The emergence of highly contagious Omicron subvariants this spring in the United States appeared to reduce the protection offered by vaccines against Covid hospitalizations, scientists from the Centers for Disease Control and Prevention reported on Friday. But first and second booster shots helped to shore up people’s defenses, the agency found. The additional shots raised…
Flying can be a high-stress activity now. What if my flight gets canceled? What if the airline loses my luggage? On top of airline dramas, the risk of Covid-19 while traveling still looms uneasily. Recently, a flight attendant named Kristie Koerbel wrote a list of nine tips for surviving travel right now (one of her…
Welcome to T Wanderlust, a new travel newsletter from the editors of T Magazine. Twice a month, we’ll recommend global destinations and hotels worth visiting. Sign up here to find us in your inbox every other Friday, along with our T List newsletter each Wednesday. And you can always reach us at tlist@nytimes.com. DRIVE THREE…
Seven years ago, I was diagnosed with the autoimmune condition lupus, which includes an extraordinary sensitivity to sunlight. A baseball cap won’t suffice and looks silly with my urban professional wardrobe. Fedoras, trilbys and Panamas seem to proclaim the wearer as either an extravagant nonconformist or an anti-feminist reactionary. Is there a middle ground? —…
Americans in distress have a new number to dial for help — 988, a revamped National Suicide Prevention Lifeline that is being billed as the 911 of mental health. The number, set to go live on Saturday and backed by more than $400 million in federal funding, is intended to meet a rising tide of…
What prompts someone to donate a kidney to a stranger? The answer is not always easy to pinpoint (just read the viral New York Times Magazine article, “Who Is the Bad Art Friend?” to see how convoluted organ donation can become!). In this week’s Modern Love essay, “Man with Incredible Beard Desperately Needs Kidney,” a…
If the phrase “zucchini slice” conjures an image of a round of the raw vegetable sitting next to the onion dip, it’s only because you haven’t been to Australia or New Zealand. There, a zucchini slice is a whole other thing. A beloved lunchbox staple or café snack, it’s like a cross between a frittata…
Inflation is dominating the news, and all we seem to be talking about at New York Times Cooking (virtual) headquarters is how much groceries cost. My colleague Margaux Laskey has put together a list of 19 recipes that call for relatively cheap ingredients to help you through this time. Inspired by Margaux, I picked five…
“Ivana Trump’s look wasn’t for everyone,” the designer Dennis Basso said Thursday afternoon, a few hours after Ms. Trump’s death was announced by former President Donald J. Trump, her ex-husband, in a statement posted on his social networking platform, Truth Social. But it was, for the decade in which she and Mr. Trump first made…
Using vibrant vegetables and fruits at peak freshness is a great way to eat well — and inexpensively — throughout the season. By Cathy Lo Summer has many charms — the sun lingers late, fireflies abound and vegetables and fruit taste so good, they don’t take much effort to turn into delicious, satisfying dishes. Thankfully,…