Welcome to Lit Trivia, the Book Review’s regular quiz about books, authors and literary culture. This week’s challenge tests your awareness of current novels that have...
By David Tanis David Tanis writes a monthly cooking column for The New York Times. Though he has had a long career as a chef, he...
Published Aug. 19, 2026 Updated Aug. 19, 2026 Baking with kids is a joy and a mess, whatever your approach. You hope to get something edible,...
“Misty of Chincoteague,” Marguerite Henry’s 1947 novel for young readers, is about the wild ponies on the barrier islands of Assateague and Chincoteague. Which is one...
Published Aug. 17, 2026 Updated Aug. 17, 2026 I’ve never been one to stick to a grocery list. My primordial brain grabs packaged salads and barbecue...
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...
Published Aug. 14, 2026 Updated Aug. 14, 2026 Of all the soups in the American canon, chowder is one of the most divisive. Is it even...
Published Aug. 14, 2026 Updated Aug. 14, 2026 On a recent trip to Denver for a Morgan Wallen concert, Nancy Kreulen was craving chislic. “Every restaurant...
By Yotam Ottolenghi Yotam Ottolenghi is a food columnist for The New York Times Magazine and the author of multiple cookbooks. He is the chef-owner of...
By Samantha Cassetty Samantha Cassetty is a registered dietitian nutritionist. Published Aug. 11, 2026 Updated Aug. 11, 2026 It’s an unfortunate truth that dinner still has...
