In his new book, Talking to Strangers: What We Should Know About the People We Don’t Know, the New York Times best-selling author explores infamous communication breakdowns.
When in doubt: Don’t leer. Don’t comment. Apologize if you catch yourself being weird.
Swiss-chard stems are removed and discarded in most recipes, but they’re quite versatile, flavorful, and worthy of saving. They can also be steamed, grilled, or sautéed.
Broccoli stems and leaves — which most people toss — are the perfect foil for creamy ricotta, lemony chickpeas, and crusty sourdough toast.