My Grandchild’s First Sleepover

Preparing for my granddaughter’s first solo sleepover at my apartment bore a certain resemblance to welcoming a head of state or some other V.I.P. At the supermarket, I laid in provisions: the breakfast cereal she liked, cocoa for hot chocolate on a cold afternoon, ingredients for baking projects. I’d been buying secondhand books and toys…

Large US study confirms COVID-19 complications: lung, kidney and cardiovascular issues

A large study of patients in the United States who contracted coronavirus disease 2019 (COVID-19) confirms many complications of the disease, according to new research in CMAJ (Canadian Medical Association Journal). “Understanding the full range of associated conditions can aid in prognosis, guide treatment decisions and better inform patients as to their actual risks for…

Reserve a Cookie Box From Some Culinary Darlings

This cookie assortment — from Resy, the restaurant reservation platform, and Ovenly, the Brooklyn-based baker — has a dozen cookies made from recipes by chefs like Missy Robbins, Alice Waters, Enrique Olvera, Jeremy Fox and Nina Compton. The selection, available through this month, includes a winter spiced sweet potato cookie, lemon fennel shortbread, chocolate chip…

My, What a Sneaky Little Flour

It’s nothing like spinach in the mashed potatoes. Adding a boost of fiber to home-baked goods, even sugary holiday treats, is easy with a new all-purpose flour. Flourish — made from a strain of white wheat, with a naturally high fiber content, grown by farmers in various locations and processed by Bay State Milling —…

This Cookbook Raises Money for the Ballet

Even the dancers and other staff from the American Ballet Theater have been spending time cooking during the pandemic. The result is a digital cookbook with 65 recipes, including delectables like tarte au citron from Emily Hayes in the corps de ballet, and pirouette pumpkin muffins from Kara Medoff Barnett, the executive director. Among the…

Panettone, Fresh From Italy

Back in 1882, when Olivieri, a bakery in Arzignano, Italy, near Vicenza in the Veneto region, started producing panettone you can be sure that it did not make an apricot and salted caramel flavor. But Nicola Olivieri, a sixth-generation baker in the baking family, is doing just that, along with other flavors, for his luxurious…