As the kids head back to school, weeknight soup suppers can be a real sanity saver. Warm and delicious, these “dinner-in-a-bowl” entrees can be a luscious meal when accompanied by a simple salad and some warm bread. I keep a list of delicious soups on the inside of my pantry door, so in a pinch…
Through a recruiting frenzy that has included $100 million bonus offers, personal meetings and aggressive poaching tactics, Mark Zuckerberg has hired roughly 50 new A.I. researchers at Meta in record time. But keeping that talent at the company is proving to be a different challenge. Several recent hires, along with a few longtime staffers, have…
The photos and recipes in a new cookbook made me hungry. It’s a collection of flavorful formulas sourced from the iconic San Francisco vegetarian eatery, Greens Restaurant. “Seasons of Greens” by Katie Reicher, Greens’ executive chef, showcases dishes that celebrate vegetables, utilizing the seasonal harvests of local farmers and Green Gulch, the restaurant’s organic gardens….
There is something about cherry tomatoes that tomato lovers find irresistible. Perfectly portioned for one juicy bite, they’re an adorable fruit. They’re also so sweet and intensely flavored that they make a great afternoon snack when plucked off the vine, still warm from the sun. Even our dog Harry couldn’t resist the tiny tomato’s charms,…
Corn, sweet and tender, is in joyful high season. There’s lots of it, and it’s easy to find, easy to love! The best way to eat corn is straight off the cob, dripping with butter and showered with coarse salt … or grilled to roasty, caramelized perfection and slathered with spicy lime mayo. But hurry,…
The mainstream rise of generative A.I. in recent years has fueled concerns that the technology could eat into human job prospects. A new Harvard study suggests those fears may be justified. Junior workers, in particular, have seen sharp declines in employment since 2023 at companies adopting A.I.—a trend that raises questions about the financial future…
By Linda Gassenheimer, Tribune News Service Pasta Carbonara, with its rich and creamy sauce, is a classic Italian favorite. This light summer twist brings a fresh, seasonal touch to the traditional dish. Related Articles Gretchen’s table: Steamed mussels get bite from ‘nduja, a soft and spicy sausage from Southern Italy Nonalcoholic beer and mocktails can…
By Gretchen McKay, Pittsburgh Post-Gazette If you like eating and cooking foods from across the globe, you’ll probably agree that sometimes the one ingredient that makes a certain dish sing is one you can’t easily pronounce if you don’t speak that country’s language. Related Articles Nonalcoholic beer and mocktails can help people stay sober or…
By LAURA UNGAR, Associated Press Several years into her sobriety, Logan Denzer decided to try nonalcoholic beer and mocktails while others around her drank real booze. “A lot of people feel out of place” when everyone else is imbibing, said the 27-year-old from Los Angeles, who considers these beverages “an excellent solution.” Millions of Americans…
By Kate Sequeira, Los Angeles Times LOS ANGELES — For Rebecca Zeitlin, packing her 5-year-old son’s school lunch is always full of surprises. Offer him a peanut butter and jelly sandwich at home and he won’t touch it. But pack it in his lunch with fruits, vegetables and a small treat and he’ll dive in….
