The 75-foot-long brontosaurus at the newly reopened Yale Peabody Museum in New Haven, Conn., is the same dinosaur that the natural history museum has had on display since 1931. Yet it looks different. A fresh pose. New front ribs. The head is repositioned at a more inquisitive angle. The museum’s four-year renovation not only refreshed…
Good morning. The birds are back in town, chirping at dawn, flitting to and from the feeders set up out back, firing up the cat at the window. There’s no languorous idyll in bed before breakfast these days; there’s much to be done. Daylight’s burning. Time for spring cleaning. Start with your fridge and your…
My relationship with bananas can best be described by paraphrasing Katy Perry’s 2008 song: We’re hot then we’re cold, we’re yes then we’re no, we’re in then we’re out, we’re up then we’re down. I’ll bring home a Donkey Kong-size haul of them on a Sunday, craving their starchy sweetness. On Monday and Tuesday I’ll…
Good morning. I’m telling you to make your own pasta this weekend and I understand that, for some, the command will lead to rolled eyes, to sighs and protestations. Fresh pasta seems like such a pain. But it isn’t. Melissa Clark’s recipe, which combines flour, eggs, egg yolks and a little olive oil into a…
The air smelled of yeast and cheese and weed, and though what I had in front of me looked like a personal pan pizza from Pizza Hut, it was in fact a more expensive dupe. Some of the original pizza’s flaws had been airbrushed and overwritten, as in a favorite childhood memory. No veins of…
When Russian tanks first rolled into Ukraine more than two years ago, Artem Vradii was sure his business was bound to suffer. “Who would think about coffee in this situation?” thought Mr. Vradii, the co-founder of a Kyiv coffee roastery named Mad Heads. “Nobody would care.” But over the next few days after the invasion…
On a recent afternoon, the kitchen inside a Denny’s in the Jackson Heights neighborhood of Queens was bustling. Employees placed burger patties on a grill and pulled fries out of the vat of hot oil. Some orders were whisked away to customers sitting in booths, while others were boxed and set aside for pickup. The…
In an era of rampant language baby-ification — “delulu” for confidently delusional, “stimmy” for stimulus check, “bb” for baby — one might forget that sando isn’t a cutesy shorthand for the word sandwich. It is, in fact, the Japanese word for sandwich, shortened from sandoitchi, itself one of many “loan words” from English and other…
Late last December, Milan entered an unofficial state of mourning when the beloved Brera-neighborhood restaurant La Latteria — known for its spicy lemon pasta and strict no-reservations policy — closed after 58 years of service. But despite this loss, the city’s food scene has never been more vibrant. The last six months have seen a…
Lemon is as versatile behind the bar as it is in the kitchen. From peel to juice, this sunny citrus can brighten and balance your cocktails. “To put it as simply as possible, lemon is going to make alcohol more drinkable,” said Ei Cullina, the head bartender and assistant general manager at Nobody’s Darling in…