Board-certified ob-gyn Shieva Ghofrany, MD explains that the oral vitamin A derivatives that first came on the market in the early ‘80s (aka isotretinoin, or Accutane) are known to cause birth defects at fairly high rates. It’s why having the medication prescribed also means taking mandatory pregnancy tests. Topical retinoids have never been found to … Read more
By David Tanis, The New York Times I’ve always been a big fan of cooking today for tomorrow. A lot of meals taste better if they are prepared and allowed to rest a day before serving, and spreading the work across two days makes many cooking projects easier. It can also mean the difference between … Read more
By Florence Fabricant, The New York Times How would you like that mushroom? Medium-rare perhaps? Increasingly, an epic mushroom main course is becoming as essential as a steak or fillet of salmon on restaurant menus around the country. At Café Chelsea in New York City’s Manhattan borough, a meaty, ruffle-edged slab of maitake, also known … Read more
By Emily Weinstein, The New York Times Is it OK to have just cookies for dinner? Asking for a friend. We’ve fully toggled into holiday mode here at New York Times Cooking, starting with Cookie Week, our annual baking bonanza. Inch for inch, is there anything happier than a cookie? It’s joy forged from butter … Read more
By Rick A. Martínez, The New York Times There are many reluctant turkey eaters out there. Deeming it bland or boring or both, they might begrudgingly eat it out of tradition or politeness. But when leftovers are being passed out at the end of the night, they’re nowhere to be found. The truth is, blandness … Read more
By Priya Krishna, The New York Times Every great host has a party trick, that ingenious move that will always dazzle guests. Mine is bhel puri. I didn’t always see it that way. I grew up eating bhel puri in snack bars perched within South Asian grocery stores or, when we visited India, at roadside … Read more
By Melissa Clark, The New York Times The traditional Thanksgiving table generally sticks to a muted, autumnal palette: bland beiges and tans, maybe accentuated by ruddy orange or maroon, and mild flavors to match. This is a great year to add vibrancy and verve, not just for the visual thrill, but because colorful ingredients also … Read more
By Ali Slagle, The New York Times As Thanksgiving week unfolds, prepare to feel stuffed, and not just with stuffing. Your days will be filled with activity, the refrigerator packed with ingredients for the big meal, the house crammed with guests. And if you’re hosting visitors or welcoming children (or grandchildren) home, you also, somehow, … Read more
By Rebekah Peppler, The New York Times The distance from no Thanksgiving cocktail to Thanksgiving cocktail should be short: bottle to glass to hand. But unless you’re aiming to pour rounds of liquor directly on the rocks and call it a holiday, you’ll want to find inspiration in three-ingredient classics. “They’re easy to put together … Read more
By Khushbu Shah, The New York Times Justin Pichetrungsi is having lasagna this Thanksgiving, carrying on a tradition his parents started. But he’ll be making his from scratch. Thanksgiving was a rare day off for his parents, who ran a Thai restaurant, and they weren’t really turkey people. For the holiday, they often bought lasagna … Read more
