Category: Cooking and Cookbooks

Three Impressive, Deceptively Easy Summer Dishes

The French chef Yann Nury elevates classic seasonal recipes with fresh flavor combinations and a few luxurious additions.
A Lebanese Feast at a Traditional Dutch Canal House

Carmen Atiyah de Baets hosted an intimate alfresco dinner at her Amsterdam guesthouse and store to introduce a new collection inspired by her mother’s homeland.
Host Gift Guide: Fun Ferments, Cozy Quilts and More

What T Magazine’s editors and contributors are bringing to thank their hosts this summer, including surrealistic serving spoons and bubbles to entertain children.
How to Direct A.I. Chatbots to Make Them More Useful

To mitigate the production and spread of misinformation from chatbots, we can steer them toward high-quality data.
Evva Hanes, Who Made Moravian Cookies World Famous, Dies at 90

She made several varieties of the thin, crispy cookie in a factory next door to her home, and sold 10 million of them a year.
In Paris, a Dinner at a Former Taxidermy Workshop

The traveling culinary studio We Are Ona laid down roots in its founder Luca Pronzato’s home city and invited friends to celebrate.
Prue Leith’s 2,200-Mile Road Trip From California to Florida

The “Great British Baking Show” judge steps out of the tent to sample the flavors of America. Is her 2,200-mile drive a showstopper or a technical challenge?
How to Create an Outdoor Kitchen

That grill you’ve got in the backyard? With a little help, you can turn it into something more.
Maker of Instant Pot and Pyrex, Instant Brands, Files for Bankruptcy

Since sales surged during the pandemic, Instant Brands has struggled to find new fans for its beloved Instant Pot and other products.
For Father’s Day, One Dad Asks ‘What Is Dad Food?’

The weekend warrior who mans the backyard grill is evolving. So what’s the state of fatherly cooking now?
For Father’s Day, One Dad Asks ‘What Is Dad Food?’

The weekend warrior who mans the backyard grill is evolving. So what’s the state of fatherly cooking now?
The Home Cook Who Wants to ‘Blow Up the Kitchen’

A new book by the British academic Rebecca May Johnson urges a radical rethinking of just what goes on in the kitchen. For starters, don’t call cooking a labor of love.