Numbers alone cannot capture the scope of the losses that have mounted in the wake of the coronavirus pandemic. Data sets are crude tools for plumbing the depth of human suffering, or the immensity of our collective grief. But numbers can help us comprehend the scale of certain losses — particularly in the travel industry,…
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To add income during the pandemic, many chefs have taken to conducting virtual cooking classes. But now, with restaurant occupancy in New York City up to 35 percent, the chef Binder Saini will teach small groups in person in his East Village restaurant, Veeray da Dhaba. The subject, during Saturday and Sunday hourlong sessions every…
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Matzo ball soup and brisket, the Passover perennials, anchor this new Seder dinner for delivery from Abe Fisher, a Jewish-style (non-kosher) restaurant in Philadelphia owned by the chef Michael Solomonov and Steve Cook. The soup is well-flavored, the epic matzo balls are floaters and the brisket, braised in coffee, is rich and tender. Starters include…
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Most of the newly popular aperitifs on the market are inspired by European-style amaros and vermouths, with strongly bitter or sweet flavors. But Haus, a wine-based collection from Sonoma County, Calif., sings its own tune, notably with Spiced Cherry, its newest flavor, neither bitter nor sweet, but fruity and tangy. It enlivens a manhattan or…
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WASHINGTON — President Biden’s $1.9 trillion coronavirus relief bill will fulfill one of his central campaign promises, to fill the holes in the Affordable Care Act and make health insurance affordable for more than a million middle-class Americans who could not afford insurance under the original law. The bill, which will most likely go to…
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The chocolatier Michael Klug of L.A. Burdick, the chocolate company founded by Larry Burdick and based in Walpole, N.H., has dug deep to find inspiration in all things Irish for its new St. Patrick’s Day collection. Its box of bite-size bonbons contain fillings that evoke Irish coffee, Irish breakfast tea, Irish whiskey, and even carrots…
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New horizons open in “The Kitchen Without Borders,” a compilation of recipes from the immigrant and refugee chefs who worked with Eat Offbeat, a New York catering company. It was founded in 2015 by Manal and Wissam Kahi from Lebanon, and it pivoted to meal kit deliveries during the pandemic. The stories of 15 chefs…
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In late spring, local strawberries ripen and perfume the fields in some lucky areas. It’s that same alluring scent that wafts from a package of a Japanese breed of strawberries now growing year-round in a vertical indoor farm in New Jersey. Called Omakase strawberries, the Oishii brand berries make up for their lack of intense…
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Over the past year, many scientific teams around the world have reported that obese people who contract the coronavirus are especially likely to become dangerously ill. Now, a large new study, of nearly 150,000 adults at more than 200 hospitals across the United States, paints a more detailed picture of the connection between weight and…
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Many people who experience long-term symptoms from the coronavirus did not feel sick at all when they were initially infected, according to a new study that adds compelling information to the increasingly important issue of the lasting health impact of Covid-19. The study, one of the first to focus exclusively on people who never needed…
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