Vanessa Ray has lived in New York City on and off for the past decade, renting or subletting in the theater district, on the far reaches of Upper West Side, in Brooklyn and, more than once, in Lincoln Square. “I had always watched the Macy’s Thanksgiving Day Parade on television, and when I was starting…
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Like many women during the pandemic, Alisa Stephens found working from home to be a series of wearying challenges. Dr. Stephens is a biostatistician at the University of Pennsylvania, and the technical and detail-oriented nature of her work requires long uninterrupted stretches of thought. Finding the time and mental space for that work with two…
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The state of Pennsylvania and the city of Los Angeles are accelerating plans for wider Covid-19 vaccine eligibility this week, as the United States approaches universal eligibility for adults. Most states and U.S. territories have already expanded access to include anyone over 16. Others, including Massachusetts, New Jersey, Oregon and Washington State, have plans in…
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You know who you’re dealing with when Robert Simonson, the author of “3-Ingredient Cocktails” and a New York Times contributor, suggests drinks made with mezcal and tequila. Simplicity reigns. Of the more than 60 cocktail recipes in his new book, “Mezcal and Tequila Cocktails,” most rely on mezcal, a good thing because though several tequila…
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The symposium in ancient Greece was a formal postprandial drinking party for men, during which topics of interest were discussed as tongues were loosened. Plato has famously documented it. In its series, “Archaeology Abridged,” the Archaeological Institute of America is offering a Zoom lecture by Kathleen Lynch, a professor of classics at the University of…
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Major Food Group has introduced three jarred pasta sauces. They’re straightforward renditions of marinara, chunky tomato-basil and spicy arrabbiata, worth keeping in the pantry for an easy dinner. As for preparing Carbone restaurant’s famous spicy rigatoni vodka, some day the sauce line might include it, but not at this time. The jarred sauces offer fine…
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In Japan honoring sakura, cherry blossoms, is perennial in spring. For the occasion, the Japan Society has organized a virtual celebration with a Zoom class about sakura-themed sake cocktails, including Cherry Blossom Fizz, Sakura Highball and Ichigo Cocktail (ichigo means strawberry). Participants will receive the link in advance, with recipes, lists of ingredients and equipment,…
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Made In, the company that sells cookware directly to consumers, has introduced French porcelain baking dishes, manufactured by a company that has been in business for more than 200 years. The generous square, oval and rectangle pieces — available now and designed in collaboration with the chef Nancy Silverton — are white with a choice…
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As a little girl in Phnom Penh in the early 1990s, Rotanak Ros would sell fresh vegetables with her mother. Cambodia was emerging from years of colonial rule, civil war and genocide, and life in its capital city was booming. Her mother, busy at the market, didn’t cook every day. But Ms. Ros fondly remembers…
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A lot of Spanish food sold in the city appears in dainty servings that are called tapas, even when a Spaniard might not recognize them as such. New Yorkified tapas are not what you eat at Ernesto’s, a year-old Lower East Side restaurant where the cooking is under the sway of Basque cuisine. A few…
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