LAS VEGAS — Carlos Padilla walked to his pickup truck with a shoulder bag full of campaign literature and an agenda for shaping the future of the country. It was 20 days before the midterm elections, and Mr. Padilla, a pastry chef, was on his way out of the headquarters of the Culinary Workers Union…
Today is Halloween, an ancient autumn holiday rooted in Celtic druid traditions that, over the course of a few thousand years, has morphed into the all-out, ghoul-happy, trick-or-treat candy fest we celebrate today. When my daughter was very young, we made sugar cookies shaped like skeletons and black cats. Now, she just wants to costume…
Tea is having its moment. Data shows that on any given day, more than half of the US population drinks tea, and that in 2021 alone, almost 85 billion servings of tea have been consumed in the country. This isn’t surprising–after all, tea tastes good, is a good source of caffeine, and has wonderful health…
THE LEMON, by S.E. Boyd Many fiction writers lament the solitary nature of their work, but perhaps it doesn’t have to be that way. “The Lemon” marks the arrival of S.E. Boyd, a pseudonym cooked up by its three authors, the journalists Kevin Alexander and Joe Keohane, and the editor Alessandra Lusardi. Drawing on Alexander’s…
Winter squash, I love you. I love you in soups, stews and grain bowls, roasted with bacon for pasta, nearly melted into risotto and baked into bubbling lasagna. I love you for sweater weather and in the depths of winter, when it gets dark in New York at 5 p.m., and a good dinner really…
And how do they differ from probiotics? Experts weigh in on how these trendy supplements may influence your well-being.
LAKEWOOD, Ohio — If you’re building an entertainment center in sports-crazy Northeast Ohio, it makes sense to go heavy on athletics. That was clear when the Fieldhouse, a 30,000-square-foot complex opened last weekend in this suburb that shares a border with Cleveland. Thousands of people turned out to scale an outdoor climbing wall, sign up…
This week’s newsletter was inspired by a craving that struck like a lightning bolt. It was Sunday evening, and I had to have stuffed shells. It was too late for me to get to the store, buy the ingredients and make them myself. I texted people who I thought might know where to get it…
As fall produce shuffles in at farmers’ markets — persimmons, chicories, squash, citrus — my cooking is becoming more practical and comforting. I’m drawn to simple stews, roasts and pots of beans like this one from Melissa Clark, which builds flavor with seaweed and simmered carrots, celery and fennel — and this vegan recipe from…
When the sun sets earlier and earlier every day and the temperatures begin to drop, it can mean only one thing: The holidays are nearing. And no matter which ones you observe, they’ll call for something to feed a crowd, a nice drink to imbibe or a lovely treat to share. The New York Times…