While hundreds of thousands are expected to arrive in London ahead of the crowning of King Charles III, others are making plans to get out of town.
BY ISABELLA KWAI | NYTimes Travel | Disclosure
London’s Coronation Countdown: Travelers Arrive, Others Flee
BY ISABELLA KWAI | NYTimes Travel | Disclosure
6 British Castles Where You Can Stay Like Royalty on a Commoner’s Budget
As the coronation of King Charles III unfolds in London, you can get your own taste of nearly 1,000 years of pomp and lore for as little as $230 a night.
BY NORA WALSH | NYTimes Travel | Disclosure
Emily Meggett, Matriarch of Gullah Geechee Cuisine, Dies at 90
Mrs. Meggett, who never used a recipe book in nearly 80 years of cooking, published a best-selling cookbook that documented the Gullah Geechee food of the coastal South.
By Christina Morales | NYTimes | NYT > Food | Disclosure
Curried Cauliflower Salad Sandwiches Freshen Up a Lunch Classic
Also bright (and yellow): Bengali-style fish with mustard oil, no-bake mango-lime cheesecake.
By Melissa Clark | NYTimes | NYT > Food | Disclosure
Bears, Binoculars and Bucket-List Birds: A 15-Day Tour in Ecuador
A customized itinerary allowed a group of birders to observe hundreds of species across a range of elevations, all while staying at comfortable eco-lodges.
By DOROTHY SPEARS and ALEXIS ROCKMAN | NYTimes Travel | Disclosure
Queen’s Corona Plaza Is a Haven for Latin American Food Vendors
Corona Plaza, a rare hub created by neighborhood food vendors, teems with the aromas and colors of many cuisines. But its future is uncertain.
By Priya Krishna | NYTimes Food | Disclosure
36 Hours in Lisbon
The charm of the maritime city’s colorful-tile-wrapped facades and hilly, sun-warmed streets remains strong, even as it enjoys a popularity boom.
By SETH SHERWOOD | NYTimes Travel | Disclosure
The Secret to Ordering the Best Thing on the Menu
Look for sleeper hits, like these citrus-glazed turnips. We liked them so much we got the recipe.
By Eric Kim | NYTimes Food | Disclosure
On an Island Paradise, Seeking Out a City’s Complexity
Suva, the Fijian capital, is not on many travelers’ itineraries, but with a multiethnic population from all over the country and the region, it defines the urban South Pacific.
BY TOM DOWNEY | NYTimes Travel | Disclosure
Are Crumbl Cookies the Best or the Worst? It Doesn’t Matter.
The fastest-growing dessert chain in the United States has sweets lovers divided. But the debate is great for business.
By Priya Krishna | NYTimes Food | Disclosure
Peering Into Volcanoes at Tanzania’s Crater Highlands
Uninterested in the extreme altitudes of Kilimanjaro, a writer opted instead to explore the region’s vast calderas, abundant wildlife and rare forms of lava.
BY PATRICK SCOTT | NYTimes Travel | Disclosure
What to Cook This Weekend
Short-rib adobo for Saturday, scallops in béarnaise on Sunday.
By Sam Sifton | NYTimes Food | Disclosure
Exploring Picasso’s Málaga
Among the best places to discover the celebrated 20th-century Spanish artist is the sun-splashed, seaside city where he was born.
By ANDREW FERREN | NYTimes Travel | Disclosure
A Vegetarian Meal Plan for Lunch
These packable, practical recipes make lunch in the office just a little more exciting.
By Tanya Sichynsky | NYTimes Food | Disclosure
36 Hours in Las Vegas
A well-rounded tour of Vegas requires going beyond the Strip: What you find may surprise you.
By ALEX SCHECHTER | NYTimes Travel | Disclosure
Superbueno, in the East Village, Wants to Redefine the Agave Bar
A veteran of the downtown cocktail scene, Ignacio Jimenez will focus on Mexican ingredients and hospitality.
By Robert Simonson | NYTimes Food | Disclosure
Appointment Trader Promises Reservations at NYC’s Hottest Restaurants
Prime-time seats at Rao’s, Carbone and Don Angie are among the tables found on Appointment Trader.
By Christina Morales | NYTimes Food | Disclosure
Yotam Ottolenghi’s Top 10 Ingredients, in One Dish
After 20 years of tinkering with flavors, the chef makes his way back to the classic hits.
By Yotam Ottolenghi | NYTimes Food | Disclosure
For Your Next Long Flight, Book a Couch in Coach
An increasing number of long-haul airlines are offering economy seats that let passengers lie down. Sky couches as they’re often called, are a business-class approximation, without the frills, or the price.
By SHANNON SIMS | NYTimes Travel | Disclosure
During Ramadan, Palestinians Picnic in Aqsa Compound to Break Fast
A coveted Middle Eastern rice dish has become a social media star at Al Aqsa Mosque, even as tensions escalate at a site also revered by Jews.
By Raja Abdulrahim | NYTimes Food | Disclosure
Can Boracay Beat Overtourism?
Called one of the world’s best islands, the Philippine resort was closed by the government for six months and reopened with a cap on visitors. Now, with travelers coming back, will it continue to hold the line?
By PATRICK SCOTT | NYTimes Travel | Disclosure
Turning Over the Stones of England’s Lost Jewish Past
Around eight centuries ago, Jews thrived in England, worshiping freely and living where they pleased. Then everything changed. You can uncover their stories, if you know where to look.
BY RICHARD RUBIN | NYTimes Travel | Disclosure
What to Cook This Week
Steam your deviled eggs, chop up your pesto and stir-fry your noodles in a Dutch oven.
By Sam Sifton | NYTimes | NYT > Food | Disclosure
Cauliflower Recipes For Every Mood
Riced, kung pao spiced, stuffed in a pita — we’ve asked so much of this cruciferous vegetable.
By Tanya Sichynsky | NYTimes Food | Disclosure
Six Restaurants to Drink Wine in Napa Valley and Sonoma
The restaurants in California wine country can be superexpensive or somewhat dull, but these places offer great combinations of intrigue and value.
By Eric Asimov | NYTimes Food | Disclosure
Dining in Style, at 90 Miles an Hour
Train travel is thriving in Central Europe, and so are dining cars. We rode the rails from Prague to Zurich and beyond, sampling regional dishes and savoring the views.
By Evan Rail | NYTimes Food | Disclosure
36 Hours in Tokyo
Think of Tokyo as a warren of concealed gems: Wander down side streets and be richly rewarded.
By MOTOKO RICH | NYTimes Travel | Disclosure
A Dish That’s a Dream to Wake Up To
Vietnamese bò né takes steak and eggs to a whole new place.
By Bryan Washington | NYTimes Food | Disclosure
If You Want to Learn Biathlon, Ski Fast and Stay Calm
At a former Olympic site in Utah, a first-timer finds that the sport, a hybrid of cross-country skiing and target shooting, requires serenity as well as speed.
BY CINDY HIRSCHFELD | NYTimes Travel | Disclosure
Milk Is Going After the Not-Dairy Crowd: Gen Z
Alarmed by dwindling sales to Gen Z, the dairy industry is going all out to get younger Americans on the milk train.
By Kim Severson | NYTimes Food | Disclosure
5 London Hotels Where You’ll Get the Royal Treatment
If there was ever a time to splurge on a few days in the British capital, this is it. With the coronation approaching, here are some stylish places — old and new — where you can spend a certain weekend in May.
By STEPHANIE ROSENBLOOM | NYTimes Travel | Disclosure
‘Hot Ones’ Was a Slow Burn All Along
This YouTube talk show’s premise is simple: Disarm celebrities with deep-cut questions and scorchingly spicy wings. Nearly 300 episodes later, the recipe still works.
By Maya Salam | NYTimes Food | Disclosure
Hoping to Travel Abroad? Don’t Put Off Your Passport Application.
Processing times for new and renewed passports have increased again. The updated timeline, 10 to 13 weeks, leaves some would-be travelers feeling desperate.
BY ISABELLA KWAI | NYTimes Travel | Disclosure
What to Cook This Week
Sticky honey-ginger drumsticks, blackened cauliflower and nori rice.
By Sam Sifton | NYTimes Food | Disclosure
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