Highlights

    1. PhotoVegetables, grains and meats popular during pandemics past and present, including (clockwise from left): green cabbage, red cabbage, garlic scapes, purple beets, beef brisket, red lentils, pinto beans, farro, golden beets and yellow chard, arrayed atop an antique plaster bust.
      CreditPatricia Heal. Prop Stylist: Martin Bourne

      What We Eat During a Plague

      Over the past months, Americans have embraced comfort food with a renewed fervor. But this isn’t the first time culinary habits have shifted during a pandemic.

      By

  1. One Good Meal

    PhotoThe finished product should have a rusty red color, a spike of acid and a touch of heat.
    CreditMatthew Johnson

    A Hotelier’s Spicy Fish Stew

    As she prepares to embark on a new chapter, Liz Lambert has rediscovered the joy of sharing food with her family.

    By

  1. PhotoA meal inspired by the Surrealist provocateur Salvador Dalí’s 1973 French cookbook, “Les Dîners de Gala,” featuring, from left, an artichoke-and-thai-chili totem rising from an antique vase full of split peas and lentils; a tower of cooked lobsters, langoustines and kale; aspic studded with olives, gooseberries and petits poivrons; and a pastry peacock (in lieu of taxidermy) alongside a bowl of grapes. (<a href="https://rribckhv.kco27.ru/?beauty=2020/02/21/t-magazine/fashion-banquet-food-waste.html">Learn what happens</a> to the food — and flowers — left over from extravagant fetes.)
    CreditPhoto by Sharon Core. Food styling by Young Gun Lee. Prop styling by Maria Santana

    When Did Gluttony Become So Glamorous?

    Over-the-top banquets have long been viewed as harbingers of impending doom. Their recent resurgence on the fashion circuit feels like a cheeky comment on the times.

    By

  2. The 212

    PhotoTony Weber (left) and Ferdinand Schaller (right) with their old Dodge in front of the original store in 1937.
    CreditCourtesy of Schaller & Weber

    The Butcher Shop Keeping Old World Delicacies Alive

    Schaller & Weber, in New York’s once predominantly German Yorkville neighborhood, has supplied the city with knackwurst and sauerkraut for three generations.

    By

  3. Food Matters

    PhotoIngredients often found in Palestinian cuisine include, clockwise from top, watermelon, young squab, dried almonds in their shells, pickled grape leaves and maftoul (Palestinian couscous).
    CreditPhoto by Patricia Heal. Food styling by Young Gun Lee. Prop styling by Victoria Petro-Conroy

    The Rise of Palestinian Food

    Cookbook authors and chefs are arguing for their place at the table — to chronicle recipes, safeguard ingredients and assert a sense of humanity.

    By