Can you ask a question that isn’t obvious as heck? Try us at workfriend@nytimes.com. The “Please” Police My co-workers never say “please.” In an effort to be the change I want to see in the world, I say it all the time, but it is never reciprocated. They ask nicely, they favor “could you” over…
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My cousin and I grew up together. She was constantly praised for her good looks; I was not. My parents were more interested in my education. After graduating, I went on to build a solid career, but she still drifts professionally. Over Thanksgiving, I noticed that she got weirdly defensive about Stormy Daniels when the…
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Ariel Winter knew her lines: “Sit. Sit. Sit. Sit. Sit.” But her co-star, a brindled hound mix named Tigger, didn’t budge. It was the Tuesday after Thanksgiving, and Ms. Winter, a dog lover, had come to Animal Haven, a shelter on Centre Street in Lower Manhattan that finds home for abandoned dogs and cats. In…
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In the lead-up to Christmas 2012, while living in Los Angeles, I set my heart on plum pudding. For once, I was going to eat the hot steamed dessert in the winter (admittedly a warm winter), when it made sense, rather than in Australia’s sweltering summer. Australia has adopted plum pudding, like so many things,…
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Makennah Gatica, who is in eighth grade in Lubbock, Tex., knows exactly what she wants for Christmas: record albums, Puma sneakers, posters and slippers, all relating to her love of BTS, the South Korean boy band. To convince her mother to buy some of these items, Makennah, who is 13, created an 85-slide PowerPoint presentation.…
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Image A street food vendor in Bapu Bazar, Jaipur, India.CreditPoras Chaudhary for The New York Times India is one of the most vibrant, colorful, exciting places to visit in the world. The diversity of people, culture and cuisine make it a worthwhile destination for any traveler. Here are nine tips to ensure your next (or…
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The blustery, freezing December weather is bad for many things — my hair, my commute, my morning run. But it’s awfully good for baking a cheesy pasta in a skillet. That’s not to say that I wouldn’t make this cozy, gooey Cheddar-rich casserole in nicer weather. But the colder, darker and gloomier the day, the…
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When Diana Tandia makes jollof rice, she lets it burn a little at the bottom of the pot, just enough so that smoke rises to possess every grain. At Berber Street Food, the tiny restaurant she opened in the West Village in September, the rice arrives stained reddish-orange, with smoke still in its soul. After…
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Times Insider delivers behind-the-scenes insights into how news, features and opinion come together at The New York Times. For a new feature, “Heroin Addiction Explained: How Opioids Hijack the Brain,” which appears today, Times journalists wanted to approach the opioid crisis from an underrepresented perspective: to illustrate, in pictures and words, what each step of…
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You’re in a diner from yesteryear, sliding onto a stool at a long Formica counter. On the back bar are glass pots of brewed coffee perched on hot plates and a bank of heavy-duty waffle irons, ready and waiting. You’ve come expressly for a breakfast waffle, but not just for the waffle. It’s the whole…
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