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The author of Station Eleven weaves together stories of a hotel worker and an ultra-wealthy con man in a novel that captures how precarious life is — in a way that feels particularly resonant now.

In an interview with NPR about his memoir, Permanent Record, former NSA contractor Edward Snowden denies any cooperation with Russian intelligence and says he would return if guaranteed a fair trial.

When today's children someday ask what Sept. 11 was really like, Garrett Graff's book will be the answer: He vividly recounts the most upsetting and totemic moments — and critical, little-told others.

Sarah Parcak has found that studying the rise and fall of civilizations has given her hope, or at least some hope. Her new book is called Archaeology from Space: How The Future Shapes Our Past.

In her debut collection, Kimberly King Parsons writes with the unpredictable power of a firecracker, bringing flashes of illumination to sharp, compassionate stories about longing and disappointment.

Andrea Lankford delves deep into the cases of three men who vanished while hiking, but also explores the history of the PCT and the rich, nuanced subculture, practices and literature that surround it.

Yevgeny Prigozhin, leader of the Wagner mercenary group, appeared on the passenger list of a business jet that crashed Wednesday in Russia. Beyond that, little is clear.

Even Massachusetts Gov. Deval Patrick himself describes the story of his life — from growing up on welfare in Chicago to thriving in business and politics — as "improbable." But he had a lot of help, he says, from a loving family and supportive teachers.

When gold was discovered in Alaska and Canada in the 1890s, thousands packed their bags and headed north, knowing little of the troubles they would face. Howard Blum writes about their adventures in The Floor Of Heaven: A True Tale of the Last Frontier and the Yukon Gold Rush.

In a stew, oysters keep the fresh mineral flavors of a raw bar — but with the plump texture of a cooked bivalve. It's a warming way to have the best of both worlds, in a simple and satisfying oyster stew. Here are four interpretations of a classic, with flavors from Japan, Mexico and New Orleans.