Entertaining With
How to Throw a Greek Summer Party
According to Maria Lemos, the founder of the Athens boutique Mouki Mou, it’s all about “philoxenia,” a love of one’s guest.
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The 25 Essential Pasta Dishes to Eat in Italy
Two chefs, one cookbook author, a culinary historian and a food writer made a list of the country’s most delicious meals, from carbonara in Rome to ravioli in Campania.
By Deborah Dunn, Vicky Bennison, Marianna Cerini, Robyn Eckhardt, Laurel Evans, Kristina Gill, Andrew Sean Greer, Lee Marshall, Elizabeth Minchilli, Marina O’Loughlin, Katie Parla, Rachel Roddy, Eric Sylvers, Laura May Todd and
CreditEnea Arienti - Making It
Love Dessert but Hate Cuteness? Goth Cakes May Be for You.
Some bakers are embracing the dark side.
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CreditDaniel Archer How a ‘Strange,’ ‘Evil’ Fruit Came to Define Italy’s Cuisine
When tomatoes first arrived in Europe 500 years ago, they were considered dangerous. Then in Naples they gave rise to pasta al pomodoro.
By Ligaya Mishan and
CreditPhotograph by Anthony Cotsifas. Set design by Victoria Petro-Conroy
What Is Italy’s Most Prized Stuffed Pasta?
Each region could well argue for its own, but one may have the strongest case.
By Dawn Davis and
CreditPhotograph by Sharon Radisch. Set design by Martin Bourne. Background image: Hemis/Alamy There’s No Meal Better (or Longer) Than an Italian Sunday Lunch
The languorous feast isn’t the mainstay of the country’s culture that it once was. We talked to five creative people keeping this beloved tradition alive.
By Frank Bruni and
CreditDanilo Scarpati Shots, Shots, Shots! Why Tiny Drinks Are on the Rise.
Bartenders are shrinking their pours with variety and festivity in mind.
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CreditDaniel Kreiger Once maligned, teinturier grapes — and the inky drinks they produce — are finding new fans. Here are the bottles to try.
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CreditCourtesy of the brands The long history of — and current appetite for — trompe l’oeil sweets.
By Alexa Brazilian and
CreditPhotograph by Mari Maeda and Yuji Oboshi. Set design by Laila Gohar Making It
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Food Matters
More in Food Matters ›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
CreditEsther Choi. Set design by Jocelyn Cabral 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
CreditPhotograph by Esther Choi. Set design by Martin Bourne. Food styling by Suea 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
CreditPhotograph by Kyoko Hamada. Styled by Victoria Petro-Conroy 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
CreditPhotograph by Kyoko Hamada. Set design by Leilin Lopez-Toledo 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
CreditPhotograph by Kyoko Hamada. Set design by Suzy Kim
30 L.G.B.T.Q. Artists Look Back on the Pleasures and Pain of Being 30
For Pride Month, we asked people ranging in age from 34 to 93 to share an indelible memory. Together, they offer a personal history of queer life as we know it today.
By Nicole Acheampong, Max Berlinger, Jason Chen, Kate Guadagnino, Colleen Hamilton, Mark Harris, Juan A. Ramírez, Coco Romack, Michael Snyder and John Wogan
A Lakeside Castle Hotel in the Austrian Alps
Plus: art about office life, colorful rope rugs — and more.
By Jenny Comita
Father’s Day Gift Guide: Colorful Watches, Japanese Toolboxes and More
What T Magazine’s editors and contributors are eyeing for our own paternal figures, including Western gear and mini synthesizers.
By Ella Riley-Adams
VowsFirst She Scored a Spot at Her Restaurant. Then She Won a Place in Her Heart.
The actress Maria Bello and the Michelin-starred chef Dominique Crenn said they owe their journey to the “three C’s”: cancer, Covid and, now, commitment.
By Sadiba Hasan
Chantal Joffe Paints Moments of Motherhood and Grief
Plus: silk lounge sets, a San Francisco film festival and more recommendations from T Magazine.
By Zoe Ruffner
People, Places, ThingsOn the Belgian Coast, a Design Gallery Where You Can Spend the Night
Plus: hojicha-infused sweets, ceramic watches and more from T’s cultural compendium.
Letter from the EditorAn Issue All About Pasta and What It Means to Eat It
The dish, in all its many forms, has become synonymous with Italy’s culture.
By Hanya Yanagihara
Come on, Kids. Let’s Grab Drinks.
The many nonalcoholic beverages on the market have attracted a new kind of customer: the (way) under-21 set.
By Alyson Krueger
Entertaining WithIn Los Angeles, a Hilltop Garden Party With a Tower of Crudités
Sara Kramer and Sarah Hymanson — the chef-owners of the restaurant Kismet — hosted a Mediterranean and Middle Eastern-inspired feast to celebrate their first cookbook.
By Jean Trinh
Mother’s Day Gift Guide: Nostalgic Beach Supplies, Egg Cups and More
The whimsical housewares and artisanal tools that T Magazine’s editors and contributors are eyeing for our maternal figures.
By Jamie Sims
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