Optimism abounds this time of year, the temporal fresh start a necessary reminder of our own potential for improvement, for clarity, for fulfillment. Last week, I encouraged readers to share their resolutions for the new year. I was moved by their buoyancy, particularly this note, from Suzanne: “I’m still forming my dreams and goals for…
Tanya Sichynsky — a senior staff editor you might know from The Veggie — has written a friendly “start here” guide for common cooking resolutions. It’s worth a read, especially for this encouraging suggestion: “Try to become just a little bit better at something, rather than change your habits wholesale.” If one of your resolutions…
When I wake up, I wash my face with Relevant Complete Cleansing Serum, which is part of the skin-care line I founded in 2022. I love it because it’s hydrating and doesn’t strip your skin. Three times a week I exfoliate with The Things We Do Gly Glow Scrub. I follow up with the Relevant…
If there’s one thing I’ve learned from years of New Year’s resolutions, it’s that it’s a whole lot easier to do something than to avoid something. Since I instinctively chafe at limits, I treat my heart like a toddler, highlighting the “yes” rather than the “no.” The idea of giving up steak, manhattans or Instagram…
Now that the holidays are winding down and our regular workweek is revving back up again, the stakes for dinners at our house have risen even higher. Dinner is one thing we can reliably look forward to every day, so it ought to be delicious. But that’s not always easy. We’re talking about January after…
How is your relationship with food these days? For many of us, the honest answer is “it’s complicated.” Perhaps you stress-eat more than you’d care to admit or are always on the latest diet. Maybe you just spend too much mental energy on food and have a nagging sense that it’s supposed to be, well,…
Within a day, he and fellow chefs were working out of a hub in a culinary-school kitchen and a converted food hall at the University of Hawaii Maui College as part of relief efforts by nonprofit organizations, including the Common Ground Collective and Chef Hui (hui is “group” in Hawaiian). Farmers offered their crops; ranchers…
When I read about the opening of Port Sa’id on Hudson Street, I saw the words “D.J.” and “4,000 square feet” and braced for the worst. When a disc jockey plays in a restaurant that size, music enters a three-way race with the food and the conversation, and it almost always crushes them. Restaurant music…
Knee-deep in the improbably pink marsh water of the Camargue, on the southern coast of France, I shoveled fleur de sel crystals onto the shore into shimmering mounds, the same way that the sauniers, traditional salt workers, toiling around me on a hot July morning have been doing in that region since Roman times. Eric…
Headliner Frenchette Bakery at the Whitney Museum The airy space just to the right of the entrance to the Whitney Museum in the meatpacking district, which had been Danny Meyer’s Untitled, has been the purview of Riad Nasr and Lee Hanson, who own Frenchette restaurant and the Frenchette Bakery in TriBeCa, since November. Framed by…