Ted Lemon checks barrels in the cellar at Littorai, his pioneering Sonoma Coast winery, in Sebastopol, Calif. on June 13, 2025. For more than 30 years, Littorai has pioneered the exploration of terroirs on the Sonoma Coast and in Mendocino, and has influenced countless producers. (Rachel Bujalski/The New York Times) By Eric Asimov It’s rare to think of American wine in terms of a pantheon. American consumers have always been drawn more to what’s flashy and new rather than to

Myrna Pérez, development and membership director, MAPR; Judy Gordon Conde: Jenniffer González Colón, governor of Puerto Rico; and Dr. José Yovin Vargas By Judy Gordon-Conde and Jennifer Conde-Powers The Museo de Arte de Puerto Rico (MAPR) recently celebrated its 25th Anniversary with an unforgettable gala, themed “In Full Color,” inspired by 25 works of art from the museum’s permanent collection at the Sheraton Puerto Rico Resort & Casino. The fabulously dressed ladies wore f

Miso chocolate chip cookies. This recipe for homemade chocolate chip cookies doesn’t require butter, flour or leaveners, and it can be ready in less than a half hour. Food styled by Samantha Seneviratne. (Kelly Marshall/The New York Times) By Melissa Clark It’s a matter of great debate among chocolate chip cookie lovers: Chewy and gooey? Cakelike and tender? Crisp and crunchy? (Or maybe you’re one of those people who likes to eat just the dough? We see you.) “THEEESE!! Gluten

Visitors on a beach on Shoal Bay in Anguilla, June 9, 2025. Ferries departing the dual-nation island of St. Maarten and St. Martin offer easy sailing to surrounding destinations at bargain prices. (Hiroko Masuike/The New York Times) By Elaine Glusac Monday was designer window-shopping on St. Barts. Tuesday, hiking rugged Saba. Wednesday, the endless summer beaches of Anguilla. All without the crowds from massive cruise ships or the expense of privately chartered sailboats. So

Smashed cucumber, avocado and shrimp salad. Food Stylist: Rebecca Jurkevich. (Johnny Miller/The New York Times) By Ali Slagle What’s a good side for barbecue ribs? Hot dogs? Cajun shrimp boil? Bulgogi? Tonkatsu? Tandoori chicken? The answer — for these or any summer main — is a cucumber sala That’s because cucumbers are a cooling counterpart for hot food and hot weather. Their juicy crunch cuts through char, spice and richness, and mixing them into a salad doesn’t take much t

Before 9 a.m., a line of people, most, if not all, of them locals, forms outside B’s Barbecue in Greenville, N.C., on June 12, 2025. The restaurant is one of the increasingly rare, old-school establishments that still cook barbecue the way it’s been made here for centuries: whole hogs, smoked low and slow over wood, served in a peppery, vinegar-based sauce. (Lauren Vied Allen/The New York Times) By Ingrid K. Williams On the outskirts of Greenville, North Carolina, thick smoke

S’mores crispy treats. This Ali Slagle recipe is a mash-up of two marshmallow-forward desserts: Rice Krispie treats and s’mores. Food Stylist: Barrett Washburne. (Mark Weinberg/The New York Times) By Sharon Attia S’mores are the dessert equivalent of fireflies and sleeping bags. There’s something so nostalgic (and messy!) about the combination of toasted marshmallows, melted chocolate, graham crackers. It’s the ooey-gooey holy trinity of summertime flavors, a sweet memory you

Shoes at a TSA checkpoint at John F. Kennedy International Airport in New York, Aug. 19, 2021. For the first time in nearly 20 years, the Transportation Security Administration is letting people keep their shoes on. (Tony Cenicola/The New York Times) By Christine Chung For the last several days, travelers at airports like LaGuardia and Hartsfield-Jackson Atlanta International have been reporting a big surprise at airport security checkpoints: They’ve been allowed to keep thei

A bag of insect-based treats for cats. Insect-based foods may be a good choice for pets with sensitivities or allergies to other common proteins. (Sonny Figueroa/The New York Times) By Emily Anthes In an ideal world, Watson would have approached the treats cautiously, with a careful sniff and tentative lick. But, being a dog — with a voracious appetite and no discernible appreciation for narrative tension — he devoured them immediately. He didn’t know, or care, that they were

Delays and cancellations are an inevitable reality for air travelers, whether they’re caused by staffing shortages, weather events or other unusual disruptions. (Weston Wei/The New York Times) By Nia Decaille Delays and cancellations are an inevitable reality for air travelers, whether they’re caused by staffing shortages, weather events or other unusual disruptions. You can do everything right — triple-check your travel insurance, bring your Real ID and expedite your passage