Save this storySave this storySave this storySave this story The reasons for the success of “Oppenheimer” at the Oscars—thirteen nominations and seven wins—are self-evident. The movie is about a serious historical and political subject, and it made a zillion dollars.…
Save this storySave this storySave this storySave this story This wasn’t the first year that the Academy Awards fell on the second Sunday in March, forcing the good citizens of Hollywood to manage their hair appointments and limousine pickups around…
Save this storySave this storySave this storySave this story For the cover of the March 18, 2024, issue, the artist and animator Peter de Sève illustrated the way we now experience seasons: all at once. But not everyone is upset…
Save this storySave this storySave this storySave this storyYou’re reading the Food Scene newsletter, Helen Rosner’s guide to what, where, and how to eat. Sign up to receive it in your in-box. Few people in New York City understand pasta…
Save this storySave this storySave this storySave this story The first enclosed shopping mall appeared in the United States in 1956, in Southdale, outside Minneapolis. The photographer Stephen DiRado was born a year later, and came of age as Southdale’s…
Save this storySave this storySave this storySave this story In her short story “Five Signs of Disturbance,” Lydia Davis writes of a woman who is “frightened”: She cannot always decide whether what seems to her a sign of disturbance should…
Save this storySave this storySave this storySave this story It is more or less unheard of, in American life, for anyone, let alone a woman, to become globally famous as an octogenarian. That it happened to Iris Apfel, the inimitable…
Save this storySave this storySave this storySave this story We don’t traffic in rumors, but, if we did, there’d be plenty to choose from. If you were cruising the Internet last week, you may have come across an urgent appeal…
Save this storySave this storySave this storySave this story Michael SchulmanStaff writer You’re reading the Goings On newsletter, a guide to what we’re watching, listening to, and doing this week. Sign up to receive it in your in-box. Is it…
Save this storySave this storySave this storySave this story When I’m cooking for myself, the question I nearly always start with is: how much effort am I willing to make today? When I’m cooking for anyone else, the question is…
