Easter Parade, 2021-Style

A lingering pandemic may have put a halt to the traditional New York Easter parade, the gaudy cavalcade that, in other years, winds ribbonlike along Fifth Avenue from 49th Street to 57th Street. But little blunted the spirits of visitors gathered outside St. Patrick’s Cathedral in Midtown to celebrate a ritual that is to many…

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A New Pasta Shape for Your Pantry

Add cascatelli — inspired by the Italian word for waterfall, cascata — to your pasta vocabulary and your pantry. This new pasta shape was invented after three years of research and development by Dan Pashman, the host of the podcast The Sporkful, with the expertise of Sfoglini, a pasta company based in West Coxsackie, N.Y.,…

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Cookie Tins Straight From Brooklyn

Melissa Funk Weller, a baker whose résumé includes Per Se, Bouchon Bakery, High Street on Hudson, Roberta’s and, most notably, Sadelle’s, where she made bagels, is starting a brand of her own: Funk Foods Bakery. She doesn’t have a location yet; for now she’s baking in a restaurant kitchen in Williamsburg, Brooklyn. Starting Thursday she…

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We Are the Eggmen

Here’s how to cook the asparagus that’s coming into market. And how to make ingredient substitutions, too. Thousands more recipes and tips for how to make them are waiting for you on NYT Cooking. This newsletter is free, but many of the clicks — and all of the cool features that make the site and…

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