Want to get the At Home newsletter in your inbox? Sign up here. Welcome. Virtual trivia. Online play reading groups. We’re negotiating a less-quarantined existence, but our pandemic pastimes remain predominantly home-based for the moment. We’re booking optimistic flights for summer and
Good morning. I don’t know that we’re quite at the point where it’s time to throw open the windows and commence a thorough cleaning of the place where many of us have been living and working for more than a year, but
The terrible human and economic cost of the pandemic cannot be ignored. It has forced many people to test the limits of their creativity and endurance. And maybe, for a lucky unburdened few, all that time at home has provided an opportunity
5 Light and Bright Recipes to Bake This Spring Tanya Sichynsky�� Baking in Washington, D.C. Break out the Claritin and your open-toed shoes: Spring is here. Before you know it, it’ll be too hot to even think about using the oven. So
Welcome to the T List, a newsletter from the editors of T Magazine. Each week, we share things we’re eating, wearing, listening to or coveting now. Sign up here to find us in your inbox every Wednesday. And you can always reach
Good morning. I mostly traffic in recipes in this space — in no-recipe recipes, too, as you will see below. These are mostly singular events: chicken paprikash, say, or a tofu scramble. What I love about my colleague David Tanis is, he
Kimberly Voss, a journalism professor at the University of Central Florida and the author of “The Food Section: Newspaper Women and the Culinary Community,” credits Nickerson with laying the foundation for modern food journalism. “She did a lot of actual reporting, which
Headliner The Sentry Flatiron A well-appointed rooftop is about as good as it gets when it comes to complying with pandemic protocols while dining out. At this new 18th-floor perch atop the Hotel Henri, the Midtown views are an added bonus. The
Does anything in the baking realm rival a fresh croissant, the way its burnished shell shatters, then yields to the silky, bready, layered interior? Simply, the answer is no. A pastry as miraculous as a croissant is, predictably, tricky to make at
Fany Gerson of La Newyorkina, which sells Mexican sweets, prepared foods and groceries, will hold a chocolate doughnut celebration at her Brooklyn shop, Fan-Fan Doughnuts, from April 13 through 15. With travel so restricted because of the pandemic, her thought was to
Melissa Funk Weller, a baker whose résumé includes Per Se, Bouchon Bakery, High Street on Hudson, Roberta’s and, most notably, Sadelle’s, where she made bagels, is starting a brand of her own: Funk Foods Bakery. She doesn’t have a location yet; for
