Good morning. Dorie Greenspan has a lovely column in The New York Times Magazine this week devoted to the pleasures of oeuf mayonnaise (above), a classic appetizer of peeled boiled eggs under satiny mayonnaise that is so revered in France that there is a society there to protect its sanctity: the Association de sauvegarde de…
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This summer, over in the aging caves of Murray’s Cheese in Long Island City, Queens, they’ve been having some fun with Camembert. The affineurs have given it the barbecue treatment, with a rub of brown sugar and spices like smoked paprika, infusing the cheese with a hint of the backyard grill. The Camembert they’re treating…
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The pastry chef Dominique Ansel has a knack for Viennoiseries, another name for croissants and their well-burnished everyday cousins. His Cronut aptly demonstrates his talent and imagination. Now, with his new NoMad workshop, he is delving deeper into the possibilities offered by the genre. “For 12 years working in Paris, it was all I was…
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The chapters in “Wild Sweetness,” a dessert cookbook by Thalia Ho, an award-winning food blogger who lives in Australia, unfold according to seasons, but without your typical peach pie in summer or pumpkin for fall. It’s a subtler, more elegant and personal collection, threaded throughout with chocolate. Several fancy confections are included, but most of…
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Most white, unaged rums are made industrially, that is, from the molasses byproduct of sugar refining. But not Rhum Clément on the island of Martinique in the West Indies. All of its rums, including the whites, are labeled agricole, meaning agricultural, distilled from the fresh-pressed and fermented juice of sugar cane. The company has now…
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Nick Voulgaris III, who grew up in Huntington, N.Y., remembers going as a child to Kerber’s Farm, a local farm and store that was founded in 1941. About 10 years ago, the owners planned to sell it to a developer. Mr. Voulgaris, who had become a restaurateur and caterer, bought it, renovated it and reopened…
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I was sitting inside the dark, yak-hair tent of a nomad family in Ladakh, in the Indian Himalaya. Outside, some scruffy sheep searched for greenery among the cold and barren moonscape, and large raptors circled in the thermals. As we huddled around the hearth, the old man handed me a small glass of salty, yak-butter…
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In the development of disease treatments, the stage between basic research and advanced clinical trials is known as “the valley of death.” While ample public grants fund early-stage research and pharmaceutical companies are willing to fund studies on proven solutions, research at the “translational” stage, when basic findings are applied to potential treatments, is notoriously…
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Like many people who struggle to control their drinking, Andy Mathisen tried a lot of ways to cut back. He attended Alcoholics Anonymous meetings, went to a rehab center for alcohol abuse, and tried using willpower to stop himself from binge drinking. But nothing seemed to work. This past year, with the stress of the…
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Washing one’s hands after using the bathroom is a universal recommendation, for good reasons. It’s been shown to reduce the incidence of diarrhea by as much as 40 percent. The coronavirus can be transferred through stool, and a single gram of human feces can contain a trillion germs. Chances are your parents and teachers taught…
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