To hear more audio stories from publications like The New York Times, download Audm for iPhone or Android. Every year, around 1 or 2 a.m. on Jan. 1, Joline O’Leary drives home from a big New Year’s Eve party. Before turning in for the night, after the Champagne and fireworks, she eats a bowl of…
I have successfully resisted knee-high boots for years. I rode out the last cycle when they were in fashion, about 15 years ago, when everybody was tucking their skinny jeans into them. I knew that look wasn’t for me. In the last months, though, I’ve wanted something to wear under skirts or dresses that wasn’t…
You’re no doubt familiar with the feeling of walking into a New Year’s Eve party and confronting a very particular temporal melancholy: the sensation that you and everyone there are doomed to repeat such an arbitrary occasion for the rest of our lives. My parents had their own solution to this annual dilemma. They are…
This fall, I visited Paris. On the recommendation of a friend of a friend, I dropped into Le Chardenoux, a whisper of a restaurant in the 11th Arrondissement. I bring it up because that tiny space was the ideal cozy restaurant: low light, just a handful of seats and that purr of soft, latent energy…
After bidding the holiday season adieu, we’ve entered the Twilight Zone-like period between Christmas and New Year’s. A series of days where sweatpants are worn with pride, work inboxes are gleefully ignored, and leftovers are consumed like nothing else in your fridge exists. It’s also the period where glorious post-holiday sales return, the top-billing star…
Before booking a first-class ticket, parents must make an informed decision as to whether they think their child will be a disruption, said Elaine Swann, the founder of the Swann School of Protocol, an etiquette school in Carlsbad, Calif. This means being conscious of the length of the flight, the time of day that they’re…
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When I think of French pastry — before éclairs, before madeleines, before even the croissant — I think of Paris-Brest. For me, it occupies a special status in the pastry pantheon, simply because I find it incomparably delicious. Invented in 1910 by the pastry chef Louis Durand, Paris-Brest was named for a bike race that…
To hear more audio stories from publications like The New York Times, download Audm for iPhone or Android. Nearly every big change in how we eat starts as a fad, which is really just a shared moment among a subset of diners or cooks that gains traction. Some fads fade away slowly, like wine coolers…