Plus: a new sleeper carriage on the Venice Simplon-Orient-Express, men in capes and more from T’s cultural compendium.
Category: Cooking and Cookbooks
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A Local’s Guide to Greece’s Sifnos, Milos and Serifos
A guide to Sifnos, Milos and Serifos, where seaside tavernas, stylish hotels and ceramics abound.
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The Most Beautiful Outdoor Meals T Magazine’s Ever Covered (and Tips for Hosting Your Own)
As the end of summer approaches, a roundup of al fresco gatherings and tips for hosting your own.
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A Recipe for Rødgrød Med Fløde, a Danish Berry Pudding That Tastes Like Summertime
Rødgrød med fløde takes Mette Hay, a co-founder of the home goods company Hay, back to her grandparents’ garden.
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Lorenza de’ Medici, Who Elevated Italian Cooking, Is Dead at 97
A descendant of a storied family, she was an author, TV host and cooking school director who showed that Italian cuisine was about more than tomatoes, pizza and pasta.
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Why There Are at Least 50 People Behind Blue Hill at Stone Barns’s Potato Pizza
It’s more than you think. (Especially if you include the cheese makers.)
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Cristeta Comerford, White House Chef to 5 Presidents, Retires
Ms. Comerford, known as “Cheffie” and the first woman and person of color to serve as White House executive chef, reflects on three decades of feeding first families.
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NYC Restaurants Take a Weird New Spin on Italian Classics
From olives encased in Jell-O cubes to giant ravioli, iconoclastic takes on Italian classics are shaping the menus at a new wave of restaurants.
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Tiny Love Stories: ‘I Make No Apologies’
Modern Love in miniature, featuring reader-submitted stories of no more than 100 words.
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So Long, Pavlova. Trifle Is the Dessert of the Summer.
In Britain and beyond, chefs are embracing the traditional English sweet — and taking it to new heights.