Chilled Dinners for Crazy-Hot Days

The dish I keep on repeat all summer long is something I’ve come to call the Super Caprese. It’s just a caprese salad, that ultra-Italian combination of fresh tomatoes, mozzarella, basil, salt and olive oil, but made deluxe and regarded as a complete meal, with olives and capers added, maybe prosciutto and salami, and a…

How a Babka Baron Spends His Sundays

When Russ & Daughters, the renowned 107-year-old food counter business, opened an 18,000 square-foot shipping facility and factory in the Brooklyn Navy Yard three years ago, Josh Russ Tupper, one of the owners, was nervous. “Should we do this? Is this too big? Is it too fast? Is it too much money?” he recalled of…

Times Newsletters Director Announces Changes

Times Insider explains who we are and what we do, and delivers behind-the-scenes insights into how our journalism comes together. Newsletters have a history even longer than newspapers, and email is several decades older than the web. Despite this lengthy pedigree, email newsletters are having a very buzzy moment — and here at The New…