Cheerful Plates to Brighten Dark Nights

There’s a resemblance, mainly in the colors, between Williams Sonoma’s shimmering new line of glass citrus cross-section plates and vintage Depression glass. At a time of year when citrus dominates the fresh fruit aisle, these bring a bright seasonal accent to the table with a charger, a salad plate and a bowl in tones of…

Slurp Ippudo Ramen at Home

Before the pandemic, you could usually count on a line outside Ippudo ramen restaurants, some of which are now open for takeout and delivery. But now you can summon a bowl of one of the chain’s signature ramens any time, with the new frozen kit made in collaboration with Sun Noodle, which is already selling…

Spanish Seafood, Grilled and Tinned

Fine tinned seafood is a Spanish specialty. Abel Álvarez, the chef and an owner of the restaurant Güeyu Mar on the north coast of Spain, has given it uncommon allure. His Conservas Braseadas Güeyumar seafood — including sardines, cockles, razor clams, squid in ink and even tuna neck — are charcoal-grilled before being preserved in…

Thinking About Growing a Beard in 2021?

Aspirational beard growers come to the site from all over the world, and range from teenagers to senior citizens. Lorenzo Simonazzi, 21, of Savosa, Switzerland, came to the board shortly after the end of a relationship. “I felt I needed to change something in myself,” he said. A self-described perfectionist, he wasn’t sure where to…

Time to Get Cooking

Good morning. Welcome back. It’s been two weeks of people pushing off meetings and decisions, treading water in the corporate pool and the raging river of unemployment alike, nothing getting done although there’s so much to do. Today marks the end of all that. It’s go time for 2021. Time to get serious. Time to…