A lingering pandemic may have put a halt to the traditional New York Easter parade, the gaudy cavalcade that, in other years, winds ribbonlike along Fifth Avenue from 49th Street to 57th Street. But little blunted the spirits of visitors gathered outside St. Patrick’s Cathedral in Midtown to celebrate a ritual that is to many…
Add cascatelli — inspired by the Italian word for waterfall, cascata — to your pasta vocabulary and your pantry. This new pasta shape was invented after three years of research and development by Dan Pashman, the host of the podcast The Sporkful, with the expertise of Sfoglini, a pasta company based in West Coxsackie, N.Y.,…
This is exactly the right moment to dream and thumb the pages of “A Table in Paris,” the artist John Donohue’s sketched love letter to that city’s restaurants. It echoes his work for his book “All the Restaurants In New York.” The new book is armed with a raft of Francophile contributors, including Michael Ruhlman,…
Norway put farmed Atlantic salmon (salmo salar) on the map about 50 years ago. Today Atlantic salmon is raised around the globe. The company Atlantic Sapphire even has them swimming in Florida. Two Norwegians, Johan Andreassen and his cousin Bjorn-Vegard Lovik, joined with a Danish aquaculture expert, Thue Holm, to create the company in 2010,…
The Conscious Collection, an auction to raise money for restaurants and bars in need, will be held by Zachys on Friday. It includes more than 100 lots of exceptional wines, spirits and over-the-top experiences like dinner for eight at Château Margaux, another with Christian Moueix at Dominus, three bottles of 2016 Screaming Eagle, and truffle…
Melissa Funk Weller, a baker whose résumé includes Per Se, Bouchon Bakery, High Street on Hudson, Roberta’s and, most notably, Sadelle’s, where she made bagels, is starting a brand of her own: Funk Foods Bakery. She doesn’t have a location yet; for now she’s baking in a restaurant kitchen in Williamsburg, Brooklyn. Starting Thursday she…
“It doesn’t mean I haven’t felt a lot of body hatred in lockdown,” she said. She is not a fan of some current terminology, of words like “plus” or “curve” or “body positive.” “The thing that’s complicated about the body positive movement,” she said, “is it can be for the privileged few who have a…
Here’s how to cook the asparagus that’s coming into market. And how to make ingredient substitutions, too. Thousands more recipes and tips for how to make them are waiting for you on NYT Cooking. This newsletter is free, but many of the clicks — and all of the cool features that make the site and…
A new vaccine for Covid-19 that is entering clinical trials in Brazil, Mexico, Thailand and Vietnam could change how the world fights the pandemic. The vaccine, called NVD-HXP-S, is the first in clinical trials to use a new molecular design that is widely expected to create more potent antibodies than the current generation of vaccines.…
While clients including Giorgio Armani, Dolce & Gabbana, and Bottega Veneta have commissioned new embroideries, her staff is working reduced hours, with perhaps 15 out of its 20 employees in the atelier on any given day. “New things are coming and old things are letting us wait too much, so we are waiting to see…