The New York Times – T Magazine:
Yann Nury shares his recipes for three festive hors d’oeuvres: caviar tater tots, grilled-cheese wedges and beef tartare bites.
Author: Ella Quittner
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Sacramento Restaurants Worth Exploring
The New York Times – Travel:
Soaring Bay Area housing prices, a highly diverse community and some of the world’s best produce have been catalysts for the dining scene in California’s capital.
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Flamboyant as Ever, ’70s-Style Desserts Are Making a Comeback
The New York Times – T Magazine:
With nostalgia comes Bundts, Black Forests and elaborate gelatinous confections. Would you like a blowtorch with that?
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Has New York Reached Peak Pork?
The New York Times – T Magazine:
Ribbons of finely sliced charcuterie have become a staple at a certain kind of restaurant, for reasons both luxurious and not.