At the end of the year that Julie Powell spent cooking every recipe (more or less) from Julia Child’s “Mastering the Art of French Cooking,” she came to mayonnaise collée. It is a hand-whisked mayonnaise thickened with gelatin — a kind of stiff, salty garnish that was piped decoratively over aspics and the like in…
LONDON — Hating or loving the coconut-and-chocolate Bounty bar, perhaps Britain’s most controversial confection, is the kind of topic that can cleave a nation in two in a much less harmful way than nations are usually cleaved in two. Recognizing Bounty’s less-than-stellar reputation, and perhaps trying to profit from people talking about it, Mars Wrigley…
Combine Parisian pragmatism with a Londoner’s “cool” factor and you’ll get Camille Charrière (a.k.a. Camille Over the Rainbow, a.k.a. Tasmania—more to come on that later). Once a fashion outsider working in finance, Charrière broke into the world of style and celebrities the old-fashioned way, or shall we say the new old-fashioned way: by starting a…
After reading Yewande Komolafe’s most recent column — the diary of a truly perfect fall day with her daughter in Brooklyn — I started daydreaming about getting a pot of maafé going, scenting my kitchen with sizzling garlic and ginger and simmering tomatoes and peanut butter. Yewande makes the comforting Senegalese stew with plantains, squash,…
Light, crisp, bright, yeasty, floral, savory, full-bodied, syrupy, sweet: Sherry’s spectrum of styles is wide and varied, translating to infinite adaptability in the world of cocktails. “Sherry itself is already like a cocktail,” said Chantal Tseng, a bartender and sommelier based in Washington, D.C. “All the elements are there. You have the complexity, you have…
The strengthened dollar sweetened the deal for Callie Colvin, 23, from North Richland Hills, Texas, who in September began a yearlong master’s program in modern history at the London School of Economics. Ms. Colvin said that she applied primarily to U.S. colleges, but that she chose the London university in part because the tuition was…
“The food your grandmother cooked, that everybody cooked — suddenly it’s called something else,” Johari said. “It’s convenient for people to say, ‘It’s all shared.’ Of course it’s shared, but please give recognition where it’s due.” AT DAWN, FROM the Southern Ridges, the city was a set of dominoes against a sky of smoked orange.…
They had fevers, aches, runny noses, the normal stuff of childhood. The kind of illnesses for which a doctor would prescribe cough syrup. But the children’s condition only worsened. They developed persistent diarrhea, then could no longer urinate, as their kidneys failed. The very medicines that were supposed to make them better, simple cough syrups…
Companies selling private Medicare plans to older adults have posed as the Internal Revenue Service and other government agencies, misled customers about the size of their networks and preyed on vulnerable people with dementia and cognitive impairment, according to a new investigation of deceptive marketing practices in the industry released Thursday by the Senate Finance…
Emily Forrest, Zola’s director of communications, wasn’t surprised by the survey results. She thinks that people just feel more comfortable these days doing what feels right for them, regardless of what any (heteronormative and old-fashioned) tradition might have dictated. “I do think there may still be some type of generational difference in the expectations of…