For all of human history, the natural sugars in fruits, vegetables and other plants have served us well. They have provided essential fuel for our body’s most important processes. But now that sugars have been processed into more potent forms and added to so many foods and drinks — sodas, candies, breakfast cereals, salad dressings,…
Merry heat wave! I’m back filling in and I’ll be writing more of this newsletter, alternating with our beloved Nikita through the summer. On that subject, New York summers … can feel like a drag. Maybe I’m actually the drag — or I just need to move to Los Angeles (kidding!) — but when it’s…
A few moments from the past week reminded me why I love New York. On Friday, I sat in the sun outside a wine bar, next to a greyhound named Snork. (It was her birthday!) On Monday, I made it from Midtown to Fort Greene in 30 minutes (when the M.T.A. works, it’s like magic)….
Times Insider explains who we are and what we do and delivers behind-the-scenes insights into how our journalism comes together. New York City is flavored by all kinds of cultures — and their cuisines. That can make going out to eat thrilling but deciding where to go fairly complicated. Say you’re in the mood for…
Longtime vegetarians already know: To be a vegetarian is to eat really well. But if you’re looking to make the switch to vegetarianism or just a more plant-forward diet, you may have questions, even concerns. What should I cook? How do I think about meals? How will I know if I’m getting enough protein? A…
Is there any dessert more easy to assemble — and fun to say — than a clafoutis? You simply combine your batter ingredients, tumble fruit into a buttered dish, pour in the batter and bake. The result: an eggy, puddinglike cake studded and stained with pockets of sweet-sour fruit. This new raspberry-almond clafoutis from David…
Tourists tend to flock to Macerata, a small hilltop city in the eastern part of the Marche region, for two reasons: The summer opera festival and the decidedly unsummery seven-layer baked pasta dish known as vincisgrassi. Letizia Carducci, one of the three siblings who have been running the 30-seat Osteria Dei Fiori, which opened in…
T’s May 19 Travel issue is dedicated to pasta in Italy, diving deep into the culinary traditions, regional variations and complicated history of the country’s national symbol. I (like you, I’m sure) have friends who don’t eat meat. I also have friends who don’t eat fish. Others don’t eat eggs. Then there are the ones…
Over the next six weeks or so, a trillion cicadas will emerge across the Midwest and Southeast for a brief, raucous, once-in-a-lifetime bender. “What an incredible time,” said Joseph Yoon, a particularly exuberant bug enthusiast who will hit the road and forage for the insects as they tunnel up in a mass emergence of two…
The 75-foot-long brontosaurus at the newly reopened Yale Peabody Museum in New Haven, Conn., is the same dinosaur that the natural history museum has had on display since 1931. Yet it looks different. A fresh pose. New front ribs. The head is repositioned at a more inquisitive angle. The museum’s four-year renovation not only refreshed…
