For nearly five decades, whether in drawing, painting, sculpture, video, theater or opera, William Kentridge, 70, has explored the history of violence and its effects on humanity. Often he makes charcoal or ink drawings of scenes of South Africa, where he was born and has lived nearly all of his life, and where the fallout…
The painter Derrick Adams, 55, came of age in New York in the late 1990s, at a time when artists of color were often relegated to showing their work in off-the-grid spaces like coffee shops, or “anywhere that would allow them,” as he recalled recently. He’s now represented by Gagosian, one of the world’s most…
It’s Day 4 of the Creativity Challenge. How’s your brain doing? There is a scene in the film “Shakespeare in Love” in which the actor Joseph Fiennes spends a minute or so bantering with Gwyneth Paltrow in the backyard of her castle, then runs to his writing desk, where “Romeo and Juliet” pours out from…
This year, we’ve named a new No. 1 and added a feature for sharing favorites with friends. Diners in New York City are spoiled for choice. On a single block, you might find a pizzeria, a noodle shop and a fine-dining institution, all of them stellar. How did we ever narrow more than 20,000 restaurants…
Food costs continue to fluctuate, so we asked readers if they’ve changed how they shop and cook. Shoppers are finding smart ways to keep their grocery costs low, like buying in bulk and making typically store-bought items at home.Jessica Attie for The New York Times By Sharon Attia and Allison Jiang Published June 2, 2025Updated…
9 a.m. Discover the belly of Marseille Indulge in a flaky, slightly sweet chicken pastilla (3 euros) from the Boulangerie O’Coin Gourmand Pains Traditionnel et Gourmandises before heading for a café crème (2 euros) at the Bar de l’Est, a bare-bones, decades-old café on the Marché de Noailles. Sit facing outward toward the market, on…
TL;DR: It’s not necessarily the pasta water. It’s the marriage of starch, cheese and water, Eric Kim writes. This spoonable pasta is a dance of sorts between two pots: one with fresh green beans and orecchiette, the other with sausage ragù.David Malosh for The New York Times. Food Stylist: Simon Andrews. Published May 28, 2025Updated…
Soy sauce? Peanut butter? Maple syrup? Settle some scores with this breakdown. Keep shelf-stable bottles tightly sealed in a cool, dark, dry cabinet — not over the stove — as light and heat will speed up oxidation.Julia Gartland for The New York Times. Food Stylist: Yossy Arefi. Published May 22, 2025Updated May 22, 2025 You…
Snacks, sandwiches, sweets and more to grab and go, go, go. Johnny Miller for The New York Times. Food Stylist: Sue Li. Prop Stylist: Sarah Smart. Published May 19, 2025Updated May 19, 2025 You’d think the first 70-degree day in New York was a government-sanctioned holiday, the way that throngs of winter-weary city dwellers spill…
For the second installment of our new Getaway Guide series, T asked readers who hadn’t settled on their summer travel plans yet to describe their dream trip (but set a realistic budget, not including airfare). After consulting with a few travel experts, we came up with some suggestions. Below are answers to several of the…
