My tweets

• Tue, 13:49: RT @MoMoneyMitt: The guys who spent over four years investigating #Benghazi think Mueller has taken too long.
• Tue, 13:52: RT @stevesilberman: The results of the GOP's 8-year experiment in slashing taxes and regulations in Oklahoma are now in: "We are dying." ht…
• Tue, 15:42: RT @jilevin: Cambridge Analytica suspends CEO Alexander Nix after undercover recordings air https://t.co/SA5Bf7XY92
• Wed, 00:47: RT @wokeluisa: Trey Gowdy: Mueller’s investigation has gone on too long. Also Trey Gowdy: spent four years investigating Benghazi.
• Wed, 07:07: RT @business: The U.S. recorded a $215 billion budget deficit in February—its biggest in 6 years https://t.co/uxeVAJbPgi https://t.co/WPYGB…
• Wed, 09:36: RT @paulkrugman: Trump is a symptom, not a cause, Part LXIX: the GOP spent decades stirring up white resentment in the service of tax cuts…
• Wed, 09:37: RT @StephenKing: Trump actually congratulated Putin on his re-election. Either he's in Putin's pocket, he's incredibly stupid, or both. I v…
• Wed, 09:37: RT @paulkrugman: What's so striking about Trump's "response" to the opioid crisis -- aside from the fact that he's doing nothing about it e…
• Wed, 09:38: RT @BettyBowers: I'm so relieved to find out the Austin bomber was a white male. With all those bombings, I was getting concerned he was a…
• Wed, 09:38: RT @krassenstein: The Austin Bomber, Mark Anthony Conditt was a white man. No one in the White House is calling him a terrorist Imagine if…

( Read more... )

Food! Glorious Food!

The Supermarket Cafeteria That Major League Baseball Players Love


By JAMES WAGNER

A Seder Feast in Provence, With Roots in Ancient Rome


There has been a strong Jewish presence in the region since ancient times, and kosher tradition is reflected in recipes for the Passover feast.
By JOAN NATHAN
Recipes: Provençal Veal Breast Stuffed With Swiss Chard | Provençal Haroseth for Passover

Germans First? A Food Bank Bars Migrants, Setting Off a Storm
Chancellor Angela Merkel says, “You shouldn’t categorize people like this.” But Germans call the man who runs the food bank a “people’s hero.”
By KATRIN BENNHOLD

How to Enjoy Fine Dining on a Fast Food Budget
Go on, treat yourself. We talked to financial and food experts alike for their tips to dine out on a dime.
By LIZZ SCHUMER

YESTERDAY IN STYLES
2005: When Two Guys Splitting a Bottle of Wine Became a ‘Man Date’
The former Times reporter Jennifer 8. Lee looks back on her story about the tangle of anxieties that some straight men experienced before a dinner or movie out with a buddy.
By ALEX WILLIAMS

PEOPLE, PLACES AND THINGS
A Cultural Compendium of What’s New
Lush tapestries from Loewe, modern bungalows in Portugal — and more.

Harassment and Tipping in Restaurants: Your Stories
By Catrin Einhorn and Zach Wichter

QUEBEC ROAD TRIP
The Meal Began With a Foie Gras Cake. It Ended With Snow and Maple Syrup.


How to unlock Quebec’s identity? One way is through its food, Dan Bilefsky finds.
By DAN BILEFSKY

AUSTRALIA FARE
Mesmerizing Thai Boat Noodles in a Melbourne Parking Garage


Soi 38 is a colorful nook of a restaurant churning out classic Thai street food.
By BESHA RODELL

Boat Noodles in a Parking Garage
Soi 38 in Melbourne serves Thai street food in a small, colorful space.

An Outpost of Southern Cuisine in the Pacific Northwest


JuneBaby in Seattle focuses on the home cooking of black Southerners, like braised oxtails and crunchy fried pigs’ ears.
By PETE WELLS

BITES
A Restaurant That Marries Seattle Ingredients to Southern Cuisine
The cuisine at JuneBaby, which opened in the spring of 2017, is at once homey and familiar, yet refined and upscale — and offers a history lesson of sorts.
By CATHERINE M. ALLCHIN

Thanks for Not Sharing! My Fine Dining Isn’t Your Fork Orgy
A writer examines the trend of small plates at restaurants, and why it leaves him hungry for the old ways.
By ALEX WILLIAMS

Food
In This Corner of Maryland, Holidays Mean a Stuffed Ham


It’s a lot of work, but this traditional dish remains one of America’s most regional, and revered, specialties.
By KIM SEVERSON
Recipe: Stuffed Ham, Southern Maryland-Style

Rice, Coming Off the Sidelines, Becomes a Centerpiece


Yotam Ottolenghi transforms plain rice into creative, alluring, seasonless vegetarian dishes
By YOTAM OTTOLENGHI
Recipes: Spiced Maqluba With Tomatoes and Tahini Sauce | Turmeric Rice With Tomatoes

A GOOD APPETITE
Yes, Adults Can Have Chocolate for Breakfast. Really.


By MELISSA CLARK
Recipe: Brown-Butter Chocolate Oatmeal

CITY KITCHEN
Bouncy Noodles, Bright Greens, Quick Broth: A Perfect Bowl


By DAVID TANIS
Recipe: Mushroom Udon Noodle Bowl

WHAT TO COOK
Stuffed Ham!
Cook a a southern Maryland specialty, or a no-recipe recipe for fish fillets with ginger, scallions and soy.
By SAM SIFTON

EAT
The Comfort in Stockpiling Dried Beans


Legumes are a handy standby for thrifty home-cooked meals.
By TEJAL RAO
Recipe: Beans and Garlic Toast in Broth

FRONT BURNER
A Straight Line to Kitchen Utensils
A new set of cooking tools is among the recent wave of direct-to-consumer offerings.

FRONT BURNER
Chocolate Coffee Beans With a Story
A chocolate-covered and cocoa-dusted confection helps tell the tale of a man trying to revive the coffee trade in Yemen.
By FLORENCE FABRICANT

WHAT TO COOK
Breakfast for Dinner
Alison Roman’s new recipe for simplified chilaquiles makes for the best kind of meal: fast, and super flavorful.
By SAM SIFTON

WHAT TO COOK
What to Cook This Week
In these cold, dark days before spring, make some buttermilk fried chicken, and pair it with waffles, or a perfectly Sundayish chicken potpie.
By SAM SIFTON

Review: In ‘Ramen Heads,’ a Noodle Chef Gets Tangled Up in His Job
This documentary centers on Osamu Tomita, who is famous in Japan for his ramen, and watches him and others preparing the dish for dedicated customers.
By KEN JAWOROWSKI

ON DESSERT
A Simple Lemon Tart With Sensuous Surprises


Slow to melt in the mouth yet carrying a bold flavor, this dessert will pull you in with its sly power.
By DORIE GREENSPAN
Recipe: Whole Lemon Tart | Sweet Tart Crust

SPIRITS OF THE TIMES


Does Blended Scotch Still Have a Place in the Modern Bar?
By ERIC ASIMOV
Recipe: Scotch-Orange Bread Pudding

An Unholy Fight Over a Saintly Beer


One of the world’s best brews is also one of the rarest: It can only be purchased at a Trappist monastery in Belgium. Until a Dutch supermarket intervened, that is.
By ILIANA MAGRA

TRILOBITES
Something’s Brewing in the Lab: Beer Without Hops


Growing the small, green flowers is resource-intensive, and farmers can’t keep up. So scientists engineered yeast to produce the bitter, citrusy, flavor in beer.
By DOUGLAS QUENQUA

Review: In ‘Our Blood Is Wine,’ Raising Glasses to Tradition in an Ex-Soviet State
A sommelier and a director travel through Georgia learning about an ancient winemaking process and meeting some real stars: the vintners.
By JEANNETTE CATSOULIS

FRONT BURNER
Before There Was Gin, There Was Genever


The Dutch spirits company Bols is bringing back a centuries-old recipe for genever as it works to revive the ancestor of gin.
By FLORENCE FABRICANT

PURSUITS
In Spanish Basque Country, Sampling Cider and an Ancient Ritual


“Here, cider is not just an alcoholic beverage. It’s a way of life.”
By JASON WILSON