Food
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A Tasting to Benefit the American Indian College Fund
Try dishes from five Indigenous chefs, check out an exhibit on 100 years of restaurant menus and more.
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Put a Pound Cake in Your Freezer
More gifts to future you: chocolate overnight oats and a big batch of oven beans.
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John Mulaney Punctures His Persona in ‘Baby J’
In his highly anticipated new Netflix special, the comic changes his pace to deliver bristlingly funny material about addiction, rehab…
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Wonder and Awe in Natural History’s New Wing. Butterflies, Too.
When plans for it first surfaced, I wondered if the new Gilder Center at the Natural History museum might end…
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Dutch to Make Public the Files on Accused Nazi Collaborators
Historians and archivists are excited and concerned about providing unfettered public online access to investigators’ files that have been restricted…
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Killer Moms and Bloody Elevators: A Talk With the Stars of ‘Evil Dead Rise’
Lily Sullivan and Alyssa Sutherland discuss their gory roles in the latest addition to the “Evil Dead” franchise.
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Review: The Danish String Quartet Spins Through Schubert
The group returned to Zankel Hall for the latest installment of its “Doppelgänger” project, featuring a premiere by Anna Thorvaldsdottir.
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Benjamin Millepied Uses Movement to Reinvent ‘Carmen’ on Camera
The choreographer is trying his hand at filmmaking with an experiment that merges drama, dance and music.
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The Essential (and at Times, Elusive) Power of Mustard Oil
South Asian cooks swear by the bite of mustard oil. But in the West, it is not as widely available.
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Bartenders Are Giving Blue Cocktails the Green Light
Once considered tacky, blue versions of classic cocktails are appearing on bar menus throughout New York City.