Should I get a fourth shot now, or wait for an Omicron-specific booster?
After Britain authorized a bivalent vaccine to target Omicron, some are wondering whether they should hold out for a similar shot in the U.S.
Jean-Georges Vongerichten Polishes Up the Tin Building
The prolific restaurateur Jean-Georges Vongerichten has reached a new pinnacle with this dazzling food hall in the Tin Building. With the Howard Hughes organization and the design team at Roman and Williams, Mr. Vongerichten, 65, has added polish to this once decrepit building in the former Fulton Fish Market area. The 53,000-square-foot setting houses market…
A Tomato-Filled Weekend at the New York Botanical Garden
At the height of tomato season the New York Botanical Garden is stepping up to the plate, so to speak. It has scheduled a weekend of hands-on tomato activities. Planting and tending on-site, potting basil to take home, making bruschetta, sampling heirloom tomatoes, learning the history of tomatoes and decorating aprons are some of what’s…
Why Does My Stomach Hurt? It’s Not Because I Eat at Restaurants for a Living
I’ve never known what it means to have normal digestion. That’s especially hard when your profession centers on eating. As a food reporter, I usually dine out a few times a week. Since I’ve taken to the road in recent months to scout restaurants around the country for The Times’s fall list of favorites, back-to-back…
‘To Fall in Love, Drink This’ Is a Whirlwind of Life and Wine
Reading the wine writer Alice Feiring’s new book of autobiographical essays, “To Fall in Love, Drink This,” is to discover her uncommon palate. She guides you through the Jura in France and Moravia in the Czech Republic; shows a preference for Northern Rhônes like Crozes-Hermitage over Châteauneuf-du-Pape, the “fanciest” Rhône in the south; and can…
A Mexican Powerhouse for Salsas, Pesto and, Yes, Guac
Jorge Gaviria’s mission is to take Mexican cooking back to the basics. His online market, Masienda, sells the calcium hydroxide needed for nixtamalization, comals for cooking tortillas, and, now, it has a supply of molcajetes handmade in Puebla for grinding corn. These mortar-and-pestles, as handsome as Olmec sculptures, are made of natural basalt lava rock…
A ‘Little Banchan Shop’ for Long Island City
During recent trips back to his native South Korea, Hooni Kim, the chef and owner of Danji and Hanjan (a pandemic casualty), noted that there was a banchan shop in practically every neighborhood. But not back home. “Every New York neighborhood deserves a banchan shop,” he said. The shelves of this new store are lined…
Choose Your Own Literary Adventure
The title on the glittery gold graph reads: “I wanna be destroyed, fictionally.” Pink bars stretch up the page, evaluating the “level of sad” for each book listed. Toni Morrison’s “Beloved” ranks the highest. The colorful recommendation chart, one of many that have rippled through the Twitter and Instagram feeds of book lovers, came from…
Restaurant Review: Kafana Serves Serbian Food in the East Village
For the first few years after the Serbian restaurant Kafana arrived on Avenue C, in 2008, it served two overlapping constituencies. The first, of course, was made up of Serbs. Like Kafana’s owner, Vladimir Ocokoljic, many of them had been raised in Yugoslavia before it broke up and blew apart. Dimly lighted and steeped in…
‘Deadstock’ Fabric Finds a Second Life
This article is part of a series examining Responsible Fashion, and innovative efforts to address issues facing the fashion industry. As Givenchy’s fabric buyer, Romain Brabo often visited the French couture house’s fabric warehouses, seeing bolts of leftover silk, lace, tulle, cashmere, wool and more piled up, all forgotten. The most exquisite were from past…