In firm conditions, Masters in November a distant memory
Rory McIlroy, of Northern Ireland, tees off on the fourth hole during a practice round for the Masters golf tournament on Wednesday, April 7, 2021, in Augusta, Ga. (AP Photo/Gregory Bull) Gregory Bull
Caddy Adam Hayes, left, gestures beside Jon Rahm, right, as Rahm prepares to putt on the 13th hole during a practice round for the Masters golf tournament in Augusta, Ga., Wednesday, April 7, 2021. (Curtis Compton/Atlanta Journal-Constitution via AP) CURTIS COMPTON / AJC
Webb Simpson hits out of a bunker at the 13th hole during a practice round for the Masters golf tournament on Wednesday, April 7, 2021, in Augusta, Ga. (AP Photo/David J. Phillip) David J. Phillip
In firm conditions, Masters in November a distant memory
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Spring brings a return to normal for Masters
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The curious case of Charles Coody, Augusta’s remarkable one-hit wonder Ewan Murray © Provided by The Guardian Photograph: Augusta National/Getty Images
Charles Coody speaks with such charm that it feels impossible to depict him as a cold-blooded assassin. Yet 50 years ago this very week, that is precisely what he was. The 35th edition of the Masters saw Coody, then 33, prevail by two.
There are two remarkable elements to Coody’s success. The first is that he held Jack Nicklaus at bay on day four at Augusta National. Nicklaus, who already had eight major titles to his name, was a supposedly irrepressible major force. Even more interesting is that Coody, known as an outstanding iron player, was never to win on the PGA Tour again.
Get those perfectly burnished, flaky pastries straight from your oven with this expert advice.
Croissants plain or almond, or filled with chocolate or ham and cheese are all achievable at home.Credit.Johnny Miller for The New York Times. Food Stylist: Laurie Ellen Pellicano.
By Claire Saffitz
April 6, 2021, 12:24 p.m. ET
Does anything in the baking realm rival a fresh croissant, the way its burnished shell shatters, then yields to the silky, bready, layered interior?
Simply, the answer is no.
A pastry as miraculous as a croissant is, predictably, tricky to make at home. There is the lamination the process of rolling and flattening butter into thin sheets between layers of dough and the rolling and folding of that butter-layered dough, a technique called a “turn.” In professional settings, machines called slab rollers in temperature-controlled rooms laminate the dough quickly and effectively, producing light, flaky, uniform croissants. Home bakers, however, must comp