‘Superfine’ Brings Radiant Black Style to the Met
It’s probably too much to show up at one of these Costume Institute shows looking…
This Easy Fish Is a Gift to You and Your Guests
By Eric Kim Eric Kim is a food columnist for The New York Times Magazine and a recipe developer and video host for NYT Cooking. A native of Atlanta, he is also the author of the cookbook “Korean American.” Published April 24, 2026 Updated April 24, 2026 Recently, after a long weekend of glamping in…
Help, My C.S.A. Sent Me a Boatload of Chard
By Tanya Sichynsky Tanya Sichynsky is a senior staff editor for The New York Times and NYT Cooking, and she writes the Veggie, NYT Cooking’s vegetarian newsletter. Tanya grew up in the Atlanta suburbs with a Cuban mother and a Ukrainian father, both of whom are from New York City. Published April 23, 2026 Updated…
A Four-Ingredient Cookie That’s Tender and Crunchy
By Melissa Clark Melissa Clark prefers shortbread to chocolate chip cookies. Published April 23, 2026 Updated April 23, 2026 Calling for just four ingredients — butter, sugar, flour and salt — shortbread is one of the simplest confections you can bake. And it’s precisely this minimalism that makes it so singular. There’s no egg, no…
See How a 350-Year-Old Brewery Makes Sake the Hard Way
When Masaru Okazaki met Satomi Terada in Tokyo in 1996, neither imagined their young romance would lead to a life of sake brewing. But once Masaru met Satomi’s parents and visited Terada Honke, he decided to go all in on her family’s business. He eventually abandoned his job as a filmmaker in the city, changed…
A New Yorker Rediscovers Her City, in a Wheelchair
By Yewande Komolafe Visuals by Courtney Yates Yewande Komolafe has been a recipe developer, columnist and video host for The New York Times since 2018. April 21, 2026 I once measured good travel by how far I could get from the familiar. Now, travel for me means navigating what lies beyond the walls of my…
This Beef Patty Holds Many Secrets
By Yewande Komolafe Yewande Komolafe has been a recipe developer, columnist and video host for The New York Times since 2018. Published April 20, 2026 Updated April 20, 2026 When the Barbadian chef Paul Carmichael was reluctant to share a recipe with me, I could relate. I’m also hesitant to share ideas, to brag about…
Linen, Cashmere and Other Fabrics That Revolutionized Fashion
How to Be Cultured Menu Fashion According to the Japanese fashion designer Satoshi Kondo, the creative director of Issey Miyake: 1. Washi Paper “We introduced an original textile made with washi yarn in our spring 2024 collection that we created by cutting strips of washi and spinning them into thread,” says Kondo, 41. “I was…
Barry Keoghan on His Favorite Performances, Films, Foods and More
How to Be Cultured Menu 1. Greatest onscreen performance? “Marlon Brando in ‘On the Waterfront’ (1954). He’s so calm, and he speaks the way he’d speak in real life, kind of mumbling. Paul Newman, too, in ‘Cool Hand Luke’ (1967). These men were almost father figures for me. I observed them in the absence of…
The Most Essential White Button-Down Shirts
How to Be Cultured Menu Fashion 1. A J. Press men’s tuxedo shirt Nominated by the New York-based designer Nili Lotan, 69. “Tuxedo shirting is rooted in midcentury American men’s wear, and softer and more understated [than the classic white shirt, which dates to at least the early medieval period and has been endlessly tweaked…
The Garments That Altered the History of Clothing
How to Be Cultured Menu Fashion 1. The satin dress in John Singer Sargent’s ‘Madame X’ painting (1884) © The Metropolitan Museum of Art. Image source: Art Resource, N.Y. “It was designed by the sitter, Madame Pierre Gautreau [the Louisiana-born Virginie Amélie Avegno], an American Parisian socialite married to a French banker,” says the British Turkish fashion designer…
