The New York Times – T Magazine:
Why did the consumption of hot peppers — after centuries of cultivation and global migration — come to confer status and sophistication?
Category: Cooking and Cookbooks
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Colorful, Unexpected Jams That Aren’t Just a Condiment
The New York Times – T Magazine:
Plus a survey of Japanese interiors and more from T’s cultural compendium.
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Candles that Capture a Day at the Beach, Down to the Hot Dogs
The New York Times – Travel:
Plus: vodkas made from oats and coffee cherry pulp, a retreat in the Cotswolds and more recommendations from T Magazine.
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Dinner and Dancing in an Ivy-Laced Courtyard in Italy
The New York Times – T Magazine:
On a warm summer evening, Isabel Wilkinson Schor hosted an event celebrating both her line, Attersee’s one-year anniversary and a recent collaboration.
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From Adam Pendleton, Pancakes That Taste Like Perfection
The New York Times – T Magazine:
When it comes to cooking, the artist brings an attention to detail he normally saves for his studio practice.