Good morning. Andrea Nguyen has a lovely story in The Times this week about family celebrations of Tet, the Vietnamese holiday observed on the Lunar New Year, which this year falls on Feb. 12.
“When Vietnamese people celebrate Tet,” Andrea writes, “they describe it as ‘an Tet,’ an expression that translates to ‘eating the New Year.’ ” So naturally there are recipes to accompany her words. You’re meant to relax on the holiday, so make the dishes ahead to the extent that you can: thit heo kho trung (above), southern-style pork shoulder and eggs in coconut caramel sauce; suon kho, northern-style pork ribs in caramel sauce; dua gia, pickled bean sprouts with carrots and scallions; dua hanh, pickled shallots; and keo lac vung, crunchy peanut-sesame candy.
Would you consider creamy vegan polenta with mushrooms and kale at some point? Nutritional yeast gives it a fine umami pop. No? Try these jerk chicken meatballs with a barbecue-pineapple glaze instead.
Now, it’s nothing to do with nutmeg or granola, but if you missed Michael Paulson’s amazing oral history of the pandemic’s effect on the Broadway smash “Moulin Rouge,” please catch up with it now. It’s super.
A lot of us think of Nathan Myhrvold as a food innovator, the puckish genius behind the science of “Modernist Cuisine.” But he’s also a superb photographer who has just released the highest resolution photographs ever taken of snowflakes, in Smithsonian Magazine. They’re beautiful.
The political reporter and ace home cook Adam Nagourney sent along this amazing clip from May 1967 he found way down a C-SPAN rabbit hole, of Gov. Ronald Reagan and Senator Robert F. Kennedy responding to student questions about the Vietnam War. Bill Bradley is one of the students!
The photographer Corky Lee died last week at 73. In The New Yorker, Hua Hsu reflected on how his work helped generations of Asian-Americans see themselves.
Finally, do lose yourself in this “Close Read” by Jason Farago, examining the collage work of the Spanish artist Juan Gris. It’s spellbinding, and you’ll learn a lot. I’ll be back on Friday.