From the most delicious pasta meals in Italy to a luxurious baked potato recipe.
Welcome to the T List, a newsletter from the editors of T Magazine. This week, we're looking back at our top food stories from the year. Sign up here to find us in your inbox every Wednesday, along with monthly travel and beauty guides, and the latest stories from our print issues. And you can always reach us at tmagazine@nytimes.com. |  | | Enea Arienti |
T 25 The 25 Essential Pasta Dishes to Eat in ItalyTwo chefs, one cookbook author, a culinary historian and a food writer made a list of the country's most delicious meals, from carbonara in Rome to ravioli in Campania. By Deborah Dunn, Vicky Bennison, Marianna Cerini, Robyn Eckhardt, Laurel Evans, Kristina Gill, Andrew Sean Greer, Lee Marshall, Elizabeth Minchilli, Marina O'Loughlin, Katie Parla, Rachel Roddy, Eric Sylvers, Laura May Todd and Enea Arienti |
|  | | Photograph by Mari Maeda and Yuji Oboshi. Set design by Victoria Petro-Conroy |
food matters Why So Many Chefs Don't Want Restaurants AnymoreSome of America's most lauded cooks have stepped away from the lunch-and-dinner grind. By Frank Bruni and Mari Maeda and Yuji Oboshi |
 | | Séan Alonzo Harris |
Entertaining With On an Island in Maine, a Meal Worth Traveling ForA family celebrated the arrival of a special artwork at their home by inviting its maker to stay — and cooking her an oceanside dinner. By Kate Guadagnino |
 | | Courtesy of Art Mama Foundation and Aoyama Meguro. Photograph: Noritoshi Motoda |
What's Wrong With White Bread?After years of sourdough dominance, bakers are going back to basics. By Ella Quittner and Tatsumi Orimoto |
 | | Photograph by Anthony Cotsifas. Set design by Victoria Petro-Conroy |
How a 'Strange,' 'Evil' Fruit Came to Define Italy's CuisineWhen tomatoes first arrived in Europe 500 years ago, they were considered dangerous. Then in Naples they gave rise to pasta al pomodoro. By Ligaya Mishan and Anthony Cotsifas |
|  | | David Chow |
A Simple Baked Potato, With a Luxurious TwistThe French-born chef Yann Nury shares a festive take on a classic American comfort food. By Lauren Joseph |
 | | Photograph by Delali Ayivi. Set design by Leilin Lopez-Toledo |
food matters The New Era of West African Fine DiningAcross the diaspora, chefs are sharing knowledge about long-overlooked cuisines — and creating some of the most exciting dishes you'll find in Europe and America today. By Ligaya Mishan and Delali Ayivi |
 | | Photograph by Esther Choi. Set design by Adrian Ababović |
Making It Why Cakes Can Be a Powerful Form of ProtestA new generation of bakers are reviving an old tradition. By Jenny Comita and Esther Choi |
T 25 The 25 Most Influential Cookbooks From the Last 100 YearsChefs, writers, editors and a bookseller gathered to debate — and decide — which titles have most changed the way we cook and eat. By Jenny Comita, Jessica Battilana, Tanya Bush, Martha Cheng, Jonathan Kauffman, Michael Snyder, Amiel Stanek and Korsha Wilson |
|  | | Sean Donnola |
The Case for Eating Lunch With Your ColleaguesAt workplaces including Ava DuVernay's production office and the fashion designer Joseph Altuzarra's atelier, the staff meal is a way to fuel the creative process. By Michael Snyder and Sean Donnola |
 | | Matilde Viegas |
Entertaining With How a Death Doula Throws a Dinner PartyAt the Baroque guesthouse she runs in Portugal, Rebecca Illing hosted old friends for a meal suffused with nostalgia. By Alice Cavanagh |
 | | Photograph by Sophie Kirk. Set design by Lizzy Gilbert |
Why Breast-Shaped Cakes Are the Confection of the MomentAn age-old Sicilian sweet, inspired by the martyrdom of St. Agatha, is finding favor with modern pastry chefs. By Tanya Bush and Sophie Kirk |
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