Try Melissa Clark’s Fruit Galette Recipe

The above note about Melissa Clark’s fruit galette from Walter, a reader, stuck with me. Making this adaptable recipe truly is a joy. You have the chilled, floured dough on your hands; a sculptor’s satisfaction of rolling the dough lump into a smooth sheet. Preparing the colorful fruit maybe leaves a soft fuchsia blush on…

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Dries Van Noten Says Goodbye

On a recent afternoon, the designer Dries Van Noten sat in the sprawling old warehouse that houses his Antwerp headquarters, with its bare concrete walls, vintage oak cupboards and views over the city’s harbor. He was altering a jacket for his coming men’s wear show: a nip here, a seam moved there. Then, Mr. Van…

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Is That Drink Worth It to You?

Drinking increased during the pandemic, which may be why news of any kind about alcohol seems to have found a receptive audience in recent years. In 2022, an episode of the podcast “Huberman Lab” that was devoted to elaborating alcohol’s various risks to body and brain was one of the show’s most popular of that…

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How to Make Deviled Crab Backs, a Lowcountry Staple

Growing up on Hilton Head Island, S.C., Andrew Carmines loved visiting nearby Singleton Beach for its promise of deviled crabs, a cousin to crab cakes that originated here in the South Carolina Lowcountry, served from a seaside shack. But while crab cakes highlight large, delicate lumps of blue crab, deviled crab stretches smaller, fishier bits…

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Why Cover Saudi Arabia as a Travel Destination?

When my Travel story about Saudi Arabia was published online last week, some readers bristled. Why, they wanted to know, had The New York Times’s Travel team devoted so much time and effort to a country whose authoritarian government has committed grievous human rights abuses? Why did the kingdom deserve our attention? How much had…

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