Yet Another Way to Eat Your Spinach

Advertisement A long stint in a lot of oil transforms the green into something totally different — or maybe its truest self. Image Pkaila, a Tunisian condiment made by frying spinach until it becomes almost black in color, inspires this halibut and chickpea dish. CreditCreditAndrew Scrivani for The New York Times By Yotam Ottolenghi Sept.…

Your Questions About FIRE, Answered

“How to Retire in Your 30s with $1 Million in the Bank,” a Times article about the FIRE movement (it stands for “financial independence, retire early”), generated a lot of reader responses. Some were dubious about the whole idea. Some expressed their own desires to exit the rat race. And many readers had practical questions…