The New York Times – T Magazine:
Plus: lightweight lip oils, a hotel on a Danish island and more recommendations from T Magazine.
Author: Lauren Joseph
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What Makes Danish Baking So Special?
The New York Times – Travel:
How a Viennese layering technique, combined with a New Nordic approach to ingredients, came to define the country’s pastries.
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Recipes for Pastries From Around the World
The New York Times – T Magazine:
To accompany our feature on pastries, we asked chefs to share their recipes for favorite treats that, together, amount to a culinary trip around the world.
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The Apples Are Not What They Seem
The New York Times – Travel:
A French tradition since at least the 14th century, trompe l’oeil sweets are especially well suited to our social media age.
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A Tropical, Chewy Lunar New Year Dessert
The New York Times – T Magazine:
The writer and curator Su Wu’s version of tang yuan reflects her family’s history and her life in Mexico City.
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The Secret to This Winter Vegetable Soup Is All in the Stock
The New York Times – T Magazine:
Yann Nury explains how to make stock with a golden color and clean taste, and shares a recipe for a hearty root vegetable soup.
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Three Impressive, Deceptively Easy Summer Dishes
The New York Times – T Magazine:
The French chef Yann Nury elevates classic seasonal recipes with fresh flavor combinations and a few luxurious additions.