If the overabundance of root vegetables like sunchokes, black radishes and kohlrabies the size of my head is the late-winter scourge of my C.S.A., the steady supply of braising greens is its redemption. No matter how many bunches of curly kale, sturdy collard greens and steely chard arrive each week, there’s always a place on…
My parents’ initiation into elevated home cooking came by way of Julia Child’s soufflés and coq au vin, but for me the gateway was phyllo triangles and carrot cake from “The Silver Palate Cookbook.” That milestone book, by Julee Rosso and Sheila Lukins, made cooking seem easy, playful and fun, with a lighthearted tone and…
A full week after the end of the fashion season, Hedi Slimane of Celine released his fall women’s wear collection — as a video. But while he may have been going his own way with timing and format, in one way he was right on trend: Rather than offering up yet another cool-girl-in-the-city collection (trench…
As the sun peeked out from the cloudy sky in Kyoto, Japan, monks wearing vests trimmed with pompoms and the black box-like headdresses known as tokin were being quizzed in front of Mibu Dera, one of the oldest temples in the city. These were the Yamabushi (mountain hermits), part of a Buddhist sect known as…
My brother, in his 50s, was a successful professional for many years. He was laid off from his job four years ago and has been unable to find regular employment since then. He has now depleted his savings. He says it’s challenging to find work in his field as an older person, so I suggested…
Annie Wu Henry hasn’t gotten a notification on her phone in two years. Calls go straight to voice mail. Apps vibrate their updates into the ether. Texts pile up silently. Same with emails. They have to wait until she decides to look at her device next. That’s because of Do Not Disturb mode, a phone…
This transcript was created using speech recognition software. While it has been reviewed by human transcribers, it may contain errors. Please review the episode audio before quoting from this transcript and email transcripts@nytimes.com with any questions. archived recording 1 Love now and always. archived recording 2 Did you fall in love? archived recording 3 Tell…
The act of triple-dipping goes back to my early years. Three shallow bowls: one with flour, another with beaten egg, the third with breadcrumbs. It’s as familiar as the 1970s brown Formica kitchen counter and the avocado-green fridge doors, with their faux-wood handles that would inevitably be smudged with sticky flour paste as I reached…
The New York-based private chef Yann Nury has a simple strategy for transforming unadorned produce into showstopping canapés. “It’s all about finding the most unique vegetable,” says the 40-year-old Frenchman, “and making it a star.” At the events he caters for clients, shiny orange Sungold tomatoes masquerade as gumballs in Austrian crystal candy dishes; vivid…
“Give this band a name!!” the Instagram caption read. The video showed four bright pink and orange shrimp, antennae seeming to wave as they spun around and bobbed up-and-down to a chucklesome version of the “Star Wars” cantina song. One played a melodica; another, a banjo; a hand can be seen cranking the wooden gears…