a happy one for everyone.
BY JULIE WEED | NYTimes Travel | Disclosure
Why Are We Obsessed With Jiggling Foods?
For more than a thousand years, dishes that wiggle and wobble have bounced to the fore during precarious eras.
By Ligaya Mishan, Kyoko Hamada and Martin Bourne | NYTimes | NYT > Food | Disclosure
How to Make the Best Miso Soup of Your Life
Secrets from a chef who has a lifetime of experience with the dish.
By Eric Kim | NYTimes | NYT > Food | Disclosure
Braving the Winds on a Greek Isle
‘We had been expecting Tinos’s famous Meltemi, the seasonal and often fierce northern winds that blow through the islands in the summer, to cool us down after a suffocating Roman heat wave. But not this.’
BY JASON HOROWITZ | NYTimes Travel | Disclosure
The Porch, Featuring Smokehouse Favorites, Opens in Sugar Hill
A new restaurant from a Bâtard and Augustine alumnus, Manhatta reopens, and more restaurant news.
By Florence Fabricant | NYTimes | NYT > Food | Disclosure
A Honey Cake With a Long History and Many Layers
Adapted from a Hungarian Jewish family’s recipe, this honey cake tastes like an icebox cake with a gingerbread crust.
By Joan Nathan | NYTimes | NYT > Food | Disclosure
A Book of Recipes and Testimony From Auschwitz-Birkenau Survivors
This affecting new cookbook includes mostly Eastern European dishes as well as first-person accounts of suffering and survival.
By Florence Fabricant | NYTimes | NYT > Food | Disclosure
The Endless Torment of the ‘Recipe?’ Guy
A rampant internet comment that just won’t die shows how recipes, and the people who develop them, are undervalued.
By Tejal Rao | NYTimes | NYT > Food | Disclosure
Lake Superior is Cold, Sparsely Settled and Known for Bad Weather. Perfect for Cruising, Some Say.
As cruising picks up, one small Wisconsin port weighs the pros and cons of more ships and their impact on the town and the environment.
BY STEPHANIE PEARSON | NYTimes Travel | Disclosure
A Journey Through Black Nova Scotia
The 400-year history of African culture in this maritime Canadian province is expansive, but it’s a story that’s been tucked into the shadows of Canadian history. Now, grass-root initiatives are changing that.
BY SHAYLA MARTIN | NYTimes Travel | Disclosure
Hate Doing the Dishes? Try These 3 One-Pot, One-Pan Recipes.
Melissa Clark is obsessed with maximum flavor and minimal cleanup, and these sheet-pan brussels sprouts, full English breakfast and lemony chickpea stew show just that.
By Melissa Clark | NYTimes | NYT > Food | Disclosure
What to Cook This Weekend
Sam Sifton’s back at the wheel with recipes for banana pancakes, simple risotto and more.
By Sam Sifton | NYTimes | NYT > Food | Disclosure
At Golf Clubs, the Food Needs to Be on Par, Too
Golf course communities are adding top chefs and gourmet meals to enhance the live-play experience.
By Debra Kamin | NYTimes | NYT > Food | Disclosure
Traveling This Fall? Expect Cheaper Prices, ‘Seasonal Drift’ and, Yes, Chaos
After a haywire summer of flight cancellations and delays, travelers remain eager to roam, returning to familiar hot spots like New York, Europe and the Caribbean. Here’s what they can expect this season.
By THE NEW YORK TIMES | NYTimes Travel | Disclosure
The Plane’s a Filthy Mess. Who’s to Blame?
Recent social media posts suggest that the days of clean flights may be going the way of masks. And they’ve ignited a debate about who bears responsibility.
BY HEATHER MURPHY | NYTimes Travel | Disclosure
Schaller & Weber Adds a Cocktail Bar to Its Upper East Side Realm
The latest business from the third-generation owner of the famed butcher shop is modeled on American-style cocktail bars in Vienna.
By Robert Simonson | NYTimes | NYT > Food | Disclosure
When There’s Nothing in the Fridge
Pasta, beans and more pantry cooking saves the day.
By Tejal Rao | NYTimes | NYT > Food | Disclosure
Help! I Was Catfished by My Airbnb Host and the Place Was a Mess
A first-time Airbnb user believed he’d be getting personal service from the owner of a London flat, but “she” was actually a managing company using a fake photo — and falling down on the job.
BY SETH KUGEL | NYTimes Travel | Disclosure
A Late-Summer Market Menu
David Tanis has three recipes for everyone coming home with bursting bags from the farmers’ market.
By Melissa Clark | NYTimes | NYT > Food | Disclosure
Spicy Shrimp-and-Greens From an Ottolenghi Head Chef
This dish was inspired by a childhood in the Philippines and created in a London test kitchen.
By Yotam Ottolenghi | NYTimes | NYT > Food | Disclosure
Take Me to the (Lazy) River
From the center of an inner tube drifting down the slow-moving Guadalupe, in Texas, life looks good.
BY SHANNON SIMS | NYTimes Travel | Disclosure
Tune In to a Talk on a Black Caterer of Early America
Henry Orr, who was born into slavery in 1792, catered for government figures and bought his and his family’s freedom.
By Florence Fabricant | NYTimes | NYT > Food | Disclosure
Our Place Introduces a Tagine Lid for Its Pans
The domed lid is meant to fit the company’s pans, but it can top most 11-inch skillets.
By Florence Fabricant | NYTimes | NYT > Food | Disclosure
‘Soup Broth Bread’ Takes an Irish Approach to Seasonal Cooking
Set your kitchen scale to grams for this cookbook by Rachel Allen, of the Ballymaloe Cookery School in County Cork, Ireland.
By Florence Fabricant | NYTimes | NYT > Food | Disclosure
Take a Free Course in Rosh Hashana Foods With WoodSpoon
Alon Hadar, an Israeli chef living in Brooklyn, will demonstrate how to make his stuffed kubbeh matzo balls and more.
By Florence Fabricant | NYTimes | NYT > Food | Disclosure
Lady Wong and Singapura Team Up for a Singapore Tea Service
There will be a trolley with Southeast Asian sweets along with dessert wines, teas and more.
By Florence Fabricant | NYTimes | NYT > Food | Disclosure
Michelin Reveals 2022 New Restaurants on New York List
The star ratings will not be revealed until October, but the Michelin Guide offers a glimpse of the new restaurants making the list.
By Florence Fabricant | NYTimes | NYT > Food | Disclosure
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