Food & Drink is a special issue devoted entirely to holiday entertaining, and inside its pages you’ll learn how to stock your pantry like a pro, what Robert De Niro and Drew Nieporent served at Tribeca Grill’s 25th-anniversary party (with recipes), and how to make a boozy slushy without a slushy machine.
For the cover image, photography director Jody Quon and staff photographer Bobby Doherty thought the yellow of an egg yolk would pop beautifully and nestle right into an oyster shell. A quail egg proved to be the ideal size. Culinary editor Gillian Duffy was then tasked with reverse-engineering a recipe for the dish on the cover. “At first I thought, Oh my God, what the hell am I going to do?” says Duffy, who has worked at New York since 1980 and been responsible for entertaining issues since 1988. “But then I remembered that eggs and truffles are a natural combination — in Italy they have fried eggs with grated white truffles when they’re in season — and the recipe took shape from there.” You can find the recipe on the issue’s table-of-contents page.