Sheet-Pan Roast Chicken With Rhubarb

Of all the edible heralds of spring, rhubarb may be the rosiest — and the most sour. After a cold, gray Northeastern winter, piles of the lipstick-red stalks at the farmers’ market practically glow, tempting even ambivalent cooks to scoop them right up. So what, if in their natural state, the stalks are astringent enough…

Eggs for Everyone

Back when I lived alone, before I was married, I ate eggs for dinner several nights a week — usually scrambled, sometimes poached, always salted to the nines. It was among my happiest habits for one. That time is long gone, but the eggs remain: I eat them nearly every day in one form or another,…

A Post-Apocalyptic Royal Rave

The guest of honor at the Louis Vuitton cruise show, held Thursday evening at the Salk Institute in San Diego, was not the Olympic skier Eileen Gu, though she walked the runway. It was not the brand ambassador Gemma Chan, though she was in the front row. It was the sun. The sun? The ball…