LONDON — I often think of recipes as being like stories. They’re both collections of steps or phrases that need putting together to make whole. And they’re both so much more than the sum of their parts. Recipes, like stories, also say so much about the time, place and person they’re from. In coming to…
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Don’t assume you know what a beanbag chair looks — or feels — like, if the last time you sat on one was in a college dorm or a children’s playroom. Furniture designers and manufacturers have been busy introducing beanbags in various shapes and sizes, some suitable for outdoor use. And they offer squishy comfort…
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A committee of experts working with the World Health Organization on Monday called on the nations of the world to set stronger limits on powerful methods of human gene editing. Their recommendations, made after two years of deliberation, aim to head off rogue science experiments with the human genome, and ensure that proper uses of…
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Outcomes vary widely among hospitals. Overall, however, survival has decreased over time, including at major U.S. and European hospitals. From January to May of 2020, according to the international registry, less than 40 percent of Covid patients died in the first 90 days after ECMO was started. But in the months after that, more than…
DetailsDoomsday headlines are nothing new. But over time they can damage your mental health if you’re not careful.
SAN FRANCISCO — Over the past 18 months, Chris Cox, Facebook’s top product executive, watched with surprise as Instagram came alive in ways he hadn’t seen before. As young people looked for ways to express themselves digitally in the pandemic, Mr. Cox became captivated by the content of creators like Oumi Janta. The Senegalese roller-skater,…
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The fashion industry let out a collective gasp this morning in response to two words flooding social media timelines: Pheobe Philo. After a three-year hiatus—following her departure from Celine in 2017—Philo is returning to fashion. The former creative director of Celine and Chloe is branching out to launch her own namesake label with support from…
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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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