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.
By
According to Maria Lemos, the founder of the Athens boutique Mouki Mou, it’s all about “philoxenia,” a love of one’s guest.
By
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.
By
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.
By
Once maligned, teinturier grapes — and the inky drinks they produce — are finding new fans. Here are the bottles to try.
By
The long history of — and current appetite for — trompe l’oeil sweets.
By Alexa Brazilian and
Advertisement
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
Plus: a Miami riverfront restaurant, cashmere blankets and more recommendations from T Magazine.
By Zoe Ruffner
A family celebrated the arrival of a special artwork at their home by inviting its maker to stay — and cooking her an oceanside dinner.
By Kate Guadagnino
Chefs from different global culinary traditions demonstrate how they do it — not a hamburger or hot dog in sight.
By Lauren Joseph
Items that will elevate your warm-weather gatherings, from canned rosé to colorful lawn chairs.
By Laura Regensdorf
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
Advertisement
Plus: hojicha-infused sweets, ceramic watches and more from T’s cultural compendium.
The dish, in all its many forms, has become synonymous with Italy’s culture.
By Hanya Yanagihara
The many nonalcoholic beverages on the market have attracted a new kind of customer: the (way) under-21 set.
By Alyson Krueger
Sara Kramer and Sarah Hymanson — the chef-owners of the restaurant Kismet — hosted a Mediterranean and Middle Eastern-inspired feast to celebrate their first cookbook.
By Jean Trinh
The whimsical housewares and artisanal tools that T Magazine’s editors and contributors are eyeing for our maternal figures.
By Jamie Sims
Plus: a vase designed by Alice Waters, sculptures made from recycled CDs and more recommendations from T Magazine.
By Roxanne Fequiere
Plus: a Pennsylvania wellness retreat, whimsical wallpaper and more recommendations from T Magazine.
By Zio Baritaux
Boots Riley, Earl Sweatshirt, Jennifer Egan, Amaarae and more tell us about their new projects.
Interviews by Kate Guadagnino
This season’s beginners, from Ice Spice to Tyla to Sarah Pidgeon.
Interviews by Juan A. Ramírez and Emily Lordi
Marina Abramović, David Henry Hwang and others reveal their juvenalia.
Interviews by Julia Halperin, Kate Guadagnino and Juan A. Ramírez
Advertisement
T’s Culture issue looks at the many ways to begin.
By Hanya Yanagihara
We spoke to 150 artists, some planning retrospectives and others making their debut, to ask about the process of starting something.
To toast the Salone del Mobile and the 20th anniversary of T Magazine, the designer Ramdane Touhami transformed the Villa Necchi Campiglio into an ode to the letter T.
By Laura May Todd
The designer shows off the mirrored installation and T-shaped desserts he dreamed up for the annual celebration.
By Laura May Todd
The chef Frederik Bille Brahe has transformed the Apollo Bar & Kantine into his version of a fine dining restaurant, and celebrated with a meal for his family and collaborators.
By Gisela Williams
The Danish chef Frederik Bille Brahe shares the recipe for the star dish at his newly reopened Copenhagen cafe Apollo Bar & Kantine.
By Gisela Williams
Bastien Blanc-Tailleur, a luxury cake designer based in Paris, creates opulent confections for high-profile clients, including European royalty and American socialites.
By Alexander Lobrano
A new generation of bars, restaurants and bakeries are reinvigorating the Italian city’s food scene.
By Laura May Todd
Plus: Thom Browne bedding, a new Brooklyn bakery and more recommendations from T Magazine.
By Devorah Lev-Tov
Cups of flaky ice topped with flavored syrups are easy to find in the state. But the best shops set themselves apart with fresh ingredients and old-school charm.
By Matthew Dekneef
Advertisement
In bars from Hong Kong to Vancouver, the medicinal tang of bitter melon is making its way onto drinks menus.
By Becky Cooper
How to host an outdoor seafood celebration during a Northeastern winter, according to the founders of the newsletter The Perfect.
By Vanessa Golembewski
The artist Bianca Lee Vasquez, a co-founder of the art space Sainte Anne Gallery, regularly gathers friends for laid-back meals at her apartment, just a few blocks away.
By Alice Cavanagh
Plus: a colorful hotel in Finland, hand-painted folding screens and more recommendations from T Magazine.
Kate Maxwell
Plus: a collection of writings by a star of bohemian New York, a line of pajamas from a bed linen company — and more recommendations from T Magazine.
By Nicole DeMarco
Plus: a chef’s guesthouse in Bali, art that explores girlhood — and more recommendations from T Magazine.
Advertisement
Advertisement