The T List: Our Favorite Food Stories of 2021

In this special edition, scorched rice, messy cakes, fluffy challah — and more.

View in browser|nytimes.com Continue reading the main story December 29, 2021 Twenty twenty-one was the year we cautiously returned to dining at our favorite restaurants and hosting loved ones at our own tables. For those not still recovering from numerous failed focaccia attempts, it was also a chance to try new recipes — we're fond of Roxane Gay's take on a basil-y chicken Milanese, and Batsheva Hay's indulgently eggy challah, both of which are highlighted below. That's because this week, we're using the T List to look back on our most mouthwatering food stories published in T this year, including those on the bakers creating gloriously disheveled cakes, the specialty food shop where New Yorkers stock up on spices and the rich, crispy gold mine that can be found at the bottom of a pot of rice. Did we miss one of your favorites? Let us know at tlist@nytimes.com, and catch up on more food stories at tmagazine.com. Sign up here to find us in your inbox every Wednesday. Photograph by Anthony Cotsifas. Food styling by Young Gun Lee. Set design by Suzy Kim The Thrilling Dare of Scorched Rice When browned on the bottom of the pot by a skilled cook, the grain is transformed into a complex delicacy, one prized by food cultures around the world. By Ligaya Mishan and Anthony Cotsifas Continue reading the main story ADVERTISEMENT Scott J. Ross Cooking Class One of Roxane Gay's Go-To Recipes A slight spin on Melissa Clark's chicken Milanese has become a mainstay in the author's kitchen. By Iman Stevenson Photograph by Jennifer Livingston. Styled by Haidee Findlay-Levin The Latest Trend in Baking? Making a Mess A new generation of confectioners is eschewing the primness and precision of traditional cakes and creating confections as delightful as they are subversive. By Alicia Kennedy, Jennifer Livingston and Haidee Findlay-Levin Photograph by Esther Choi. Food styling by Young Gun Lee. Prop styling by Leilin Lopez-Toledo Food Matters The Ethereal Taste of Flowers Attempting to describe the appeal of floral flavors raises a challenging question: What is the relation between taste and smell? By Ligaya Mishan and Esther Choi Kevin Serna The Benefits of Ordering Dinner From Instagram As restaurants struggled last year, many chefs survived by selling food directly to customers, an age-old practice that is now shaping the future of hospitality. By Korsha Wilson Continue reading the main story ADVERTISEMENT Flora Hanitijo One Good Meal From Cassi Namoda, a Delectable Anchovy Toast Food has long been intertwined with the artist's practice, but a simple open-faced sandwich has been her favorite thing to make at her studio this summer. By Mitchell Kuga Daniel Terna The 212 The New Yorker's Go-To for Spices and So Much More For decades, Kalustyan's has carried those hard-to-find ingredients, and plenty of others that you didn't even know you were looking for. By Reggie Nadelson Aundre Larrow Cooking Class A Fashion Designer's Favorite Challah, for Hanukkah or Whenever Adapted from a recipe by Joan Nathan, Batsheva Hay's preferred iteration of the classic Jewish bread is worth the time commitment. By Nancy Coleman François Halard Where the Rare Citrus Grows For French chefs and perfumers, a government-run grove on Corsica — home to some 900 varieties — has become a place of pilgrimage. By Zoey Poll Continue reading the main story ADVERTISMENT Photo by David Chow. Styled by Haruko Hayakawa The Taste of Summer, Now in Canned Form A new wave of independent beverage brands, some promising health benefits and others a good old-fashioned buzz, are remaking the way we unwind. By Ed Cumming Continue reading the main story Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for The T List from The New York Times. To stop receiving these emails, unsubscribe or manage your email preferences. Subscribe to The TimesGet The New York Times app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018

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