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T Magazine

Food

Highlights

    1. Entertaining With

      It’s Always a Good Time for an Oyster Roast

      How to host an outdoor seafood celebration during a Northeastern winter, according to the founders of the newsletter The Perfect.

       By Vanessa Golembewski

      McLaughlin and Ruggiero pouring the freshly roasted oysters directly onto the communal table.
      McLaughlin and Ruggiero pouring the freshly roasted oysters directly onto the communal table.
      CreditSéan Alonzo Harris
    2. The T List

      Britain’s ‘Pie King’ Comes to Paris

      Plus: a colorful hotel in Finland, hand-painted folding screens and more recommendations from T Magazine.

        Kate Maxwell

      Left: Public House, a new brasserie meets British pub in Paris, features a pie-studded menu by Calum Franklin. Right: lobster pie for two.
      Left: Public House, a new brasserie meets British pub in Paris, features a pie-studded menu by Calum Franklin. Right: lobster pie for two.
      CreditLeft: Jérôme Galland. Right: Benoit Linero
    3. food matters

      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 Kyoko Hamada

      CreditPhotograph by Kyoko Hamada. Set design by Leilin Lopez-Toledo

  1. Handmade Porcelain Painted With Brooklyn Blossoms

    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

    Pieces from the ceramist Melissa Goldstein’s new collection featuring cherry blossoms and poppies.
    CreditNgoc Minh Ngo
    The T List

  2. Supper Clubs in New York Are a Vanishing Breed. Café Carlyle Is Keeping the Tradition Alive.

    Any night at the Upper East Side’s nearly 70-year-old cabaret still feels like a big night out.

     By Reggie Nadelson

    CreditIzzy Brown
    The 212

  3. Give Fondant a Chance

    Long snubbed by serious pastry chefs, the most malleable of icings is making a comeback.

     By Zoey Poll and Katja Mayer

    Fondant and marzipan fruit top vanilla sponge- and chocolate blackout cakes created for T by Sarah Hardy, the founder of the London bakery Hebe Konditori.
    CreditPhotograph by Katja Mayer. Set design by Miguel Bento

  4. How Does a Day Job Affect an Artist’s Work? This Exhibition Has an Idea

    Plus: an installation in an Indian palace, a farm shop in upstate New York — and more recommendations from T Magazine.

     By John Wogan

    “Chicago” (1978) by the photographer Vivian Maier, who worked as a nanny for four decades, is one of 90 pieces in an exhibition at the Cantor Arts Center about how day jobs affect artists’ creative output.
    Credit© Estate of Vivian Maier; courtesy of the Maloof Collection and Howard Greenberg Gallery, New York
    The T List

  5. The Los Angeles Restaurant That Sold Hollywood on Mexican Food

    Marlon Brando dropped by once a week. Quentin Tarantino mixed margaritas at the bar. Casa Vega opened nearly 70 years ago in Sherman Oaks, and it’s still a beloved industry hangout.

     By Bill Esparza

    CreditStephanie Noritz
    The 213

  1. Why Are Grapes Suddenly Everywhere?

    Plus: a new dining destination with rooms for the night in the Swedish countryside and more from T’s cultural compendium.

     

    Grapes at an event for Claire Ptak’s book “Love Is a Pink Cake.”
    CreditCourtesy of Laila Gohar Studio
    People, Places, Things

  2. How to Host a Lunch Like a Parisian Gallerist

    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

    Two Tres Leches Bundt cakes — moist sponge cakes covered with lashings of cream cooked by the British-Spanish chef Isabel Garcia — arrive at the table to much fanfare.
    CreditSu Cassiano
    Entertaining With

  3. 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 Kyoko Hamada

    An array of miniatures including, second from bottom left, West African maafé (groundnut stew).
    CreditPhotograph by Kyoko Hamada. Set design by Suzy Kim
    Food Matters

  4. How to Host a Cozy, Candlelit Dinner Party Like a Danish Designer

    Malene Malling arranged a relaxed gathering at her studio to celebrate the third anniversary of her fashion label, La Bagatelle.

     By Ellie Pithers

    Credit
    Entertaining With

  5. The Nostalgic Appeal of Mung Bean Desserts

    Asian American pastry chefs are making something new of the humble legume.

     By Wei Tchou

    Vietnamese bánh đậu xanh trái cây (fruit-shaped mung bean treats) made by the New York City-based food stylist and chef Thu Pham Buser.
    CreditPhilip Le; food stylist: Thu Pham Buser

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Food Matters

More in Food Matters ›

  1. 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 Esther Choi

    A chocolate lava cake with an oozing, molten core.
    CreditEsther Choi. Set design by Jocelyn Cabral

  2. Is Ice the Ultimate Luxury?

    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 Esther Choi

    From left: frozen peony petals, berry-shaped ice atop an ice-enclosed plate, ice cube candles and delphinium spray flowers inside sheet ice.
    CreditPhotograph by Esther Choi. Set design by Martin Bourne. Food styling by Suea

  3. 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 Victoria Petro-Conroy

    An impractically bent butter knife.
    CreditPhotograph by Kyoko Hamada. Styled by Victoria Petro-Conroy

  4. How the Humble Sheet Cake Became Top Tier

    In the world of special occasion baked goods, pastry chefs are embracing the birthday party staple for its vast canvas.

     By Martha Cheng and Sharon Radisch

    Sheet cakes by Noelle Blizzard of the Philadelphia-based bakery New June.
    CreditPhotograph by Sharon Radisch. Set design by Victoria Petro-Conroy

  5. How Did Vanilla Become a Byword for Blandness?

    The spice is one of the world’s most elusive, complex and hard to cultivate ingredients. But for many Americans, it still represents a “boring” choice.

     By Ligaya Mishan and Melody Melamed

    From top, vanilla in its various permutations: a meringue twist in a pool of vanilla bean paste and vanilla wafer cookies beneath a whole Tahitian vanilla bean.
    CreditPhotograph by Melody Melamed. Set design by Jocelyn Cabral
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  7. How to Begin a Creative Life

    We spoke to 150 artists, some planning retrospectives and others making their debut, to ask about the process of starting something.

     
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  10. Entertaining With

    A Beloved Copenhagen Cafe Gets Serious About Dinner

    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

     
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