Where Citrus Is the Star

The colder months feature citrus. This year, Evan Obsatz, an owner of the Butterfield Markets on the Upper East Side, and his produce specialist, John Weintraub, have gathered offbeat varieties of the fruit in the Madison Avenue store. Yuzu, a green- or yellow-skinned fruit with a flavor that’s increasingly popular thanks to Japanese chefs but…

A Domestic Prosciutto From the Ozarks

There’s a new domestic prosciutto from True Story Foods with a personality all its own. It’s a mellow, silky ham, less robust and salty than some, but lovely on a charcuterie board or in a sandwich. Russ Kremer, a Missouri hog farmer and partner based in the foothills of the Ozarks, has established a network…

Come for the Focaccia, Stay for the History

The province of Liguria on the northwest Italian coast has a diverse cuisine that varies greatly from the coast to the inland regions. Along the sea, the necklace of Italian Riviera resorts and the cosmopolitan city of Genoa serve elegant fare like stuffed veal rolls, decorative corzetti pasta, zucchini flowers and specialties also typical of…

The Emotional Toll of Adult Acne

No matter how much we claim to value people’s inner worth over their outward appearance, what we see upon meeting someone for the first time can color our assessment of the person’s value. At least, that’s what many adults with acne fear, prompting them to shun social or professional encounters lest their facial blemishes result…

Thanksgiving, Already?

Good morning. We’re just a month out from Thanksgiving, 30 days from a holiday that last year was deeply strange for a lot of us and that this year promises — what, a return to everything as it was in 2019? Probably not. We’re excited about what’s coming, but nervous, too. We’re managing as best…