A dry skillet and patience are all you need to transform leftover rice into a meal, Eric Kim writes. Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne Published June 13, 2025Updated June 13, 2025 I grew up with a rice cooker on the counter and a bag of rice the size of…
When Matt, Peter Listro’s son, grasped that his father’s death was imminent, the shock was so strong that it was physical: He felt in his chest the finality of what was to come. Matt, 39, hoped to marry one day. He had always pictured his father beaming at his wedding, and he had loved imagining…
The dad text can be a beautiful thing. Sometimes, it’s a barely decipherable jumble of emojis and punctuation that makes you scratch your head and smile. Other times, it’s a nugget of advice or a few words of support, right when you need them most. In honor of Father’s Day, The Times asked readers to…
9 a.m. Head to Columbia Road Columbia Road Flower Market is perhaps one of the most popular attractions in East London. On any given Sunday, people can be seen walking the streets with a bouquet tucked under their arm or wrestling onto a train with a monstera plant. A warning: it gets incredibly busy. Arrive…
The U.S. health secretary’s dismissal of an influential vaccine advisory committee this week sowed uncertainty about the future of vaccine recommendations nationwide. On Wednesday, Secretary Robert F. Kennedy Jr. announced eight new members of the Advisory Committee on Immunization Practices, which makes recommendations that are adopted by doctors, pharmacists, insurers and patients. His nominations included…
If you’ve ever watched children at a playground or visited a skating rink, you’ve undoubtedly seen people of all ages taking tumbles. Falling is never fun, but the consequences become more serious as we get older. More than 14 million adults age 65 and over report falling every year in the United States, and the…
I should mention at the outset a few things about this menu. First, it’s light, fresh, cool, elegant — meant for beating the heat — with the flavor-enhancing help of some familiar Japanese ingredients. It’s also a bit of a splurge: You’ll need to shell out for seafood and invest a certain amount of effort…
Here’s some good news worth shouting from the rooftops: Yewande Komolafe is back! After a serious illness that kept her out of the kitchen for more than a year, she’s sharing her creative, soulful words and recipes in her column once again. First up is her Ghanaian light soup, a popular dish across West Africa….
This morning, The Times announced that Tejal Rao and Ligaya Mishan are our new chief restaurant critics. It’s the first time the job is being shared by two people and the first time we’re not trying to hide their faces. Also, they will be filing full-length, starred reviews from around the country, not just New…
Elon Musk said in a social media post early Wednesday that he regretted some of his posts and comments about President Trump last week, which had led the president to disparage the tech billionaire, a feud that played out in real time on social media. Mr. Musk said on his X platform that some of…
