After a haywire summer of flight cancellations and delays, travelers remain eager to roam, returning to familiar hot spots like New York, Europe and the Caribbean. Here’s what they can… Read More

Recent social media posts suggest that the days of clean flights may be going the way of masks. And they’ve ignited a debate about who bears responsibility.BY HEATHER MURPHY | NYTimes… Read More

The latest business from the third-generation owner of the famed butcher shop is modeled on American-style cocktail bars in Vienna.By Robert Simonson | NYTimes | NYT > Food | Disclosure Read More

Pasta, beans and more pantry cooking saves the day.By Tejal Rao | NYTimes | NYT > Food | Disclosure Read More

A first-time Airbnb user believed he’d be getting personal service from the owner of a London flat, but “she” was actually a managing company using a fake photo — and… Read More

David Tanis has three recipes for everyone coming home with bursting bags from the farmers’ market.By Melissa Clark | NYTimes | NYT > Food | Disclosure Read More

This dish was inspired by a childhood in the Philippines and created in a London test kitchen.By Yotam Ottolenghi | NYTimes | NYT > Food | Disclosure Read More

From the center of an inner tube drifting down the slow-moving Guadalupe, in Texas, life looks good.BY SHANNON SIMS | NYTimes Travel | Disclosure Read More

Set your kitchen scale to grams for this cookbook by Rachel Allen, of the Ballymaloe Cookery School in County Cork, Ireland.By Florence Fabricant | NYTimes | NYT > Food | Disclosure Read More

Alon Hadar, an Israeli chef living in Brooklyn, will demonstrate how to make his stuffed kubbeh matzo balls and more.By Florence Fabricant | NYTimes | NYT > Food | Disclosure Read More

There will be a trolley with Southeast Asian sweets along with dessert wines, teas and more.By Florence Fabricant | NYTimes | NYT > Food | Disclosure Read More

Henry Orr, who was born into slavery in 1792, catered for government figures and bought his and his family’s freedom.By Florence Fabricant | NYTimes | NYT > Food | Disclosure Read More

The domed lid is meant to fit the company’s pans, but it can top most 11-inch skillets.By Florence Fabricant | NYTimes | NYT > Food | Disclosure Read More

The star ratings will not be revealed until October, but the Michelin Guide offers a glimpse of the new restaurants making the list.By Florence Fabricant | NYTimes | NYT > Food | Disclosu… Read More

Sitges, just south of Barcelona, has 17 beaches and a quiet, timeless charm that draws all kinds of visitors to return year after year.BY ALEXANDER LOBRANO | NYTimes Travel | Disclosure Read More

Where is the best seat if you’re airsick prone? Why don’t flight crews eat the same meals? And the age-old question: Can middle-seat passengers really claim both armrests?BY KRIS… Read More

The release of an uncannily crustless creation from Papa Johns raises the question: Have we finally reached “peak bowl”?By Gina Cherelus | NYTimes | NYT > Food | Disclosure Read More

Because narrow countertops, a little apartment oven or a lack of pans shouldn’t keep you from preparing an impressive dish.By Tanya Sichynsky | NYTimes | NYT > Food | Disclosure Read More

The pandemic may have left some gaps in the urban fabric, but a neighborhood-by-neighborhood rundown of new restaurants and art events reveals that recovery is well underway.By David Laskin… Read More

The pandemic may have left some gaps in the urban fabric, but a neighborhood-by-neighborhood rundown of new restaurants and art events reveals that recovery is well underway.BY DAVID LASKIN… Read More

The already grueling 2,600-mile hike now includes the added challenges of global warming, which can mean a lack of shade and exposure to smoke and fire.BY ROWAN MOORE GERETY AND MASON TRINCA… Read More

Here’s where to host a group birthday dinner, whether it’s a park hang or an all-out fete.By Becky Hughes | NYTimes | NYT > Food | Disclosure Read More

Chip Wade takes over Danny Meyer’s role in running Union Square Hospitality Group, a move that signals a growing conversation between two sides of the industry.By Kim Severson | NYTime… Read More

Organizing a responsible visit to sensitive areas like the Galápagos Islands or Antarctica involves research, decoding certifications and possibly a travel adviser.By ELAINE GLUSAC |… Read More

For music fans, songwriters’ nights at often unassuming venues provide an inexpensive and illuminating glimpse into Music City’s most celebrated business.BY ELAINE GLUSAC | NYTim… Read More

In New England’s largest city, there are exciting music venues, a floating oyster bar and newcomers on the arts and restaurant scenes that reflect its growing diversity.LAUREN PRESTILE… Read More

Recipes for fermenting, 15-minute dinners and everything in between.By Melissa Clark | NYTimes | NYT > Food | Disclosure Read More

In this Japanese treat, ripe, seasonal gems are enrobed in cream and nestled between slices of milk bread.By Ligaya Mishan | NYTimes | NYT > Food | Disclosure Read More

For years, Santorini, Mykonos and Ios have been known for their embrace of excess. But some new operators on Greece’s Cycladic Islands want to break that cycle.BY SHEILA YASMIN MARIKAR… Read More

Vladislav Doronin, the chief executive of Aman Resorts, aims to bring the brand’s understated exclusivity and serenity — qualities that were forged in remote locations — to… Read More

Long popular in Europe, the beginner-friendly climbing routes are being installed on peaks and in gorges across the United States. Here are six to try now.Long popular in the Alps, 'via ferr… Read More

A restaurant dish melding the dip with creamy esquites loosely inspired the chef and cookbook author’s new favorite.By J. Kenji López-Alt | NYTimes | NYT > Food | Disclosure Read More

Melissa Clark, who will split newsletter duties with Sam Sifton, recommends making silken tofu with scallion oil and more recipes.By Melissa Clark | NYTimes | NYT > Food | Disclosure Read More

A businessman’s unlikely oyster farm not far from the front lines with Russia has offered a rare sanctuary for battle-scarred Ukrainian troops.By Michael Schwirtz | NYTimes | NYT >… Read More

A cruise company keeps pushing back its planned journeys, offering credits instead of a refund, and a passenger feels like the ship has sailed on her ability to enjoy a boat trip. Our column… Read More

Berlin’s 178 museums, seven symphony orchestras and three opera houses are once again up and running, along with a flourishing restaurant and nightclub scene.BY CHARLY WILDER | NYTimes… Read More

Ships are carrying fewer passengers than they did before the pandemic, but in port towns where the bulk of the economy depends on cruise travel, business owners say they are “grateful… Read More

Airbnb, Google Travel and a few other platforms have tweaked their search engines, and that means less slogging through pages and pages of results on everything from home rental options to f… Read More

At Diggerland U.S.A., children can experience the pleasures of heavy equipment firsthand. (Adults like it, too.)BY JANET MANLEY | NYTimes Travel | Disclosure Read More

John De Fries, the first native Hawaiian to lead the state’s tourism authority, discusses the delicate balance of tourism, culture and the environment — and why he got hooked on… Read More

The Times’s Travel editor offers advice about vacationing amid high temperatures.BY AMY VIRSHUP | NYTimes Travel | Disclosure Read More

Denver has regained its prepandemic vibrancy, with a plethora of new restaurants and hotels, and the return of some old favorites.BY CINDY HIRSCHFELD | NYTimes Travel | Disclosure Read More

Spend 15 hours a week loading baggage at the airport or passing out towels at the pool, and you can see Europe for a fraction of the usual cost.BY DEBRA KAMIN | NYTimes Travel | Disclosure Read More

With the right software on your phone you can turn a getaway on the water into an opportunity for discovery, from deciphering signal flags to forecasting tides.BY STEPHANIE ROSENBLOOM | NYTi… Read More

From the dramatic weeping willows along the Seine to the London plane trees that line the Champs-Élysées, trees play a supporting role in the city’s inimitable elegance a… Read More

To better understand the obstacles faced by wheelchair users, The Times sent a reporter and a photographer to document one man’s plane trip. Here’s what they saw.BY AMANDA MORRIS… Read More

Does the cabin crew ever get scared in the air? Is there a secret flight attendant code? How do I survive a flight with my toddler? An industry insider answers.BY KRISTIE KOERBEL | NYTimes T… Read More

A host of new restaurants, hotels and entertainment venues in the nation’s capital are just now spreading their wings.BY ZACH MONTAGUE | NYTimes Travel | Disclosure Read More

Shifts in travel patterns are likely to become more common in Europe, a region that climate researchers describe as a “hot spot” for severe summer heat.BY PAIGE MCCLANAHAN | NYTi… Read More

From the calm, clear waters of Ålbæk, Denmark, to the soft, sandy shores of Spain’s Balearic Islands, a selection of favorite beaches that both children and their parents w… Read More

Foie gras Popsicles? 81-layer croissants? A new wave of restaurants in the state’s maritime southeast brings more to the menu than lobster rolls and pizza.BY AMY THOMAS | NYTimes Trave… Read More

A photographer in Maine has been documenting groups of women who submerge themselves in near-freezing water. Here’s what she’s seen.BY GRETA RYBUS | NYTimes Travel | Disclosure Read More

Koreans raised by American families are exploring a heritage they didn’t grow up with through restaurant cooking — and finding both fulfillment and criticism.By Elyse Inamine | N… Read More

Three carbon monoxide deaths at a resort in the Bahamas called attention to the dangers of the odorless gas. In the U.S., where it often takes multiple poisonings for hotels to install alarm… Read More

Punishing heat has owners closing early, canceling outdoor dining and wondering about their future in a region where air-conditioning is not the norm.By Victoria Petersen | NYTimes | NYT &gt&hell…Read More

Fresh summer tomatoes lend themselves beautifully to some exceptional no-cook and low-cook meals.By Emily Weinstein | NYTimes | NYT > Food | Disclosure Read More

After a morning swim, Nozomu Abe starts menu planning and negotiating with his fish broker.By Kaya Laterman | NYTimes | NYT > Food | Disclosure Read More

And recipes for when peach season runs into tomato season.By Tejal Rao | NYTimes | NYT > Food | Disclosure Read More

Many people are convinced that they do not like the wines. Are they simply a niche interest, or is their obvious appeal yet to be widely understood?By Eric Asimov | NYTimes | NYT > Food |… Read More

The proper serving temperature is nuanced, depending on the style of the wine, the vintage, the weather and your own personal taste.By Eric Asimov | NYTimes | NYT > Food | Disclosure Read More

Plus: eye-catching ceramic tiles, swimwear patterned after paintings and more recommendations from T Magazine.By | NYTimes | NYT > Food | Disclosure Read More

Public spaces, provocative exhibitions, new restaurants and unexpected neighborhoods offer visitors a deeper look into Czech culture.BY EVAN RAIL | NYTimes Travel | Disclosure Read More

Public spaces, provocative exhibitions, new restaurants and unexpected neighborhoods offer visitors a deeper look into Czech culture.By Evan Rail | NYTimes | NYT > Food | Disclosure Read More

For the first time in 50 years, a weekend train route is taking passengers directly from New York to the Berkshires. The Berkshire Flyer will run through Labor Day. Good luck getting a seat… Read More

A cooling chicken salad if it’s hot, poached fish if it’s cold, and pressure-cooker pork belly no matter the weather.By Sam Sifton | NYTimes | NYT > Food | Disclosure Read More

This recipe for bright and summery citrus-chile fish is just a starting point for your own brilliant creation.By Ligaya Mishan | NYTimes | NYT > Food | Disclosure Read More

No longer just for the flying elite, these havens from chaos are easier to get into now, with the crowds to prove it.BY ELAINE GLUSAC | NYTimes Travel | Disclosure Read More

Inflation and its rising fuel prices have pushed some ice cream truck owners to the brink.By Christina Morales | NYTimes | NYT > Food | Disclosure Read More

The author of best-selling rom-com novels, including this summer’s “Book Lovers,” likes to take her characters out of their comfort zones, and saw much of America from her… Read More

Lautus De-Alcoholised Wine, a new import for the United States, offers nonalcoholic sauvignon blanc and a red blend.By Florence Fabricant | NYTimes | NYT > Food | Disclosure Read More

The New York spice boutique’s newsletter includes recipes to cook with their products.By Florence Fabricant | NYTimes | NYT > Food | Disclosure Read More

Nine Orchard is a boutique destination for a neighborhood that isn’t sure it’s a neighborhood.By Marisa Meltzer | NYTimes | NYT > Food | Disclosure Read More

Nine Orchard is a boutique destination for a neighborhood that isn’t sure it’s a neighborhood.By Marisa Meltzer | NYTimes | NYT > Food | Disclosure Read More

In this southernmost region of the country’s boot, the Ionian Sea is to the west, the Adriatic to the east, and the countryside is filled with stone walls and twisted olive trees, fiel… Read More

Chiles and a sweetened soy-vinegar sauce define the dish, but you can make it a million ways at home.By Genevieve Ko | NYTimes | NYT > Food | Disclosure Read More

With the right recipes and a few expert tips, a picnic in the sand can be a stress-free treat.By Naz Deravian | NYTimes | NYT > Food | Disclosure Read More

Because it’s just too hot to cook.By Emily Weinstein | NYTimes | NYT > Food | Disclosure Read More

Can you bring safety pins in your carry-on? What about a pool cue? Or how about a snow globe? The answers to those questions, in order, are yes, no and it’s complicated.BY KASIA PILAT… Read More

From the Mission to Russian Hill and the Outer Sunset, the city's neighborhoods are alive with packed restaurants and bars, and many are home to new parks and the return of in-person events… Read More

Plus: a luxury home rental in Provence, reef-safe sunscreens and more recommendations from T Magazine.By | NYTimes | NYT > Food | Disclosure Read More

We have scores of recipes to help you avoid the stove.By Sam Sifton | NYTimes | NYT > Food | Disclosure Read More

In the lead-up to Juneteenth, Amber Mayfield hosted an outdoor potluck for friends and fellow foodies.By Korsha Wilson | NYTimes | NYT > Food | Disclosure Read More

20-national-parks-HPUnknown Author | NYTimes Travel | Disclosure Read More

A surprising online discovery leads to an unlikely friendship and a heartfelt cake recipe.By Eric Kim | NYTimes | NYT > Food | Disclosure Read More

As park visitation rises, serenity in nature can be elusive. But even the most popular U.S. national parks have overlooked treasures and entrances that aren’t clogged with traffic.BY C… Read More

Álvaro Garrido, chef of the Michelin-starred Mina restaurant and a Bilbao native, shares five favorite restaurants that have weathered the pandemic in Spain’s northern autonomou… Read More

A photographer traveled across America on one of Amtrak’s long-distance train routes. Here’s what she saw.BY MARTA GIACCONE | NYTimes Travel | Disclosure Read More

If you’re urgently in need of a new or updated passport, brace yourself: Options have narrowed — and it’s likely going to cost you.BY DEBRA KAMIN | NYTimes Travel | Disclos… Read More

Using vibrant vegetables and fruits at peak freshness is a great way to eat well — and inexpensively — throughout the season.By | NYTimes Food | Disclosure Read More

Chicken meatballs, tofu salad and more budget-friendly recipes.By Emily Weinstein | NYTimes | NYT > Food | Disclosure Read More

Grilled and raw vegetables shine when they soak in deliciously seasoned oils and vinegars.By Tejal Rao | NYTimes | NYT > Food | Disclosure Read More

Plus: a clothing store with a Greek cafe, furniture fashioned from branches and more recommendations from T Magazine.By | NYTimes | NYT > Food | Disclosure Read More

It’s the city’s traditional high season and it is celebrating with newly opened hotels and restaurants and a revived live-performance scene.By Michael Kaminer | NYTimes | NYT &gt&hell…Read More

It’s the city’s traditional high season and it is celebrating with newly opened hotels and restaurants and a revived live-performance scene.BY MICHAEL KAMINER | NYTimes Travel |… Read More

The cucumber’s fresh crunch has gone, but in its place is something more substantial to deliver a smoky, savory flavor.By Yotam Ottolenghi | NYTimes | NYT > Food | Disclosure Read More

The canned fish are having a moment in the food world. A tour of a canning factory in Porto gives an up-close view of a century-old business.BY LILY PUCKETT | NYTimes Travel | Disclosure Read More

An hourlong drive from Manhattan offers a seaside idyll for rockers, diners, surfers, art patrons and fans of just relaxing on the beach. Here’s how to make the most of a weekend there… Read More

Emails sent to dozens of restaurants, including those with Michelin stars, threaten a barrage of one-star reviews unless owners pay.By Christina Morales | NYTimes | NYT > Food | Disclosur… Read More

The Antico Setificio Fiorentino, which relies on looms from the 18th and 19th centuries, has been producing precious textiles since 1786.BY SUSAN WRIGHT | NYTimes Travel | Disclosure Read More

Many upscale restaurants that catered to the nation’s downtown office crowd are canceling the meal, as remote work persists and business deals are sealed online.By Brett Anderson | NYT… Read More