The New York Times – T Magazine:
With nostalgia comes Bundts, Black Forests and elaborate gelatinous confections. Would you like a blowtorch with that?
Category: Restaurants
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In Belém, Brazil, Addictive Dishes are Flavored by the Rainforest and the River
The New York Times – Travel:
In the food-obsessed port city of Belém, sweet, savory and sometimes addictive dishes are made with fresh ingredients that are tough to come by in Rio de Janeiro, let alone outside Brazil.
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‘Menus-Plaisirs — Les Troisgros’ Review: A Beautiful Collaboration
The New York Times – Film:
For his 44th documentary, Frederick Wiseman journeys to the French countryside to examine the workings of a family-owned, Michelin-starred restaurant.
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Lexington Candy Shop Serves New York’s Best Egg Creams
The New York Times – T Magazine:
The owners of Lexington Candy Shop have, for over 98 years, refined their recipe and still make their syrups from scratch.
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Adventures on Dublin’s Culinary Trail
The New York Times – Travel:
Local ingredients and new takes on traditional dishes figure prominently on menus created by younger generations of local chefs and restaurateurs, as well as foreign chefs who have made the Irish capital their home.
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Best Restaurants in Mexico City: 25 Essential Dishes to Eat
The New York Times – T Magazine:
We asked five chefs and other food-obsessed locals to debate the most memorable plates (and snacks and beverages) in the capital.
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A Cozy Hudson Valley Bookshop With an Emphasis on Female Authors
The New York Times – Travel:
Plus: handcrafted steamer trunks, a new Chinese restaurant in Lower Manhattan and more recommendations from T Magazine.