Lifestyle

Begrudgingly EnchantedWhen I worked at Disneyland, I mercilessly mocked people who visited without children. I swore I would never be a “Disney Adult.” So imagine my horror when I learned that my...

The cruise shows, those amorphous in-between collections that big brands have turned into traveling extravaganzas for very important clients and even more important social content, kicked off on Tuesday with Chanel.The current...

A line in Mark Binelli’s fascinating piece in The New York Times Magazine about Michael Jackson’s estate-led rehabilitation campaign really jumped out at me. Referring to the early ’90s, the period in...

Published April 28, 2026 Updated April 28, 2026Sometimes your body wants a wholesome, veggie-packed salad, but your soul craves a comforting, belly-filling meal that’ll keep you satiated for hours. These 15 salads...

Published April 27, 2026 Updated April 27, 2026Welcome back to the Pizza Interview, a series from New York Times Cooking where the Q&A has a catch: Our guests have to make pizza.“Abbott...

By Tanya SichynskyTanya Sichynsky is a senior staff editor for The New York Times and NYT Cooking, and she writes the Veggie, NYT Cooking’s vegetarian newsletter. Tanya grew up in the Atlanta...

By Eric KimEric Kim is a food columnist for The New York Times Magazine and a recipe developer and video host for NYT Cooking. A native of Atlanta, he is also the...

When John Lantigua, a retired journalist in Miami Beach, checked his email one recent morning, he was glad to see an invitation.“It was like, ‘Come and share an evening with me. Click...

By Melissa ClarkMelissa Clark prefers shortbread to chocolate chip cookies.Published April 23, 2026 Updated April 23, 2026Calling for just four ingredients — butter, sugar, flour and salt — shortbread is one of...

By Yewande KomolafeYewande Komolafe has been a recipe developer, columnist and video host for The New York Times since 2018.Published April 20, 2026 Updated April 20, 2026When the Barbadian chef Paul Carmichael...