How to Throw a Greek Summer Party
According to Maria Lemos, the founder of the Athens boutique Mouki Mou, it’s all about “philoxenia,” a love of one’s guest.
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According to Maria Lemos, the founder of the Athens boutique Mouki Mou, it’s all about “philoxenia,” a love of one’s guest.
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Two chefs, one cookbook author, a culinary historian and a food writer made a list of the country’s most delicious meals, from carbonara in Rome to ravioli in Campania.
By Deborah Dunn, Vicky Bennison, Marianna Cerini, Robyn Eckhardt, Laurel Evans, Kristina Gill, Andrew Sean Greer, Lee Marshall, Elizabeth Minchilli, Marina O’Loughlin, Katie Parla, Rachel Roddy, Eric Sylvers, Laura May Todd and
Some bakers are embracing the dark side.
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When tomatoes first arrived in Europe 500 years ago, they were considered dangerous. Then in Naples they gave rise to pasta al pomodoro.
By Ligaya Mishan and
What Is Italy’s Most Prized Stuffed Pasta?
Each region could well argue for its own, but one may have the strongest case.
By Dawn Davis and
There’s No Meal Better (or Longer) Than an Italian Sunday Lunch
The languorous feast isn’t the mainstay of the country’s culture that it once was. We talked to five creative people keeping this beloved tradition alive.
By Frank Bruni and
Shots, Shots, Shots! Why Tiny Drinks Are on the Rise.
Bartenders are shrinking their pours with variety and festivity in mind.
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Once maligned, teinturier grapes — and the inky drinks they produce — are finding new fans. Here are the bottles to try.
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The long history of — and current appetite for — trompe l’oeil sweets.
By Alexa Brazilian and
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Why Do American Diners Have Such a Limited Palate for Textures?
Complex taste sensations play a crucial role in food around the world — but have long been shunned stateside.
By Ligaya Mishan and
Americans, in particular, tend to think of frozen water as essential. But this seemingly ubiquitous commodity is no longer something we can take for granted.
By Ligaya Mishan and
When Did Hospitality Get So Hostile?
In a new era of rage, dining out has become downright volatile — with both customers and servers aggrieved.
By Ligaya Mishan, Kyoko Hamada and
How Crudités Became an Art Form
Blessed with an ever-widening array of fancy heirloom produce, chefs are turning uncooked vegetables into edible sculptures.
By Alexa Brazilian and
What Do We Gain by Eating With Our Hands?
The sense of touch can be a crucial part of dining, one thing that some cultures have understood better than others.
By Ligaya Mishan and
The New York-based, French-born chef Yann Nury updated his childhood favorite with cherry tomatoes and an olive oil crust.
By Lauren Joseph
Long overlooked as throwback novelties, spinning trays are making a comeback.
By Alexa Brazilian
The designer Rolly Robínson gathered their close friends and collaborators to celebrate their new collection of jungle-themed pieces.
By Coco Romack
At the Baroque guesthouse she runs in Portugal, Rebecca Illing hosted old friends for a meal suffused with nostalgia.
By Alice Cavanagh
There will always be olives. But what about crystallized flowers or a charred spice pod?
By Ella Quittner
For Pride Month, we asked people ranging in age from 34 to 93 to share an indelible memory. Together, they offer a personal history of queer life as we know it today.
By Nicole Acheampong, Max Berlinger, Jason Chen, Kate Guadagnino, Colleen Hamilton, Mark Harris, Juan A. Ramírez, Coco Romack, Michael Snyder and John Wogan
Plus: art about office life, colorful rope rugs — and more.
By Jenny Comita
What T Magazine’s editors and contributors are eyeing for our own paternal figures, including Western gear and mini synthesizers.
By Ella Riley-Adams
The actress Maria Bello and the Michelin-starred chef Dominique Crenn said they owe their journey to the “three C’s”: cancer, Covid and, now, commitment.
By Sadiba Hasan
Plus: silk lounge sets, a San Francisco film festival and more recommendations from T Magazine.
By Zoe Ruffner
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