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T Magazine
How to Have a Relaxed, Festive Vacation With a Baby in Tow
The co-founders of the outdoor goods brand ITA Leisure hosted an intimate gather...
How Fire Island’s Doll Invasion Celebrates Trans Artist...
At a party and fund-raiser put together by trans artists and activists, guests a...
Sophie Bille Brahe’s Scandinavian Midsummer Lunch
The Copenhagen-based jewelry designer Sophie Bille Brahe gathered friends and fa...
Easy Big-Batch Summer Recipes
From simple sautéed greens to a no-bake pie, recipes ideal for large groups.
How to Make Eel Bar’s Sharona, Summer’s Best Batch Cock...
The cocktail — a favorite at New York’s Eel Bar — is refreshing, low in alcohol ...
How to Plan a Vacation With a Group (and Stay Friends)
An etiquette guide, with tips from seasoned trip organizers.
The Chefs Transforming Celery Into Dessert
Plus: necklaces that store perfume, hotels in rural Minorca and more recommendat...
Guides for the Perfect Summer: Outdoor Meals, Fashion T...
A roundup of practical guides for the season, featuring tips for hosting, organi...
How to Make Eton Mess, Summer’s Most Forgiving Dessert
The fashion designer turned ceramist Henry Holland puts his spin on a childhood ...
Playful Tables Topped With Tiles
Plus: a tranquil new hotel in Ojai, a design gallery in a Florentine palazzo and...
Expert Guides for Summer Travel
From how to find the best hotel deals to advice on getting over jet lag — here’s...
On the French Riviera, a Secret Resort Worth Searching For
Plus: embroidered bedding, a woodworking exhibition and more recommendations fro...
Looking for Men’s Clothes in New York City? Start on th...
Whether you’re seeking an earth-tone T-shirt or a custom suit, Manhattan’s Lower...
Yann Nury’s Cornbread Wrapped in Cabbage Leaves
Nury presents his finished cornbread, bottom side up, on a hand-painted cake sta...
The 25 Essential Seafood Dishes to Eat in Tokyo
Six Japanese food professionals — including four acclaimed chefs — came together...
Yann Nury's Cabbage-Wrapped Cornbread Recipe
An optional addition of leaves boosts the flavor and texture of Yann Nury’s favo...