Lifestyle

At the home of the cookbook author Palak Patel, the days leading up to Diwali are spent cleaning her kitchen and preparing the numerous snacks and mithai, or sweets, they’ll deliver to...

Wine is made by fermenting grapes or other fruit, although apple and pear wines are distinctive enough to have earned their own categories, cider and perry. But a growing number of producers...

Our rave-reviewed, five-star Caesar salad that just happens to be veganBy The New York Times CookingIt’s that time of year when, inevitably, you will be asked to bring a salad to a...

“We’ll walk off the ice, and they’ll go, ‘Why did you play that shot?’” Mr. Sargon, 30, said.They nitpick because they care. That became clear to Mr. Sargon a few weeks ago...

It’s not clear how many takes it took to get that “fo’ shiz, fo’ shiz” just right in the recording studio. But however many it was, the actress Michelle Williams landed on...

On Tuesday night, inside Heidi Klum’s Halloween party at the nightclub Marquee in the Chelsea neighborhood of Manhattan, guests mixed, mingled and, in an attempt to converse over the din of the...

Stepping into the courtyard of Bombera, the acclaimed Mexican restaurant in Oakland, Calif., always feels like arriving at a party. Papel picado in marigold orange and saffron yellow flutters overhead, seemingly waving...

When a food critic comes to a city that is proud of its dining scene, restaurants and their devotees take notice. But rarely does a traditional reviewer cause as much excitement as...

The number of American babies who died before their first birthdays rose last year, significantly increasing the nation’s infant mortality rate for the first time in two decades, according to provisional figures...

Classics for a reason: crispy mustard chicken, Singapore noodles and ambrosia saladMy column this week mines the past for crispy mustard chicken with bread crumbs, a fresh take on a retro classic...