Culture

Jeremiah Stone isn’t sure if his NYC restaurants will survive COVID-19. But he’s going to support the people protesting for George Floyd for as long as he can.

Bon Appétit’s editor in chief Adam Rapoport on how we’re covering the nationwide uprisings.

We may be socially distant in this traumatic time, but we're not alone. 

Play pretend restaurant and cook something elaborate. Plus more bits from the week at BA.

Minneapolis restaurant owner Louis Hunter wants justice for the Black community. “We have no peace.”

It makes me look like Robocop but I don't care. 

The Marto “Weiss” is a bottle for blasting your summer playlist and dancing alone in your yard. 

Healthyish editor Amanda Shapiro on overcooking oxtails and battling news fatigue

10/10, would lentil again.

And lots more new “It’s Alive” merch drops today in our shop!

I always have a baggie of wine cubes in the freezer.

My days of cooking a half-cup of rice are over.

I can eat a big plate of this chicken salad in 80-degree weather and still feel great afterward.

As in, asparagus. A quick and easy stir fry recipe was the highlight of Alex Beggs’s week, plus more from her Friday newsletter.

The one thing to change about your morning routine (and it’s not “wake up earlier”).

Ramadan is all about room for improvement.

I live a low-waste lifestyle almost by accident, and I’m a better cook for it. 

I really care about eating well. I also really care about bringing 100% to my job every day getting exercise, staying in touch with my friends and family, and getting a good night's sleep. That’s where Daily Harvest comes in.

Food is only as healthy as the land it comes from and the people who grow it. Daily Harvest lets me practice what I preach without having to think twice.

Look at that happy man jetting off into space! You could be that happy!

I miss my monthly ritual with Ming, but I'm keeping one part of it alive. 

The Five Two Bamboo Cutting Board is large, lightweight, and perfect for FaceTiming.

It's become one of my most invaluable tools for cooking in quarantine.

Mixed into spritzes. Stirred into cocktails. Poured into beers. Cynar does it all.

It blends with other flours like a dream without making things too craggy, stodgy, or crumbly. 

It's an online utopia of eager-to-learn kimchi lovers.

I hope you’ll also pay attention to the lack thereof.

Goodbye Duolingo, ciao translated recipes!

Soy leghemoglobin, what art thou?