Because marriage is an ever-evolving experience, we constantly shift, change, love harder, love less and, in some cases, start over. In It’s No Secret, a new feature, The Times highlights couples who share thoughts about commitment and what they have learned about themselves and each other along the way. Who Cokie Boggs Roberts, 73, and…
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NAPA, Calif. — Late in the summer, late in the afternoon, I woke from a nap by a glittering pool. Over the last few days in California wine country, I had eaten macaroni and cheese out of a golden egg and broken into a juicy quenelle of caviar over softly set custard. I had drawn…
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When Ariel Coleman, 28, quit her last job, as a project manager in the corporate office of a bank, it wasn’t because her new employer offered her a raise, a different role or more seniority. “The work-life balance is just much better,” she said. At her new company, Omfgco, a branding and design firm in…
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A group of commonly used antibiotics may increase the risk for heart valve problems, researchers report. A study published in the Journal of the American College of Cardiology looked at antibiotic use among 12,502 people with heart valve regurgitation, leaking heart valves that, untreated, can lead to heart failure. The researchers compared them with 125,020…
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On his first day working at the University of Phoenix, Eric Shapiro found out the good news: He had tested red-yellow. To the layperson this doesn’t mean much. But to those well-versed in the psychology of Dr. Taylor Hartman’s “Color Code,” as all employees of the University of Phoenix’s enrollment office were required to be,…
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There are no roving carts loaded with bamboo steamer baskets at the new Chinese restaurant Hutong, no menu cards to be stamped each time you take a dish of har gow or turnip cake. In fact, dim sum is only a small portion of what the menu offers at Hutong, which opened in Midtown in…
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WE ARE THE WEATHERSaving the Planet Begins at BreakfastBy Jonathan Safran Foer Jonathan Safran Foer’s second book of nonfiction is an eye-opening collection of mostly short essays expressing both despair and hope over the climate crisis, especially around individual choice. It’s a wide-ranging book — there are tributes to grandparents and sons, as well as…
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THERE IS NO dumpling without dough, that universal element of human foodways. Depending on the type and treatment of its ingredients, dough can be silky or flaky, elastic or crumbly, pillowy or crisp. Whatever the texture, a proper dumpling paste is both delicious in its own right and a functional vehicle for filling. For the…
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The 52 Places Traveler Facing a birthday alone on one of the busiest travel weekends of the year, the 52 Places Traveler learns some life lessons — and comes face to face with some whales. Sept. 17, 2019 Video Produced by Meg Felling and Sebastian Modak Our columnist, Sebastian Modak, is visiting each destination on…
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When Shalom Saada Saar was visiting Italy back in 2006, he yearned for the food of his childhood in Benghazi, Libya. In Rome, he met Hamos Guetta, a fixture in the city’s Libyan Jewish community of 5,000 or so, to whom he carefully recited the dishes his mother cooked at Rosh Hashana, the Jewish New…
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