We Are the Eggmen

Here’s how to cook the asparagus that’s coming into market. And how to make ingredient substitutions, too. Thousands more recipes and tips for how to make them are waiting for you on NYT Cooking. This newsletter is free, but many of the clicks — and all of the cool features that make the site and…

A Cyclist on the English Landscape

A year ago, as a travel photographer grounded by the pandemic, I started bringing a camera and tripod with me on my morning bicycle rides, shooting them as though they were magazine assignments. It started out as just something to do — a challenge to try to see the familiar through fresh eyes. Soon it…

Shopping for Kitchen Range Hoods

Every range hood vacuums up steam, smoke and odors from the kitchen. But when it comes to style, designs vary widely: Some are kitchen-defining statement pieces, while others almost disappear. “Oftentimes, the inclination is to have some beautiful sculptural element over the cooktop,” said Melissa Baker, who founded the New York-based architecture firm Pulltab with…