Recipes to Cook Over a Long Weekend

Make Kay Chun’s crowd-pleasing riff on a classic, cheesy chicken Parmesan meatballs (above). Or try your hand at dulce de leche chocoflan, pierogis, slow cooker spinach-artichoke stew and more. Find more NYT Cooking recipes in the collection below.

Getting Rid of Stuff

Welcome. Before weekdays and weekends were indistinguishable, we left the house. Now, we’re inside, many of us, most of time. With the same people and pets, or on our own; the same routines and rooms; and, everywhere we turn, the same stuff,

Debra Ivory, Smiling Owner of a Barbecue Haven, Dies at 62

This obituary is part of a series about people who have died in the coronavirus pandemic. Read about others here. When you opened the door to George’s Happy Hog Bar-B-Q in Oklahoma City, the aroma of pecan-smoked meat would waft out, followed

In Montepulciano d’Abruzzo, the Gifts of Simplicity

I thought the three wines I chose all showed the promising side of the grape and place. They were excellent bottles made by producers working simply, without artifice. I’ve had the Cirelli several times and have always enjoyed it. Francesco and Michela

In Fleurie, Looking Beyond the Clichés of Beaujolais

Fleurie is one of the more important crus, with quite a few good producers. The three wines I suggest are: Clos de la Roilette Fleurie Cuvée Tardive 2019 (Louis/Dressner Selections, New York) $29 Domaine Chapel Fleurie Charbonnières Vieilles Vignes 2018 (Grand Cru

Make Meatballs

Hello and welcome to Five Weeknight Dishes. As we plod through these first few weeks of 2021, I felt the best thing I could do for you was to tell you to make meatballs — lots of meatballs. That is what I

What to Cook This Weekend

Good morning. Two weeks into 2021 and circus music’s playing everywhere. You’d be forgiven if all you wanted to do this weekend was cook a crispy Parmesan roast chicken with lemon (above), stretch it into sandwiches the next day, then make the

The T List: Five Things We Recommend This Week

Welcome to the T List, a newsletter from the editors of T Magazine. Each week, we’re sharing 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

What Art Does for Us

Welcome. When I was 22, I was a factotum at a nonprofit theater in New York City. I made fundraising calls and addressed envelopes. The job was pretty humdrum, but it had one massive perk: I’d frequently get free tickets to shows

A Soup to Make You Feel Better

Good morning. Melissa Clark has a lovely column in The Times this week that’s about cooking a spicy, vegetable-forward lemony white bean soup with greens and ground turkey (above), though you could just as easily use ground pork or beef or chicken,

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