Cooking and Cookbooks – Page 7

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.

The New York Times – Travel:

A favorite of 16th-century sultans, the syrup-soaked and oft-reinvented sweet is still beloved by Turkish diners today.

The New York Times – Travel:

Kaab el ghazal, which are stuffed with almond paste, are one of Morocco’s most iconic pastries.

The New York Times – Travel:

The much-loved treat has become synonymous with the city’s vanishing all-day diners.

The New York Times – Fashion & Style:

Vaughn Vreeland, a 32-year-old pie enthusiast who loves ascots and cowboy boots, recently started a baking newsletter and video series, “Bake Time.”

The New York Times – T Magazine:

Plus: peep-toe shoes, a flamingo brooch and more from T’s cultural compendium.

The New York Times – T Magazine:

To celebrate her new cookbook, the author Hetty Lui McKinnon honored its concept with a menu of communal dishes prepared in advance.

The New York Times – T Magazine:

The British chef Jess Shadbolt, of the New York restaurant King, feted her favorite fisherman — and her soon-to-open restaurant named in his honor.

The New York Times – T Magazine:

Aspics and other savory gelatins are popular again, this time with top-notch ingredients and a refined, ultramodern look.