Netflix has a whole range of fresh content coming to the platform.
The Kominsky Method: Season 3
Sandy Kominsky (Michael Douglas) has to navigate what aging looks like without his longtime friend Norman Newlander (Alan Arkin) by his side in the final season of The Kominsky Method.
Life only becomes more complicated with the arrival of Sandy’s ex-wife Roz Volander (Kathleen Turner).
Both funny and poignant, the Golden Globe Award® winning The Kominsky Method is a half-hour single camera comedy.
This is the third and final season and played out over six episodes.
Lucifer: Season 5 Part 2
In Part B of the stunning fifth season of Lucifer, God himself comes to Earth. Secrets will be revealed, heroic sacrifices will be made, and the world will never be the same.
Drink this: – Trillium Brewing Co.
Proof that the hard seltzer craze isn’t quite over yet: Trillium Brewing just launched SOAK, their own version of an alcoholic seltzer. SOAK’s introductory lineup features three tropical flavors — mango, raspberry lime, and pineapple — made with real fruit and, according to Trillium, devoid of any flavorings, extracts, concentrates, or artificial sweeteners. Snag a four-pack, available via curbside pick-up and shipping, for your upcoming Memorial Day Weekend barbecue.
On our radar: – love&flour
Cake break �� Salem, N.H.-based bakery love&flour is skipping over to Mass. this weekend with a pop-up at The Current in the Seaport. Baker Jamie Elizabeth has crafted a collection of macarons that go well beyond the standard pistachio and chocolate iterations, with flavors like sea salt caramel and Fruity Pebbles. There are cookies and cupcakes, too, plus a medley of cake accessories if, like me, the pandemic has prompted you to start channeling your favorite contestant from “The Great British Bake Off” at home. Find love&flour at 100 Seaport Blvd. starting at 11 a.m. on Saturday.
When the opening sequence of the first episode of High on the Hog: How African American Cuisine Transformed America began to roll, my face flushed and my stomach dropped into the pit of my abdomen. I was overwhelmed by the panning scenes of the marshes of Benin and the clips of churchgoers catching the spirit, gleefully dancing in praise. It felt intimately familiar to me. Benin is not my home, but it felt like North Carolina.
The history of Black American food is the topic of the new Netflix documentary, but food is the center of life, and the show conjures a broad and profound sense of familiarity and reverence. The four-part series takes place across the Atlantic and around the U.S. as the food writer Stephen Satterfield navigates the ways in which Black Americans created the backbone of America’s cuisine and its economy. It’s a fresh lens on a centuries-old truth: Without us, there is no America.
Netflix's 'High on the Hog' reveals how Black cooking is the bedrock of American food
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High on the Hog: How African American Cuisine Transformed America. Episode 1, “Our Roots”. (L-R) Pictured: Dr. Jessica B. Harris and Stephen Satterfield. ()
High on the Hog: How African American Cuisine Transformed America. Episode 1, “Our Roots”. ()
The macaroni pie is ready, so steamy and golden you want to reach through the television screen to scoop up a big helping. Historian Leni Sorensen hovers over a kitchen hearth at Monticello, the Virginia plantation built by Thomas Jefferson. She uses a pot hook to remove the cast-iron lid and reveal the casserole dish inside the baking vessel. “Oh, it’s sizzling,” she says, the sound audible in the background like distant applause.