5 Things to Do This Weekend
Our critics and writers have selected noteworthy cultural events to experience virtually and in person in New York City.
May 13, 2021, 5:00 a.m. ET
FILM SERIES
Maggie Cheung in the Wong Kar-wai drama “In the Mood for Love.”Credit.Janus Films
While supervising new digital restorations of several of his films, the Hong Kong director Wong Kar-wai made certain adjustments, such as changing the aspect ratio the image dimensions of “Fallen Angels,” which now has a wider frame than it did when it was first shown in 1995.
Wong, whose movies often concern the impossibility of setting anything in stone, has said the altered format reflects his unrealized intentions from that time. Ever since the restorations began touring last fall, mostly virtually, cinephiles have debated the tweaks (though unless you know the films by heart, you’re unlikely to notice).
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For downtown to continue to thrive and the community to continue to be a welcoming place, it takes people to stand up and show up. I feel grateful because I’ve had a lot of mentors who have given me the opportunity (to get involved).
I guess when I’m passionate about something and I believe in something, I don’t really think twice and I fight for what I believe in.
Should more young people take on leadership roles?
Absolutely. It s always the right time to get involved. It’s always the right time to take on different responsibilities. We’re already seeing that.
A garlicky pistachio puree turns white beans into an irresistible topping for toast, salads and more
05 May 2021 - 15:18
Beans With Pistachio Aillade. Photo by Scott Suchman for The Washington Post.
The Washington Post
If you asked me to list my desert-island foods, one of them would be nut butter. Preferably, and I realize this would probably be stretching the rules, I d want a variety of nuts, plus a high-speed blender or food processor (and electricity, naturally) to help turn them into the freshest spreads on the fly. (I d also need a way to toast them first, but I figure I can play that by ear.)
I remember where I was when the baking revolution began. Do you?
It was November 2006, and I was a test cook at Cook’s Illustrated magazine in Brookline, Mass., when I walked over to see what my colleagues were gawking at. It was a loaf of bread that my fellow test cook David Pazmiño had just transferred to a cooling rack. I remember the loud snaps and pops coming from the bread as it cooled, the glossy crust crackling. He cut off a slice, revealing an open, airy hole structure with a moist, custard crumb. It was extraordinary.
“This was the recipe that democratized bread-baking,” says Peter Reinhart, a chef-instructor at Johnson & Wales University and the author of “The Bread Baker’s Apprentice” (Ten Speed Press, 2001).