My life began in the tufted brown leather booth of a deli. In the fall of 1985, my mother went into labor mid-bite through a knackwurst at Nate ’n Al deli in Beverly Hills. I spent my childhood kicking
Clara Cannucciari became internet famous at 91 years old. She was 66 when video cameras first went on sale and 74 when the World Wide Web was born. She never wanted to be on camera because she didn’t the
I was among thousands flown in after the 2010 quake, and was unsettled by the atmosphere I arrived in Port-au-Prince a few days after the earthquake in 2010. I was a spokesperson for Save the Children
Suicide is the leading cause of death among young people in the UK. Now an ambitious initiative is trying to reduce rates to zero. By Simon Usborne Steve Mallen thinks the signs first started to show his
Tim Smith-Laing reviews Emigrants: Why the English Sailed to the New World by James Evans With all the political focus on immigration to these shores, it is easy to forget that anyone ever leaves Britain.
Kingsley Amis’s 1976 alternate-history masterpiece The Alteration is an overlooked—but timely—novel about the dangers of authoritarianism. Imagine a United States in which the president has ordered the
Dystopia now Thanks to the incoming president and a Republican Congress which is trying to take healthcare away from millions of Americans, it's fair to say that our reality is looking more and more dystopian
Nobody need sacrifice intellectualism for the sake of a good scare. There are many frightening, well-written books—both fiction and non—already out there, of course. But a selection of a new releases grabbed
Ingredients Quick preserved lemons (Makes 1 pint) 4 medium lemons, scrubbed and dried • 1/4 cup coarse sea salt • 1 lemon, juiced Crispy chickpeas (makes 2 cups) 30 ounces canned chickpeas • 2 tablespoons
From a stunning roast carrot salad to simple baked potatoes and gratin, Yotam Ottolenghi lifts the lid on the light meals and sides he turns to when the weather turns cold I love the transition from summer
This week’s homely bake of courgettes, potatoes and tomatoes – the result of good produce, time and heat – is familiar on both sides of the Med. Warning: it may make people stop, and sniff, around your
Good morning, it is Monday, Sept. 5. On this sunny Labor Day, we are taking a detour into noir. There's been quite a bit of true-crime reporting in the Essential California newsletter the past week because
With just days left before we turn another page in the calendar, here's a look back at the year's best films. The movie year is just about over, and a review of the past twelve months makes clear that
Break out a bottle on a hot day. When the weather's hot, jaded sommeliers and wine pros may go for Italian Vermentino or French Muscadet. But classic Chardonnay is always, inevitably, the people's choice.
The alchemy of pork, cheese, egg, pasta and water that goes into making carbonara takes practice to perfect. But when you do, its bold, creamy savouriness epitomises the best of Roman cooking A tavola,
Last Updated: January 29th Eating and drinking are essential parts of life, right up there with breathing and sex. We’ll count on you to research the latter two items on your own, but when it comes to
In conversation with one of the most respected Middle East correspondents in the world. Patrick Cockburn's new book, Chaos & Caliphate , begins with an epigraph from W.B. Yeats: "Things fall apart; the
14 Slides We took cues from the spring fashion shows to predict which colors will be on everyone's lips come spring — literally. And you don't have to be 5'11'' to pull off these runway trends. Whether
When you come across a dish you find to be the ultimate, how can you say it so without it sinking into the pool of "perfect," "best," "best ever" recipes? Let’s try reason: -A perfect recipe would be totally
Chef Way Chris Cosentino adds briny flavor to his pasta with cured tuna heart. He shaves it on right before serving. Easy Way This recipe calls for anchovies, rather than the tuna heart Cosentino uses.
It's time to pack your backpacks, weekenders, totes, and carry-ons for holiday travel, making room for gifts and extra sweaters and probably some snacks. But once you factor in the reality of layovers,