By Melissa Clark Recipe naming conventions come and go. For the baroque excess of every Beany Leeky Greens with Greeky Rampy Beans, there’s a minimalist roast chicken or tomato salad to remind us that less is often very much enough. Even techniques have aliases. One cook’s chicken fricassee is another’s braise, and yet another’s chicken stew. But all refer to the same bird browned in a pan and simmered in liquid with vegetables, until the meat is supple and soft, the vegetabl

By Bianca Padró Ocasio Peru’s capital, with dramatic cliffs that separate its high-rises and colonial architecture from the sea, gets overlooked by travelers heading for Cuzco, in the Andes, or surf spots to the north. The pandemic, then political unrest in 2022 and 2023, slowed tourism, but Lima, home to more than 10 million, is giving visitors more reasons to stay. It now holds three places on the World’s 50 Best Restaurants list, as many chefs embrace Indigenous Andean and

By Judy Gordon-Conde and Jennifer Conde-Powers Once again, the Club Cívico de Damas (CCDPR) created a special event, “A Summer of Fantasy,” to highlight its mission based on its 103-year history. The CCDPR tirelessly fosters projects that promote the community’s civic, social, cultural, philanthropic, and educational endeavors. In this case, a Summer of Fantasy held at Fogo de Chao brought approximately 200 impressive ladies and gentlemen together in a fun-filled atmosphere.

By Elaine Glusac When cruising resumed after COVID-era travel restrictions were lifted, cruise lines wanted to fill ships fast. Some, like Windstar Cruises, which operates small ships carrying 148 to 342 passengers, pursued solo travelers with discounts on the penalties singles usually pay to occupy a cabin alone. “To fill a lot of capacity in a short time, who do you go after? Those who don’t have to ask permission or arrange schedules for two,” said Janet Bava, the chief co

By Jennie Erin Smith Every July, tens of thousands of visitors descend on Colombia’s Pacific Coast, crowding the frenzied passenger docks in the seaport of Buenaventura as they wait for speedboats that will whisk them to the small communities lining remote Málaga Bay. They’ve come to see the humpback whales. The whales, numbering in the thousands, are on their own mass mission: migrating from their feeding grounds near Chile to their breeding grounds near Colombia, where they

By Eric Asimov Spain is the most dynamic wine-producing country in the world. Anywhere you look, from Galicia in the northwest to Catalonia in the northeast, Andalusia in the south to Rioja in the north, Spain is full of energetic winemakers drawing inspiration from the country’s traditions and pushing into the future with fresh approaches. I don’t single out Spain to demean other countries. Even as the wine world feels besieged by falling sales, health concerns and the clima

By Emily Anthes Most students at the Biological Sciences Building at Duke University are trying to master the finer points of cellular biology, genetics or evolution. In one classroom, however, students learn altogether different lessons, such as how to sit politely and walk calmly on a leash. These furry pupils are enrolled in Duke Puppy Kindergarten, a research project examining how dogs become who they are. Each semester, a new class of puppies arrives from Canine Companio

By David Farley Hear the word “Rioja” and the first thing that comes to mind is wine — high-quality, fruit-forward red wine. But there’s another side to this small region in northeastern Spain: family-run restaurants in quiet villages atop craggy mountains or surrounded by farmland. You won’t see signs boasting Michelin stars; instead, you’ll find a constellation of flavorful, rustic dishes and extremely affordable and drinkable wine that you can rarely find outside of the re

By Ali Slagle A simple but lavish bath of olive oil and lemon juice is the Italian way of showing off superfresh seafood. The key, according to Marcella Hazan, is that the dish should never see the inside of a refrigerator, which changes the texture of the seafood and the flavor of the olive oil. She calls for shrimp in this recipe, but the formula also works with squid, clams and meaty fish fillets. Recipe from Marcella Hazan Adapted by Julia Moskin Ingredients: 3/4 cup extr

By Judy Gordon-Conde and Jennifer Conde-Powers Make-A-Wish Puerto Rico celebrated its annual Black & White Masquerade Gala at the Royal Sonesta Hotel in Isla Verde. Bohemarie Barnés, Make-A-Wish president & CEO, welcomed beautifully dressed ladies and elegant men in elaborate masks. As part of the exquisite event, a gastronomic experience awaited all attendees, prepared by Myra Hernández and her Royal Sonesta team. Music from Cuenta Regresiva and DJ Curvy was added to the eve