The New York Times

Briefings: Brisket’s Better Brother, Rolex, Chess Cheaters, the A Train and Festbier

The most important excerpt from this week’s Briefings, which we ask that you read if you have time for nothing else: “Perhaps more importantly, did you know that the 18th century Hungarian engineer, Wolfgang von Kempelen, made a phony mechanical chess master to woo Empress Maria Theresa Walburga Amalia Christina of Austria?” But you can’t...

The book before you book

The New York Times, 36 Hours: 125 Weekends in Europe

We hope savvy travelers have finished trekking their way through 150 Weekends in the USA & Canada ($25), because more trips are on the way with The New York Times, 36 Hours: 125 Weekends in Europe ($26). As you’d suspect, this follow-up compiles the same excellent “36 Hour Departure” travel articles as its predecessor —...

Briefings: Patagonia, NBA Analytics, Wine Crime, and Recipes for Spring

This week we’re reporting from Edinburgh, UK, and seeing things through the traveler’s lens (more on Edinburgh in the coming weeks). In that spirit, this week’s picks are all about seeing familiar things from a different perspective. We’ve also got two recipes that celebrate the changing of the seasons, which is exactly what happened this...

Domestic Delights

The New York Times, 36 Hours: 150 Weekends in the USA & Canada

When go-to resources like Travelzoo and Jetsetter are just a click away, it’s tough not to let wanderlust get the better of you and your real world budget. Thankfully, there’s plenty of gems right in our own 9,400,000 sq mi backyard — and the Grey Lady can prove it. Filled with photography and gorgeous illustrations,...

All the Food That's Worthy to Print

The Essential New York Times Cookbook: Classic Recipes for a New Century

Cookbooks may not be the first thing you’re looking to whip out your wallet for, but having few around is certainly something we’d recommend. Especially if you hope to pull off a home-cooked meal at some point to prove your not completely worthless. Luckily, New York Times food columnist Amanda Hesser has put together a...