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
Can Cultural Identity Be Defined by Food?
Cuisine is one of the few ways to characterize Singapore’s Peranakan culture, a hard-to-pin-down blend of ethnic and racial identities.
By Ligaya Mishan and Esther Choi | NYTimes | NYT > Food | Disclosure
36 Hours in Savannah, Ga.
Beyond Savannah’s historic homes and serene oaks, discover interactive art exhibitions, insightful perspectives on the city’s Black history and a thriving midtown nightlife scene.
By ARIEL FELTON | NYTimes Travel | Disclosure
Vegetarian Sides That Add Color to the Thanksgiving Table
A vibrant kale salad, a creamy chard casserole and carrots glazed in miso bring hearty flavor to the holiday in this menu from David Tanis.
By David Tanis | NYTimes | NYT > Food | Disclosure
These Make-Ahead Thanksgiving Recipes Only Get Better With Time
Prepare mashed potatoes, gravy, cranberry sauce and more holiday favorites in advance for dishes with the best texture and flavor.
By Genevieve Ko | NYTimes | NYT > Food | Disclosure
Thanksgiving Recipes Planning Starts Now
The countdown to Thanksgiving has begun. Take a few minutes to make a plan and decide which recipes you’ll be making this year.
By Melissa Clark | NYTimes | NYT > Food | Disclosure
Pecan Tarts: A Love Story
Pastry has always been synonymous with pleasure — a way that we can treat our lovers and friends or strangers, even if for only a moment.
By Bryan Washington | NYTimes | NYT > Food | Disclosure
Domestic Fliers, Get Ready for Real ID
For years, the government has warned travelers they will need security-enhanced identification to board domestic flights, and for years the requirement has been delayed. Now they mean it.
BY DEBRA KAMIN | NYTimes Travel | Disclosure
New York’s Hottest Club Is … the Bar at Penn Station?
With weekly D.J.s and decent cocktails, the train station watering hole is attracting drinkers with no intentions of traveling.
By Becky Hughes | NYTimes Food | Disclosure
Molyvos, Greek in Midtown West, Reopens in a New Location
Kwame Onwuachi’s restaurant debuts in David Geffen Hall; the Atoboy team unveils its Rockefeller Center spot; and more restaurant news.
By Florence Fabricant | NYTimes | NYT > Food | Disclosure
My Greek Father’s Simple, Comforting Bowl of Chickpeas and Spinach
Revithia me spanaki is a connection to his legacy that I’m passing on to my son.
By Alex Moshakis | NYTimes | NYT > Food | Disclosure
From Nashville to Tupelo on the Natchez Trace Parkway
With no billboards or gas stations, a fall drive along this winding, verdant All-American Road, is a head-clearing journey, offering encounters with history, nature, music and more.
BY COLLEEN CREAMER | NYTimes Travel | Disclosure
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