My flight landed just before dinnertime last night. My family and I could easily have ordered in, but after four straight days of restaurant food — on a scouting trip for The New York Times — I craved the Zen of making dinner, which always soothes my travel frazzle. I wanted something fast, pantry-friendly and…
Terry Robards, a former wine critic for The New York Times whose writing in the 1970s and ’80s helped Americans move beyond jug Chablis and cheap Chianti to explore regions and styles as far away — and, at the time, as exotic — as Burgundy and Tuscany and as close as upstate New York, died…
As new variants of the coronavirus continue to gain traction, doctors and researchers are bracing for a potential rise in cases this summer. KP.2, one of these variants, now accounts for 28.5 percent of cases, and data from the Centers for Disease Control and Prevention shows a small increase in Covid-related emergency room visits and…
Brian Byrne, a tour manager in Los Angeles, was sipping a cold brew a few years ago when he started feeling clammy. Soon, his symptoms worsened: shallow breathing, a hollow feeling in his chest and a rapid, thumping heartbeat. He went outside to get air. “At that point, I was having racing thoughts, feeling like…
On July 29, 2022, when Beyoncé released “Renaissance,” the first of what she’s envisioned as a three-act magnum opus (act two, “Cowboy Carter,” was released this March), the public was exhausted after two and a half years of pandemic restrictions and unprecedented change to their daily routines. They were stir-crazy and impatient for the dance…
From the bridge of the three-masted windjammer, the Sea Cloud Spirit, the captain called out the words we’d all been waiting for. “Let’s set the sails!” he cried, after turning off the engines, while maneuvering to maintain an optimum angle for his 18 deckhands to climb into the shrouds and unfurl the ship’s 44,132 square…
Grape growers and wine producers have long sought certifications testifying to their sustainable farming methods or their commitment to protecting the environment. They have taken great satisfaction in displaying their organic or biodynamic credentials. No less would be expected in a field that prides itself on offering a natural, agricultural product. Far less attention has…
Good morning. Julie Powell famously learned to cook by making her way through all of Julia Child’s “Mastering the Art of French Cooking,” an endeavor she chronicled in a blog that became a book and then a movie. I tried a similar march with Chris Schlesinger and John Willoughby’s “Let the Flames Begin” when I…
In Astoria, Queens, amid a row of small brick houses built in 1945 with tile roofs and the occasional gable, sits a home vastly different from its neighbors. The hints are in the bright blue louvers shading the windows and the blue checkerboard patterns embedded in the brick. The shades, as cheerful as geranium beds,…
When an opinion article published in the British weekly The Spectator last week questioned the desirability of Penelope Featherington, a character in the Netflix series “Bridgerton” played by the Irish actress Nicola Coughlan, it touched off a firestorm of objection. People rushed to criticize the claim that her pairing with Colin Bridgerton, the chiseled and…
