Recent and archived work by Aliza Aufrichtig for The New York Times
For the 10th anniversary of NYT Cooking, we’ve collected recipes that racked up five-star ratings, topped our charts and went viral — plus a few that lit up the comments section.
By The New York Times Cooking
‘Chaos’ is an unruly word for a volatile time. The election is the least of it.
By A.O. Scott
Everybody loves the middle class. Nobody wants to be mid, or middling. “Middle” is a tricky word.
By A.O. Scott
The subway isn't just buried in the bedrock of New York City — it's embedded within its fiction, too. These archival photographs and literary quotes transport you through time.
By Erica Ackerberg and Tina Jordan
Following the rules is expensive for dispensaries and their customers in New York.
By Ashley Southall and Adrienne Grunwald
The people have spoken. Here are the books they voted for.
By The New York Times Books Staff
There’s no getting around the fact that the list of the 100 Best Books of the 21st Century is… daunting. Want to start reading a new book right away? We can help.
By The New York Times Books Staff
For many Black women, summertime calls for braids. Pricing for knotless braids, which are faster to braid, feel lighter and have gotten more popular, depends on the length and size of each braid and color blend, and whether hair used in the boho style is human or synthetic.
By Lola Fadulu and Naima Green
More than 500 writers and notable book lovers have shared their picks for the best books of the 21st century. Now it’s your turn.
By The New York Times Books Staff
We combed through a month’s worth of receipts from more than two dozen people across the U.S. to better understand our relationship to the food we buy.
By Priya Krishna, Tanya Sichynsky and Aliza Aufrichtig