“Do you ever feel like a masochist for choosing your job?” Kaley Lynn Lockwood messaged Michael Brett Friedman on Hinge in August 2021. Ms. Lockwood had noted that both she and Mr. Friedman were product managers. Her opening line managed to grab his attention. The two — whose jobs entailed working with a variety of … Read more
On Jan. 7, three days before they were to celebrate their wedding in the Pacific Palisades neighborhood of Los Angeles, Kendyl Mara Klein and Benjamin Peter DiGiulio received a text alert. “It said there was a fire in the Palisades and to evacuate now,” Ms. Klein said. “I said to Ben, ‘That’s where our venue … Read more
[MUSIC PLAYING] My name is Yann Nury, and today, I’m going to show you how to prepare what I consider the perfect chicken stock. We will start by using a whole chicken, a little bouquet of herbs, onions, carrots, parsnips, turnips and a whole head of garlic. I’ve tied my herbs together into a little … Read more
Carefully tending a vat of stock used to account for a hefty chunk of the workload in fine-dining kitchens. Today, however, says the New York-based chef Yann Nury, “it’s a forgotten skill,” with many restaurants forced to rely on store-bought powder and cubes, owing to cost, time and space constraints. Nury, however, finds those alternatives … Read more
Charles Phan, a self-taught chef whose family fled Vietnam when he was a teenager and whose sleek restaurant helped change America’s perception of Asian food by replacing menus of inexpensive noodle dishes and spring rolls with ones that married the best local ingredients with the food he grew up on, died on Monday in San … Read more
These booze-free beverages are easy to make and bound to delight. Published Jan. 22, 2025Updated Jan. 22, 2025 January is a month of fresh starts. Among the many resolutions — diets, goals, plans and promises — you may have committed to cutting back alcohol altogether, or just pausing for the month and observing Dry January. … Read more
Is it just me, or is it a bit chilly out there? All of my plans are getting canceled one by one, like dominoes, because it’s simply too cold to leave the house (to be clear, on nights like these you have my full permission to bail on outings and commit yourself to dinner on … Read more
Strange Delight for a Stranger We matched on Tinder in April 2020. Both quarantined alone, 2,500 miles and 25 years apart. She texts, “Do you want to see some pictures?” Pictures? Sure. Her suggestive selfies and dancing videos delight me for a month. Curiously, she never asks for anything in return. She writes, “Going back … Read more
This was the chockablock 400-level section of the collection: the section for the Nigo-ologists and their Pharrell-ospher classmates. If you didn’t spend the early 2000s reading Hypebeast.com or brushing up on videos of Nigo’s clothing warehouse (this man owned Pee-wee Herman’s suit, folks!), at least some of it would be lost on you. As if … Read more
As you may know, my list of B.I.F., or Best Ingredients Forever, starts with anchovies and lemons, but it certainly doesn’t end there. Let’s have a look at some of the other ingredients in my heart and my cart, beginning with cabbage. I came late to cabbage. Other than sauerkraut on a hot dog or … Read more