The New York Times – T Magazine:
Los Angeles-based chefs share their ideas for starting the day right, and without much fuss.
Category: Bread
-
In Mexico, Nothing Says ‘Good Morning’ Like a Concha
The New York Times – Travel:
Chefs are elevating what’s long been a basic street cart breakfast with novel flavors and updated ingredients.
-
The 25 Essential Pastries to Eat in New York City
The New York Times – T Magazine:
Which baked goods should you seek out in New York? We gathered six experts to make a list of the most innovative and delicious options.
-
A Sri Lankan Baker’s Baguette Conquers France
The New York Times – Travel:
After 17 years in France, Tharshan Selvarajah has yet to apply for citizenship. But he has made bread for President Emmanuel Macron.
-
In Detroit, a French Brasserie That Feels Like a Portal to Paris
The New York Times – Travel:
Plus: a recycled cashmere capsule collection, a new Brooklyn haunt inspired by Korean cafe culture — and more recommendations from T Magazine.
-
A Meal in Which Bread Was the Starter, the Main and the Dessert
The New York Times – T Magazine:
At a cabin in rural France, the author Laurel Kratochvila gathered some of Europe’s most exciting bakers to exchange unusual ideas — and loaves.
-
The Bakers Reimagining Traditional Jewish Pastries
The New York Times – T Magazine:
By transforming once-kosher recipes with new flavors, shapes and techniques, chefs are innovating on, and safeguarding, time-honored breads and pastries.
-
Taking a Baking Class at Frank Lloyd Wright’s Taliesin in Wisconsin
The New York Times – Travel:
The writer gets a room of her own at the architect’s former home in the Wisconsin hills. A weekend workshop offers ample time to explore the grounds.
-
Holiday Gift Guide: What T Magazine Editors Are Eyeing
The New York Times – T Magazine:
Whimsical signet rings, sculptural menorahs, rocklike crayons — and more gifts we’re coveting this year.