New York Times Cooking is filled with thousands and thousands more recipes to try this weekend. (It’s true that you need a subscription to access them and to use the tools and features on the site and app. Subscriptions are what allow us to continue to do this work that we love. I hope you will consider, if you haven’t already, subscribing today.)
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Now, it’s a far cry from American barbecue or lobster rolls on a dock in Maine, but I still think you ought to read new fiction from Sally Rooney: “Unread Messages,” in The New Yorker.
Kim Severson reported for us this week on a new breed of technologically advanced hydroponic farms that’s drawing interest from investors and celebrity chefs — and plenty of critics as well. Dave Chapman, a Vermont farmer and the executive director of the Real Organic Project, told Kim: “Hydroponic production is not growing because it produces healthier food. It’s growing because of the money. Anyone who frames this as food for the people or the environment is just lying.”
Thanks to the invaluable Longreads, I came across this remarkable tale in Alpinist, by Barry Blanchard, about a mountain rescue in the highest reaches of the Canadian Rockies.