What Is ‘Queer Food’? A Conference Explores (and Tastes) Some Answers.
At Boston University, scholars, students and writers gathered to share thoughts on the role of gender and sexuality in the food space. Snacks were plentiful.
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At Boston University, scholars, students and writers gathered to share thoughts on the role of gender and sexuality in the food space. Snacks were plentiful.
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Coffee shops, restaurants, retailers and bars are capitalizing on demand for the herby, purple flower with lattes, cocktails and chocolates.
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A welcome addition to the Greek Orthodox table at Easter, striftopites get their extra-satisfying bite from a high phyllo-to-filling ratio.
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A pepper-crusted flank steak and French potato salad anchor this summery menu from David Tanis.
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I Let TikTok Tell Me Where to Eat. Here’s What I Learned.
A food editor documents the high, the low and the mid from a week’s worth of influencer restaurant suggestions.
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Goodbye, Gas. The Future of New York City’s Pizza Is Electric.
And just in time for a new city ordinance regulating pollution emitted by wood- and coal-fired ovens.
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How Did Black Forest Cake Become the World’s Favorite Dessert?
Dessert lovers from Chile to Pakistan to Fiji claim it as a national treat. How did it get there from the woods of Germany?
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The 25 Best Restaurants in Washington, D.C., Right Now
The food scene in and around the nation’s capital is vibrant these days, with Italian, Ethiopian, Salvadoran and more. Comments are open.
By Korsha Wilson, Brett Anderson, Melissa Clark, Tanya Sichynsky and
The Best Ways to Cook Asparagus
You don’t just have to roast those stalks. These three easy techniques can bring out the delicious best from the spring favorite.
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José Andrés Eulogizes 7 Aid Workers Killed in Gaza
The chef voiced “regret, sorrow and anger” at a Washington memorial for the workers slain while delivering food for his World Central Kitchen.
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There’s History in These Cheese Pulls
Queso fundido is a gooey thrill, with a back story rooted in the Mexican Revolution.
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What’s the Best Way to Salt Scrambled Eggs?
Paying close attention to timing can help you avoid watery eggs. Kenji López-Alt explains why.
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Enrique Olvera Heads to Brooklyn With Esse Taco
Sammy’s Roumanian Steakhouse returns after an extended Covid closure, Mission Chinese pops up at Cha Kee and more restaurant news.
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Chicken katsu, weeknight rescue
Kay Chun’s recipe cleverly shallow-fries the cutlets so they emerge golden and crispy, ready for rice, tonkatsu sauce and a shaggy mound of shredded cabbage.
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With horseradish-Cheddar tuna melts and vegan tantanmen for the coming week.
By Sam Sifton
Spring is a time for superb snacking and cheerful meals.
By Mia Leimkuhler
The many nonalcoholic beverages on the market have attracted a new kind of customer: the (way) under-21 set.
By Alyson Krueger
Don’t stint on the anchovies.
By Sam Sifton
In his directorial debut, Jerry Seinfeld tackles the history of the fruit-filled pastries … kind of. Here’s the real origin story, along with a bonus quiz.
By Sarah Bahr
Sara Kramer and Sarah Hymanson — the chef-owners of the restaurant Kismet — hosted a Mediterranean and Middle Eastern-inspired feast to celebrate their first cookbook.
By Jean Trinh
Think vegan lobster rolls and the Swizz Beats and Alicia Keys collection at Brooklyn Museum.
By Nikita Richardson
It’s steakhouse night in America — hold the steak.
By Tanya Sichynsky
Salami, red onions and pepperoncini are caramelized in a hot oven and tossed in an oregano-garlic vinaigrette in this sheet-pan Italian sub dinner.
By Mia Leimkuhler
The whimsical housewares and artisanal tools that T Magazine’s editors and contributors are eyeing for our maternal figures.
By Jamie Sims
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