On most afternoons, people arrive from across New York City with backpacks and plastic bags filled with boxes of small plastic strips, forming a line on the sidewalk outside a Harlem storefront. Hanging from the awning, a banner reads: “Get cash with your extra diabetic test strips.” Each strip is a laminate of plastic and…
Details
While Versace and Moschino went with major runway shows in Italy for their pre-fall 2019 collections, Louis Vuitton’s Nicolas Ghesquiére had a different plan in mind. After staging a dreamy Louis Vuitton cruise resort show in the South of France last May, Ghesquiére decided to sit out this year’s pre-fall 2019 runway circuit, choosing a…
Details
Wölffer Estate Vineyard has gradually broadened its portfolio beyond wine to include other alcoholic drinks, like distilled spirits. It has a gin on the roster, and now, the winemaker and partner, Roman Roth, has created a brandy for Wölffer, something he has wanted to do for years. The spirit is made in a traditional copper…
Details
Seemingly impractical (and totally ‘90s), white boots are officially a wardrobe fixture — and per the runways of Louis Vuitton, Givenchy, and Proenza Schouler, the trend is going strong in 2019. From ultra-sleek ankle boots to lug-sole stompers and to-the-knee styles, now’s the time to shop our new-season favorites. Does any other boot make an…
Details
The masterful tentacles of advertising and public relations have manipulated the American table for more than a century. Christina Ward, the author of “American Advertising Cookbooks,” describes the promotional cookbooks of the 1930s to ’70s to tell the story, but she covers a longer timeline, giving the history of cookbooks, of branded food products and…
Details
About five years ago, Hitoshi Sagaseki opened J+B Design, a store in a garagelike space that sold mostly Japanese goods for the home, some clothing, jewelry and personal care products, as well as food items. Several months ago, he expanded the food component. Now, there’s a wall of Japanese packaged snacks, soup mixes, teas, spices,…
Details
A slow, gentle poach in an oven isn’t as sexy as a fast cook over the jumping flames of a burner or grill. There’s no caramelization, no glistening black at the edges, no siren song of sizzling. But for perfectly silky chicken breasts, cooked without drying out or turning rubbery, a placid poaching is the…
Details
Flavored butters present no real challenge for a home cook to make. But having several on hand is a convenience that Josh Green, who studied at the Institute of Culinary Education, understands. His company, Brooklyn Buttery, is the result. He uses butter from small farms upstate and in Vermont and seasons them with Sriracha, maple,…
Details
The sommelier Daniel Johnnes — who for many years has run La Paulée, a multifaceted event covering Burgundy wines with tastings, seminars and meals — is doing much the same for Rhône wines with La Tablée. The event, from Jan. 30 to Feb. 2, includes a three-hour walk-around tasting (open to the public for $150)…
Details
Meet the average American man. He weighs 198 pounds and stands 5 feet 9 inches tall. He has a 40-inch waist, and his body mass index is 29, at the high end of the “overweight” category. The picture for the average woman? She is roughly 5 feet 4 inches tall, and weighs 171 pounds, with…
Details