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domain="http://www.nytimes.com/namespaces/keywords/des">Collectors and Collections</category> <category domain="http://www.nytimes.com/namespaces/keywords/des">Memorabilia and Souvenirs</category> <category domain="http://www.nytimes.com/namespaces/keywords/des">Magic and Magicians</category> <category domain="http://www.nytimes.com/namespaces/keywords/des">Occult Sciences</category> <category domain="http://www.nytimes.com/namespaces/keywords/nyt_per">Oursler, Tony</category> <category domain="">tsummertravel2024</category> </item> <item> <title>Love Dessert but Hate Cuteness? 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Last year, several of them appeared at a JW Anderson runway show.</description> <dc:creator>Kurt Soller</dc:creator> <pubDate>Tue, 14 May 2024 12:56:01 +0000</pubDate> <category domain="http://www.nytimes.com/namespaces/keywords/des">Art</category> <category domain="http://www.nytimes.com/namespaces/keywords/nyt_per">Carroll, Patrick (Artist)</category> <category domain="http://www.nytimes.com/namespaces/keywords/des">Writing and Writers</category> <category domain="http://www.nytimes.com/namespaces/keywords/des">Knitting and Knit Goods</category> <category domain="http://www.nytimes.com/namespaces/keywords/des">Content Type: Personal Profile</category> <category domain="">tsummertravel2024</category> </item> <item> <title>How to Decorate a Goth Cake</title> <link>https://www.nytimes.com/video/t-magazine/100000009445903/how-to-decorate-a-goth-cake.html</link> <guid isPermaLink="true">https://www.nytimes.com/video/t-magazine/100000009445903/how-to-decorate-a-goth-cake.html</guid> <atom:link href="https://www.nytimes.com/video/t-magazine/100000009445903/how-to-decorate-a-goth-cake.html" rel="standout"></atom:link> <description>The cake artist Sophia Stolz uses velvet coloring spray, decorative piercings and generous globs of icing.</description> <pubDate>Thu, 16 May 2024 09:04:05 +0000</pubDate> <category domain="http://www.nytimes.com/namespaces/keywords/des">Cakes</category> <category domain="http://www.nytimes.com/namespaces/keywords/des">Bakeries and Baked Products</category> </item> <item> <title>Jewelry Fit for a 1960s It Girl</title> <link>https://www.nytimes.com/2024/05/14/t-magazine/lotus-cabochon-bulgari-necklace.html</link> <guid isPermaLink="true">https://www.nytimes.com/2024/05/14/t-magazine/lotus-cabochon-bulgari-necklace.html</guid> <atom:link href="https://www.nytimes.com/2024/05/14/t-magazine/lotus-cabochon-bulgari-necklace.html" rel="standout"></atom:link> <description>Bulgari’s amethyst-encrusted necklace takes its cue from an archival piece worn by the socialite Lyn Revson.</description> <dc:creator>Lindsay Talbot</dc:creator> <pubDate>Fri, 17 May 2024 04:01:18 +0000</pubDate> <category domain="http://www.nytimes.com/namespaces/keywords/des">Jewels and Jewelry</category> <category domain="http://www.nytimes.com/namespaces/keywords/des">Fashion and Apparel</category> <category domain="http://www.nytimes.com/namespaces/keywords/nyt_org">Bulgari SpA</category> <category domain="">tsummertravel2024</category> </item> <item> <title>Yes, You Love Pasta. But Do You Know the Difference Between Anolini and Pansoti?</title> <link>https://www.nytimes.com/2024/05/13/t-magazine/guide-ravioli-stuffed-pasta.html</link> <guid isPermaLink="true">https://www.nytimes.com/2024/05/13/t-magazine/guide-ravioli-stuffed-pasta.html</guid> <atom:link href="https://www.nytimes.com/2024/05/13/t-magazine/guide-ravioli-stuffed-pasta.html" rel="standout"></atom:link> <description>From the size of a bottle cap to “large like a fist,” seven classic stuffed-pasta shapes that go back generations — and how to make them.</description> <dc:creator>Rachel Roddy</dc:creator> <pubDate>Mon, 13 May 2024 09:02:16 +0000</pubDate> <category domain="http://www.nytimes.com/namespaces/keywords/des">Cooking and Cookbooks</category> <category domain="http://www.nytimes.com/namespaces/keywords/des">Pasta</category> <category domain="http://www.nytimes.com/namespaces/keywords/des">Italian Food (Cuisine)</category> <category domain="">Ravioli</category> <category domain="">tsummertravel2024</category> <media:content height="1403" medium="image" url="https://static01.nyt.com/images/2024/05/13/t-magazine/13tmag-sidebar-slide-TC2X-copy/13tmag-sidebar-slide-TC2X-copy-mediumSquareAt3X.jpg" width="1404"></media:content> <media:credit>Clockwise from top left: via I piaceri della Maremma; Alamy; courtesy of Emilia Food Love; via Ersa.fvg.it; Alamy; Shutterstock (2)</media:credit> </item> <item> <title>How to Make Stuffed Pasta at Home</title> <link>https://www.nytimes.com/video/t-magazine/100000009445924/how-to-make-stuffed-pasta-at-home.html</link> <guid isPermaLink="true">https://www.nytimes.com/video/t-magazine/100000009445924/how-to-make-stuffed-pasta-at-home.html</guid> <atom:link href="https://www.nytimes.com/video/t-magazine/100000009445924/how-to-make-stuffed-pasta-at-home.html" rel="standout"></atom:link> <description>The chef Stefano Secchi demonstrates how to make pansoti, a belly-shaped pasta from the Liguria region of Italy.</description> <pubDate>Mon, 13 May 2024 09:02:05 +0000</pubDate> <category domain="http://www.nytimes.com/namespaces/keywords/des">Pasta</category> <category domain="http://www.nytimes.com/namespaces/keywords/des">Cooking and Cookbooks</category> <category domain="http://www.nytimes.com/namespaces/keywords/des">Italian Food (Cuisine)</category> <category domain="http://www.nytimes.com/namespaces/keywords/nyt_per">Secchi, Stefano</category> </item> <item> <title>An Issue All About Pasta and What It Means to Eat It</title> <link>https://www.nytimes.com/2024/05/13/t-magazine/italy-cuisine-pasta.html</link> <guid isPermaLink="true">https://www.nytimes.com/2024/05/13/t-magazine/italy-cuisine-pasta.html</guid> <atom:link href="https://www.nytimes.com/2024/05/13/t-magazine/italy-cuisine-pasta.html" rel="standout"></atom:link> <description>The dish, in all its many forms, has become synonymous with Italy’s culture.</description> <dc:creator>Hanya Yanagihara</dc:creator> <pubDate>Mon, 13 May 2024 09:02:00 +0000</pubDate> <category domain="http://www.nytimes.com/namespaces/keywords/des">Cooking and Cookbooks</category> <category domain="http://www.nytimes.com/namespaces/keywords/des">Italian Food (Cuisine)</category> <category domain="http://www.nytimes.com/namespaces/keywords/des">Pasta</category> <category domain="">tsummertravel2024</category> </item> <item> <title>How the ‘Evil’ Tomato Came to Define Italy’s Cuisine</title> <link>https://www.nytimes.com/2024/05/13/t-magazine/tomato-naples-italy-pasta-al-pomodoro.html</link> <guid isPermaLink="true">https://www.nytimes.com/2024/05/13/t-magazine/tomato-naples-italy-pasta-al-pomodoro.html</guid> <atom:link href="https://www.nytimes.com/2024/05/13/t-magazine/tomato-naples-italy-pasta-al-pomodoro.html" rel="standout"></atom:link> <description>When tomatoes first arrived in Europe 500 years ago, they were considered dangerous. Then in Naples they gave rise to pasta al pomodoro.</description> <dc:creator>Ligaya Mishan and Anthony Cotsifas</dc:creator> <pubDate>Mon, 13 May 2024 14:26:09 +0000</pubDate> <category domain="http://www.nytimes.com/namespaces/keywords/des">Cooking and Cookbooks</category> <category domain="http://www.nytimes.com/namespaces/keywords/des">Sauces</category> <category domain="http://www.nytimes.com/namespaces/keywords/des">Tomatoes</category> <category domain="http://www.nytimes.com/namespaces/keywords/des">Pasta</category> <category domain="http://www.nytimes.com/namespaces/keywords/nyt_geo">Naples (Italy)</category> <category domain="http://www.nytimes.com/namespaces/keywords/des">Italian Food (Cuisine)</category> <category domain="http://www.nytimes.com/namespaces/keywords/des">internal-truncator</category> <category domain="">tsummertravel2024</category> </item> <item> <title>Is Agnolotti del Plin Italy’s Most Prized Stuffed Pasta?</title> <link>https://www.nytimes.com/2024/05/13/t-magazine/stuffed-pasta-piedmont-italy-agnolotti-del-plin.html</link> <guid isPermaLink="true">https://www.nytimes.com/2024/05/13/t-magazine/stuffed-pasta-piedmont-italy-agnolotti-del-plin.html</guid> <atom:link href="https://www.nytimes.com/2024/05/13/t-magazine/stuffed-pasta-piedmont-italy-agnolotti-del-plin.html" rel="standout"></atom:link> <description>Each region could well argue for its own, but one may have the strongest case.</description> <dc:creator>Dawn Davis and Sharon Radisch</dc:creator> <pubDate>Mon, 13 May 2024 09:01:42 +0000</pubDate> <category domain="http://www.nytimes.com/namespaces/keywords/des">Cooking and Cookbooks</category> <category domain="http://www.nytimes.com/namespaces/keywords/des">Recipes</category> <category domain="http://www.nytimes.com/namespaces/keywords/des">Pasta</category> <category domain="http://www.nytimes.com/namespaces/keywords/nyt_geo">Piedmont (Italy)</category> <category domain="http://www.nytimes.com/namespaces/keywords/des">Italian Food (Cuisine)</category> <category domain="">Ravioli</category> <category domain="">tsummertravel2024</category> <category domain="http://www.nytimes.com/namespaces/keywords/des">internal-truncator</category> </item> </channel></rss>If you would like to create a banner that links to this page (i.e. this validation result), do the following:
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