New York is interrupting its regular programming to bring you a special issue devoted to a single topic: fun, of the gastronomic variety.
On the Cover:
Photograph by Bobby Doherty. Food styling by Jamie Kimm. Cook the cover: Place the emptied oyster shell on a bed of salt, add 1/4 tsp. oyster juice, slide in a quail-egg yolk, drizzle with a little white-truffle oil, and bake in a 350-degree oven for 8 to 10 minutes. Season with sea salt and pepper, and top with a shaving of white truffle. —G.D.
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