Lifestyle Stories from April 21, 2026 (Change date)
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Have you seen this beaded glassware at restaurants? Of course you have.Apr 21, 2026 5:39 am - You’ve almost certainly seen the Jupiter glass: It has rows of raised beads, like a stack of delicate pearl necklaces looped around the vessel. It comes in a rainbow of colors, from sky-blue to a pale rose. Once you notice, you’ll see them everywhere. But why is it so popular?
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A taste of Hawaii in a pie: Coconut custard meets pineapple upside-down toppingApr 21, 2026 5:26 am - Pineapple upside-down cake topping gives a little ’60s flair to this coconut custard pie from the cookbook “50 Pies, 50 States: An Immigrant's Love Letter to the United States Through Pie" by Stacey Mei Yan Fong.
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How one pantry ingredient can transform a soup into a filling mealApr 21, 2026 5:20 am - Made with savory-sweet tomatoes and fluffy eggs, this substantial, brothy soup shares the same key ingredients as a classic Chinese stir-fry. With just a little flour and water, it’s a reliable way of turning whatever bits and bobs you have on hand into a satisfying meal.
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It's all in the rice. The nuanced world of Japanese sake and how to pair it with foodApr 21, 2026 5:16 am - If your experience with sake is limited to the warm cup at your local sushi spot, you’re missing the larger world of sake, which is as nuanced and layered as wine. Here are some quick sake facts.
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Feta-brined spatchcock chicken is cooked under a weight in this Egyptian recipeApr 21, 2026 4:31 am - This dish from my Michael Mina’s cookbook “My Egypt” uses the classic “under a brick” technique to maximize the chicken’s contact with the hot surface, all but guaranteeing even cooking and crisp skin.
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