The Biden administration this week accelerated efforts to fund opioid addiction treatment in jails and prisons, a core part of its drug policy agenda, calling on states to adopt a novel Medicaid program that will cover health care for incarcerated people. Under new guidance from the Centers for Medicare and Medicaid Services, states can ask…
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The drive to prepare a meal can come in waves. You braise short ribs for hours on Sunday and struggle to gather the will to make ramen on Thursday. On those nights, it helps to have a freezer full of, well, braised short ribs. It’s cheaper than takeout, requires nearly no energy to reheat and…
The diabetes medication has gained attention for its dramatic weight loss effects — but doctors worry that it can go too far.
“Clients seek me out specifically because of my direct manner,” Tonya Lester, a psychotherapist, writes in this week’s Modern Love essay. “My friends, and sometimes friends of friends, ask me for advice on how to say hard things and how to initiate painful conversations. They write down what I suggest and use those words verbatim.…
Just as there is no one right way to simmer up a marinara sauce, nor a single “correct” apple pie, there are myriad recipes for making bulgogi. A classic Korean dish of beef marinated in some combination of soy sauce, sugar, garlic and ginger, the meat is then grilled until the sauce caramelizes and condenses,…
This is the exact moment every year when spring takes hold on New York Times Cooking, and everyone lunges for green recipes that mirror the season. Green pizzas, pastas and salads abound; green sauces are unstoppable. I stock asparagus in my fridge and eat it with whatever I’m cooking (though really it’s best with runny…
Style Points is a weekly column about how fashion intersects with the wider world. They say to never meet your heroes, but for Emma Gage, a chance encounter with Betsey Johnson at the Met was what helped launch her fashion career. Gage went up to the designer, who was renewing her museum membership, to tell…
In 18th-century Britain, white bread was so coveted, and so considerably more expensive than brown bread — it required more grain and time to produce, as the wheat germ and bran had to be removed by hand — that bakers would sometimes add chalk and powdered bone to their flour to make it paler. Since…
A sprinkling of tiny tattoos covers Christian Cowan’s fingers and arms: a pale stag, a walrus, a sewing needle and the word “intimacy,” so faintly scrawled that it is barely legible. That fine ink is a tell. “I’m an introvert,” Mr. Cowan said over lunch of vegetarian rigatoni at Sant Ambroeus in Greenwich Village last…