Pita pockets made using Nefise Kansu’s recipe for sheet-pan döner kebabs, which have amassed popularity on TikTok. The Cypriot mother’s method doesn’t require the traditional kebob shop spit holding a round of the marinated lamb or beef to slice from as it cooks. Food styled by Spencer Richards. (Rachel Vanni/The New York Times) By KORSHA WILSON It’s an old tale: A boyfriend visits his girlfriend’s parents’ house for the first time and nerves ensue. But in Michael Wilkes’ cas

Whether because of stereotypes or evolving tastes, these ten wine varieties tend to be dismissed, but they still offer great beauty and are worth exploring. (Nishant Choksi/The New York Times) By ERIC ASIMOV Fashions come and go, it’s said, but style is eternal. It holds true with wine, too. Different wines fade in and out of popularity, but good ones deserve recognition regardless of the trends. I have picked 10 wine genres here that I feel have either been arbitrarily dismi

Braised pork with lemon, olives and tomatoes. This one-pot, make-ahead pork shoulder lets the host relax. Props styled by Sarah Smart. Food styled by Roscoe Betsill. (Kelly Marshall/The New York Times) By MELISSA CLARK “Pork shoulder is so easy, it’s almost like cheating,” my friend Zoe said on a recent winter afternoon. We were discussing possible meaty mains for an upcoming holiday party, looking for something impressive but low-stress and economical enough for a crowd. Fin

Selecting the right bottle to bring to a party is never easy. (Gwen Keraval/The New York Times) By ERIC ASIMOV Every year around now, we test the proposition that it’s better to give than to receive. The challenge is what to give. For those who enjoy wine or other alcoholic beverages, the answer is often a bottle. But not always, and choosing a bottle is not simple. Cost is important, as is the nature of the event, your relationship to the recipient and their interests. Somet

Classic Thanksgiving turkey. Make sure to carve the turkey in the kitchen (and not at the table) to minimize mess. Food styled by Barrett Washburne. (David Malosh/The New York Times) By MELISSA CLARK There are myriad ways to cook a Thanksgiving turkey, and I’ve probably tried them all. I’ve spatchcocked, grilled and splayed. I’ve wet-brined, butter-basted and chile-swabbed. But with each new recipe I try, I grow more convinced that the simpler it is, the better the bird and t

Bryce Gilmore, the chef and owner of Barley Swine in Austin, Texas, on Nov. 23, 2013. Gilmore said earning a Michelin star brought in customers in a way no other accolade had. (Ben Sklar/The New York Times) By MEGHAN MCCARRON Since leading the kitchen as chef de cuisine at Alinea in Chicago in the late 2000s, Dave Beran has had a long history with Michelin, making him an obvious fit for the new Apple TV show “Knife Edge: Chasing Michelin Stars,” which premiered on Oct. 10. In

Ben and Tim Jordan, at their vineyard on the family farm in Fort Defiance in the Shenandoah Valley, Va., May 14, 2025. They are slowly converting the vineyard to hybrid vines in an effort to farm more naturally. (Jennifer Chase/The New York Times) By ERIC ASIMOV Matt Niess is trying to do something different. Unlike almost every other grower and winemaker in California, Niess, the proprietor of North American Press in Sonoma County, is focusing squarely on hybrid grapes, cros

A sweeping view of Rippon Vineyard, on the shore of Lake Wanaka in the Central Otago region of New Zealand, June 17, 2025. Despite its...