It seems that every few years, a new anonymous-messaging platform enters the market; rapidly gains a fan base, investments and media attention; then crashes and burns. Usually, the cause is some combination of unfettered bullying, harassment or misinformation that blooms within the platform. And yet, the apps keep coming. One of the latest arrivals is…
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After the account a 10-year-old Ohio girl crossing state lines to get an abortion drew national attention last week, some prominent abortion opponents suggested the child should have carried her pregnancy to term. But midwives and doctors who work in countries where pregnancy is common in young adolescent girls say those pushing for very young…
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Without a doubt, humanity advanced leaps and bounds once it became clear that cooking over fire equaled better food. But sometimes, it’s just too hot or the day’s too long to even consider turning on an oven or stove. Luckily, plenty of recipes require no heat (or very, very little) and are just as flavorful…
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CHICAGO — Covid-19 is surging around the United States again in what experts consider the most transmissible variant of the pandemic yet. But something is different this time: The public health authorities are holding back. In Chicago, where the county’s Covid warning level was raised to “high” last week, the city’s top doctor said there…
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The Taiwanese restaurant 886 doesn’t stay open particularly late by the standards of its neighborhood, the East Village. Even on weekends, it closes at midnight. Still, drenched in purple neon, with most of its seating on stackable plastic stools, it looks like a place where you go in the portion of the evening when errors…
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The sockeye salmon harvest in the Bristol Bay area of southeast Alaska is expected to be among the largest on record. State officials are reporting a run of 74 million fish, mostly from Bristol Bay, during a season that started on June 1 and continues until early August. Bristol Bay, the world’s largest source for…
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French cheeses need no introduction. But in recent years selections from elsewhere in Europe and the United States have challenged the hegemony of Roquefort and Reblochon. Back in 2014, the French Dairy Board opened a storefront on Spring Street to promote its cheeses. Now it has moved to a larger, two story space nearby. The…
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The work of Jono Pandolfi, a ceramist based in Union City, N.J., adorns the tables of a number of restaurants, among them Jean-Georges Vongerichten’s Nougatine. This month, he is offering a serving set designed for Mr. Vongerichten’s Seeds & Weeds, a restaurant soon to open in the Tin Building market in the Seaport District. The…
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Cassis should be Rachael Petach’s middle name. A year and a half ago she introduced C. Cassis, her Hudson Valley version of the French liqueur, the essential ingredient for a Kir. Now with her local blackcurrant liqueur as a base (cassis means black currant in French), she’s introduced a spritz. Some botanicals, honey and citrus…
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To understand what might be different about the way grilling is done in Israel compared with the typical American backyard, it will pay to tune into a rooftop session for the 92nd Street Y by the Israeli chef Michael Solomonov from his Brooklyn restaurant Laser Wolf, where charcoal reigns. With the cookbook author Eden Grinshpan…
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