“Follow me,” Nando said. “I know where it lives.” It was late morning, hot, humid and quiet. Shafts of sunlight cut through the jungle as we followed a path through the latticed shade. A few hundred yards away, gigantic cargo ships stacked with containers chugged along the Panama Canal. But that was another world. Where…
I’ve made salsa my whole life. These tips changed everything. The salsa spectrum is wide and wonderful, and a great gateway to Mexican cooking.Johnny Miller for The New York Times. Food Stylist: Sue Li. Prop Stylist: Sarah Smart. Published April 28, 2025Updated April 28, 2025 Cooks tend to get set in their ways. If you…
These recipes are light and nourishing and bring some weeknight dinner excitement to the table. Martha Rose Shulman’s lemon and garlic chicken with cherry tomatoes.Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Published April 28, 2025Updated April 28, 2025 It’s easy to hear the word “chicken” around dinnertime and feel immediately bored….
When a person develops solid tumors in the stomach or esophagus or rectum, oncologists know how to treat them. But the cures often come with severe effects on quality of life. That can include removal of the stomach or bladder, a permanent colostomy bag, radiation that makes patients infertile and lasting damage from chemotherapy. So…
Good morning. I fixed and filled the bird feeder and Mr. Cardinal was on set within the hour, bullying the grackles away and getting on the seed. He hung out while I worked on a lawn wrecked by dogs, on a wood pile that needed stacking, on the piles of stuff that’ll have to go…
Around that time, “there was another thing I had to deal with,” Evan told me. We were sitting in a study room in the library at Loyola Marymount. Long, wide windows overlooked a colonnade of palm trees. Evan has the same deep dimples and unwavering eye contact as his younger self, but he wears his…
Gluten-free is the Kevin Bacon of the food world: We’re all within six degrees of separation from someone who avoids gluten. That’s why, as we approach graduation party, bridal shower, picnic and barbecue season, it’s good to have a really good gluten-free cake up your sleeve. Brian Levy’s gluten-free yellow sheet cake is built on…
Do we really have free will when it comes to eating? It’s a vexing question that is at the heart of why so many people find it so difficult to stick to a diet. To get answers, one neuroscientist, Harvey J. Grill of the University of Pennsylvania, turned to rats and asked what would happen…
Sad, wilting leaves? Never again with these easy expert suggestions. Have a glut of herbs? Prepare them smartly, then use them with abandon.Yossy Arefi for The New York Times (Photography and Styling) Published April 25, 2025Updated April 25, 2025 At markets in the spring, abundant, well-priced bunches of herbs can be just as tempting as…
There’s no tried-and-true salve for the morning after a big night, but this easy recipe is as close as it gets for Eric Kim. Garlicky, gingery and full of bright flavors, this panacea will heal you from within.David Malosh for The New York Times. Food Stylist: Rebecca Jurkevich. Published April 25, 2025Updated April 25, 2025…