Ivanka Trump, Met Gala, Jimmy Kimmel: Your Tuesday Briefing



• The Writers Guild of America and Hollywood studios reached a last-minute agreement for a three-year contract early today, avoiding a strike.

Fox News ousted Bill Shine, one of its most senior executives, on Monday, the latest aftershock of a sexual harassment scandal that has forced a painful public housecleaning.


Bill Shine leaving a Manhattan restaurant last month. Mr. Shine was let go on Monday.
Credit Mark Lennihan/Associated Press..

• Will President Trump “do a big number” on big banks? His recent comments about breaking up the biggest U.S. lenders shouldn’t have come as a surprise, our columnist writes.

• U.S. stocks were mixed on Monday, but the Nasdaq hit a record high. Here’s a snapshot of global markets.

Smarter Living

• Cooling down after exercise won’t stop you from feeling sore the next day.

• Recipe of the day: Fast tandoori chicken suits a busy night.


Freak flags fly at the Met Gala.

Today’s 360 video looks at the work of Rei Kawakubo, the Japanese designer for Comme des Garçons honored at the Metropolitan Museum of Art’s Costume Institute Gala on Monday.


Breaking Beautiful: Kawakubo at The Met

Rei Kawakubo is the first living designer given a solo show at The Met’s Costume Institute since 1983. See her work up close in this 360 video.

By GUGLIELMO MATTIOLI and LOGAN JAFFE on Publish Date May 2, 2017. Photo by Thomas Ling, via The Metropolitan Museum of Art. Technology by Samsung. . Watch in Times Video »

This year’s theme was edgy and asymmetrical, and almost everyone in attendance delivered. Katy Perry wore a crimson veil and dress; Rihanna stunned in layered floral flounces.

And our fashion critic, Vanessa Friedman, has started a weekly newsletter about the way we wear clothes. Sign up here.


Katy Perry in John Galliano for Maison Margiela. Credit Benjamin Norman for The New York Times

• Partisan writing you shouldn’t miss.

Read about how the other side thinks: From the right, exploring the case for a pre-emptive strike against North Korea; from the left, what Democrats should seek from former President Barack Obama.

• Tony nominations.

The nominees will be announced at 8:30 a.m. Eastern today. Here’s what to watch for. (Hint: Don’t expect a “Hamilton”-like sweep this year.)

• Show on teen suicide raises concerns.

Mental health experts warn that “13 Reasons Why,” a popular Netflix series, romanticizes suicide.

Its creators say they aimed to help struggling young people.

• Mind your language.

That man across the aisle just used the F-word!” A Times reporter and his sons got a lesson in soccer, and swearing, at a Tottenham Hotspur game in London.

Best of late-night TV.

Jimmy Kimmel explained why he was off last week: His wife had given birth to a son. He recounted a heart-wrenching story.

Back Story

America’s culinary champions gathered in Chicago on Monday for the annual James Beard Awards, the country’s gastronomic Oscars.

Since 1991, the event has highlighted the best of the American food industry.


James Beard, “kitchen wizard,” at work in 1962. Credit Yale Joel/The LIFE Picture Collection, via Getty Images

Long before people started talking about celebrity chefs, James Beard was hailed as a “kitchen wizard” and the “dean of American cookery.”

Born in Portland, Ore., he dropped out of college and studied voice and theater in Europe. But back in the U.S., acting didn’t pay the bills, so he turned to catering and teaching clients how to cook and serve dinners “in an international manner.”

By 1955, he had founded a cooking school in New York with a basic course of six lessons: crepes and sauces, soufflés, omelets, bread making, oven cookery, and preparing a complete dinner party.

More than 20 cookbooks, a pioneering TV show and a stream of formative critiques followed, paving the way for chefs like Julia Child and Marcella Hazan. Mr. Beard died in 1985.

He professed an “incurable addiction to fine caviar” and was equally enamored of buttered new potatoes (though he eventually gave up the butter for health reasons).

“The secret of good cooking,” Mr. Beard said, “is, first, having a love of it.”

Remy Tumin contributed reporting.


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Source: New York Times



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