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- Thu, 14:15: RT @WalshFreedom: A few days ago, @RepGosar posted a video of him killing another Member of Congress and attempting to kill the President o…
- Thu, 14:59: RT @LeftVentricle1: @RifleAz Rittenhouse —traveled to another state —that he doesn't live in —with a gun —he wasn't legally allowed to ha…
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- Fri, 05:42: RT @worldfantasy21: On Thursday we received a report of a positive Covid result that was likely contracted during the convention.
- Fri, 05:44: RT @Independent: Thai king returns to Germany with 250-strong entourage and 30 poodles https://t.co/lrRZtAG5Ou
- Fri, 05:46: RT @Independent: Over 65s without booster jabs barred from French venues from December https://t.co/PuiNaZh7nQ
- Fri, 05:50: RT @DeRushaJ: There are a couple school closings and delays today: check the list at https://t.co/H79sQIUCq1
- Fri, 05:51: RT @OrganizingPow3r: Cuba has vaccinated nearly 100% of its people with Cuban-developed vaccines, and Covid cases/deaths have plummeted. Al…
Nov. 12th, 2021
NYT Critic’s Pick Movie
Nov. 12th, 2021 01:14 pmPassing
NYT Critic’s Pick | PG-13 | Drama | Directed by Rebecca Hall
Rebecca Hall’s piercing drama stars Tessa Thompson and Ruth Negga as old friends navigating the color line in 1920s New York.
Ruth Negga, left, as Clare and Tessa Thompson as Irene in “Passing.”
By MANOHLA DARGIS
Uppercase Print
NYT Critic’s Pick | Drama | Directed by Radu Jude
Radu Jude’s rousing, form-bending new feature rails at the power of propaganda to suffocate people’s freedoms.
A scene from Radu Jude’s “Uppercase Print.”
By DEVIKA GIRISH
Paper & Glue
NYT Critic’s Pick | Documentary | Directed by JR
JR, plying his art of making and displaying gigantic portraits, carries on, this time without the inimitable Agnès Varda.
An aerial view of the prison at Tehachapi, Calif., with a supersize image of inmates, as seen in “Paper & Glue,” a documentary by the artist JR.
By LISA KENNEDY
7 Prisoners
NYT Critic’s Pick | R | Crime, Drama | Directed by Alexandre Moratto
Alexandre Moratto plunges into the psychological traumas of human trafficking in this gripping Brazilian drama on Netflix.
Christian Malheiros in “7 Prisoners.”
By ISABELIA HERRERA
Belfast
NYT Critic’s Pick | PG-13 | Drama | Directed by Kenneth Branagh
In this charming memoir, Kenneth Branagh recalls his childhood in Northern Ireland through a rose-tinted lens.
Front row from left, Caitriona Balfe, Jamie Dornan, Judi Dench, Jude Hill and Lewis McAskie in “Belfast.”
By JEANNETTE CATSOULIS
-- Of Possible Interest --
Julia
PG-13 | Documentary | Directed by Julie Cohen, Betsy West
An invigorating new documentary looks back on Julia Child and her influence on how Americans cook and eat.
Julia Child and a fridge friend in an archival image as seen in the documentary, “Julia,” directed by Julie Cohen and Betsy West.
By GLENN KENNY
NYT Critic’s Pick | PG-13 | Drama | Directed by Rebecca Hall
Rebecca Hall’s piercing drama stars Tessa Thompson and Ruth Negga as old friends navigating the color line in 1920s New York.
Ruth Negga, left, as Clare and Tessa Thompson as Irene in “Passing.”
By MANOHLA DARGIS
Uppercase Print
NYT Critic’s Pick | Drama | Directed by Radu Jude
Radu Jude’s rousing, form-bending new feature rails at the power of propaganda to suffocate people’s freedoms.
A scene from Radu Jude’s “Uppercase Print.”
By DEVIKA GIRISH
Paper & Glue
NYT Critic’s Pick | Documentary | Directed by JR
JR, plying his art of making and displaying gigantic portraits, carries on, this time without the inimitable Agnès Varda.
An aerial view of the prison at Tehachapi, Calif., with a supersize image of inmates, as seen in “Paper & Glue,” a documentary by the artist JR.
By LISA KENNEDY
7 Prisoners
NYT Critic’s Pick | R | Crime, Drama | Directed by Alexandre Moratto
Alexandre Moratto plunges into the psychological traumas of human trafficking in this gripping Brazilian drama on Netflix.
Christian Malheiros in “7 Prisoners.”
By ISABELIA HERRERA
Belfast
NYT Critic’s Pick | PG-13 | Drama | Directed by Kenneth Branagh
In this charming memoir, Kenneth Branagh recalls his childhood in Northern Ireland through a rose-tinted lens.
Front row from left, Caitriona Balfe, Jamie Dornan, Judi Dench, Jude Hill and Lewis McAskie in “Belfast.”
By JEANNETTE CATSOULIS
-- Of Possible Interest --
Julia
PG-13 | Documentary | Directed by Julie Cohen, Betsy West
An invigorating new documentary looks back on Julia Child and her influence on how Americans cook and eat.
Julia Child and a fridge friend in an archival image as seen in the documentary, “Julia,” directed by Julie Cohen and Betsy West.
By GLENN KENNY
The Untold Story of Sushi in America
How a controversial religion from Korea quietly built an empire of raw fish.
By DANIEL FROMSON
This Lemon Pie Captures the Feeling of Home
For years, Yewande Komolafe didn’t feel a connection to the food she was cooking professionally — until she started making Edna Lewis’s recipes.
Edna Lewis’s buttermilk chess pie inspired this lemony version with a black pepper crust.
By YEWANDE KOMOLAFE
Here’s the Secret to the Best Mashed Potatoes for Thanksgiving
You’ve tried boiling, but Genevieve Ko found a better way to make this side dish fluffier — and more flavorful.
A final sprinkle of salt — or a ladle of gravy — can add an extra savory note to mashed potatoes.
By GENEVIEVE KO
The Absolute Best Pumpkin, Apple and Pecan Pies for Thanksgiving
Melissa Clark has spent months perfecting techniques, so you don’t have to.
For the best pies, skip the pumpkin, increase the pecans, and precook your apples.
By MELISSA CLARK
For Arab Americans, It’s Not Thanksgiving Without Hashweh
The rice-based stuffing is often a centerpiece of celebrations in the Arab world, and on holiday tables in the United States.
Chicken or lamb filled with hashweh — or “stuffing” in Arabic — is a staple of celebratory meals. But hashweh can also stand on its own at the Thanksgiving table.
By REEM KASSIS
Padma Lakshmi’s Thanksgiving Turkey: Slow Roasted and Richly Sauced
The host of “Taste the Nation” and “Top Chef” isn’t a professional chef herself. That’s why her bird is stress-free and foolproof.
Padma Lakshmi uses a potato masher and fork to smash the fruits and vegetables that roast with her turkey to turn them into gravy.
By Genevieve Ko
Mix and Match the Perfect Sidesgiving
Because vegetarians have always known that sides are the real star.
By TEJAL RAO
A Vegetarian Thanksgiving
Kay Chun’s new recipe for stuffed mushrooms with an escargot-flavored filling evokes the French classic.
By SAM SIFTON
Five-Star, Honey-Glazed Chicken
Yewande Komolafe graced us with this one-pan recipe. Don’t miss it.
By EMILY WEINSTEIN
EAT
The Secret to a Better Green Salad
A chef’s tricks can make even the simplest salads shine.
By ERIC KIM
Tracing Mexico’s Complicated Relationship With Rice
Having arrived in the country via the Spanish Conquest, the grain’s presence poses the question: What’s native, and what isn’t, when it comes to a nation’s culinary history?
By AATISH TASEER and STEFAN RUIZ
For Many Members of the Arab American Diaspora, Mansaf Offers a Taste of Home
The traditional Bedouin dish of bread, rice, lamb and yogurt is a talisman of identity in Jordan — and in various communities in suburban Detroit.
A home-cooked mansaf of bread, rice, lamb and yogurt made by the Bazzi family, who own the Dearborn institution Habib’s Cuisine.
By DIANA ABU-JABER and RENEE COX
In Senegal, a Return to Homegrown Rice
The country has remained mostly dependent on the grain’s importation since colonization in the 1800s. But some locals are trying to change that.
At Phare Des Mamelles, a restaurant in a lighthouse in Dakar, Senegal, grilled thiof (a white grouper fish) is served with cups of tamarind sauce (left), sauce moyo (right), roasted vegetables, limes and riz de la vallée (“rice of the valley”), which is grown in one of the country’s primary areas of cultivation, the Senegal River Valley. Beside the dish are some of its raw ingredients, including (clockwise from bottom) tamarind fruits, tomatoes, a bowl of dried peppers, fresh pepper fruits, onions, miniature eggplants, miniature green bell peppers, baby carrots and potatoes.
By ANGELA FLOURNOY and MANUEL OBADIA-WILLS
The Thrilling Dare of Scorched Rice
When browned on the bottom of the pot by a skilled cook, the grain is transformed into a complex delicacy, one prized by food cultures around the world.
By LIGAYA MISHAN and ANTHONY COTSIFAS
LETTER FROM THE EDITOR
Seeing the World Through a Grain of Rice
The widely consumed staple is freighted with history, and has as many culinary applications as it does meanings.
By HANYA YANAGIHARA
Marking a Different Thanksgiving Tradition, From West Africa
Liberian Americans have a complicated relationship with their holiday that plays out in the foods they make and the ways they reflect on a proud and difficult history.
Ms. Wreh’s Thanksgiving spread includes a mix of Western and Liberian foods.
By Priya Krishna
Jonathan Reynolds, Playwright and Food Columnist, Dies at 79
His plays tended to parody American institutions. His food writing tended to be full of humor.
Jonathan Reynolds in 2003 in “Dinner With Demons,” a one-man show in which he cooked a full dinner onstage.
By NEIL GENZLINGER
How a controversial religion from Korea quietly built an empire of raw fish.
By DANIEL FROMSON
This Lemon Pie Captures the Feeling of Home
For years, Yewande Komolafe didn’t feel a connection to the food she was cooking professionally — until she started making Edna Lewis’s recipes.
Edna Lewis’s buttermilk chess pie inspired this lemony version with a black pepper crust.
By YEWANDE KOMOLAFE
Here’s the Secret to the Best Mashed Potatoes for Thanksgiving
You’ve tried boiling, but Genevieve Ko found a better way to make this side dish fluffier — and more flavorful.
A final sprinkle of salt — or a ladle of gravy — can add an extra savory note to mashed potatoes.
By GENEVIEVE KO
The Absolute Best Pumpkin, Apple and Pecan Pies for Thanksgiving
Melissa Clark has spent months perfecting techniques, so you don’t have to.
For the best pies, skip the pumpkin, increase the pecans, and precook your apples.
By MELISSA CLARK
For Arab Americans, It’s Not Thanksgiving Without Hashweh
The rice-based stuffing is often a centerpiece of celebrations in the Arab world, and on holiday tables in the United States.
Chicken or lamb filled with hashweh — or “stuffing” in Arabic — is a staple of celebratory meals. But hashweh can also stand on its own at the Thanksgiving table.
By REEM KASSIS
Padma Lakshmi’s Thanksgiving Turkey: Slow Roasted and Richly Sauced
The host of “Taste the Nation” and “Top Chef” isn’t a professional chef herself. That’s why her bird is stress-free and foolproof.
Padma Lakshmi uses a potato masher and fork to smash the fruits and vegetables that roast with her turkey to turn them into gravy.
By Genevieve Ko
Mix and Match the Perfect Sidesgiving
Because vegetarians have always known that sides are the real star.
By TEJAL RAO
A Vegetarian Thanksgiving
Kay Chun’s new recipe for stuffed mushrooms with an escargot-flavored filling evokes the French classic.
By SAM SIFTON
Five-Star, Honey-Glazed Chicken
Yewande Komolafe graced us with this one-pan recipe. Don’t miss it.
By EMILY WEINSTEIN
EAT
The Secret to a Better Green Salad
A chef’s tricks can make even the simplest salads shine.
By ERIC KIM
Tracing Mexico’s Complicated Relationship With Rice
Having arrived in the country via the Spanish Conquest, the grain’s presence poses the question: What’s native, and what isn’t, when it comes to a nation’s culinary history?
By AATISH TASEER and STEFAN RUIZ
For Many Members of the Arab American Diaspora, Mansaf Offers a Taste of Home
The traditional Bedouin dish of bread, rice, lamb and yogurt is a talisman of identity in Jordan — and in various communities in suburban Detroit.
A home-cooked mansaf of bread, rice, lamb and yogurt made by the Bazzi family, who own the Dearborn institution Habib’s Cuisine.
By DIANA ABU-JABER and RENEE COX
In Senegal, a Return to Homegrown Rice
The country has remained mostly dependent on the grain’s importation since colonization in the 1800s. But some locals are trying to change that.
At Phare Des Mamelles, a restaurant in a lighthouse in Dakar, Senegal, grilled thiof (a white grouper fish) is served with cups of tamarind sauce (left), sauce moyo (right), roasted vegetables, limes and riz de la vallée (“rice of the valley”), which is grown in one of the country’s primary areas of cultivation, the Senegal River Valley. Beside the dish are some of its raw ingredients, including (clockwise from bottom) tamarind fruits, tomatoes, a bowl of dried peppers, fresh pepper fruits, onions, miniature eggplants, miniature green bell peppers, baby carrots and potatoes.
By ANGELA FLOURNOY and MANUEL OBADIA-WILLS
The Thrilling Dare of Scorched Rice
When browned on the bottom of the pot by a skilled cook, the grain is transformed into a complex delicacy, one prized by food cultures around the world.
By LIGAYA MISHAN and ANTHONY COTSIFAS
LETTER FROM THE EDITOR
Seeing the World Through a Grain of Rice
The widely consumed staple is freighted with history, and has as many culinary applications as it does meanings.
By HANYA YANAGIHARA
Marking a Different Thanksgiving Tradition, From West Africa
Liberian Americans have a complicated relationship with their holiday that plays out in the foods they make and the ways they reflect on a proud and difficult history.
Ms. Wreh’s Thanksgiving spread includes a mix of Western and Liberian foods.
By Priya Krishna
Jonathan Reynolds, Playwright and Food Columnist, Dies at 79
His plays tended to parody American institutions. His food writing tended to be full of humor.
Jonathan Reynolds in 2003 in “Dinner With Demons,” a one-man show in which he cooked a full dinner onstage.
By NEIL GENZLINGER