When Michelin announced earlier this month that its 2020 New York City guide would include Westchester County, it led some Michelin-watchers to one conclusion: The guide wanted to award one or more stars to Blue Hill at Stone Barns in Tarrytown, N.Y. And that’s exactly what happened. In the star lineup announced on Monday afternoon,…
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Every evening, crowds swarm Marine Drive, the iconic waterfront on the southern tip of Mumbai, India’s financial capital. Few of the families and tourists who are out taking in the air stop to look back at the low-rise apartment blocks that line the avenue — a cityscape Salman Rushdie described in the novel “The Ground…
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LOS ANGELES — Tex-Mex, maligned by outsiders, skeptics and snobs for decades, is often mislabeled as a counterfeit branch of Mexican cuisine, or dismissed as the regrettable fuel of American sports bars. If you’ve been duped and accepted this as the truth — if you have, in other words, rebuffed the vast regional cuisine of…
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For a head start on a real New England Thanksgiving, watch two chefs prepare a five-course holiday dinner at the De Gustibus Cooking School at Macy’s. Clark Frasier and Mark Gaier, who worked together at Jeremiah Tower’s Stars in San Francisco and have gone on to open M.C. Perkins Cove in Ogunquit, Maine, will make…
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Anyone who has participated in a Peking duck banquet knows that such multicourse, celebratory dinners are a big deal in China, and have been for centuries. A new exhibit at the Princeton University Art Museum shows feasting from the 10th to the 14th centuries — during the Liao, Song and Yuan dynasties — through banqueting…
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Nicolas Ghesquière, the artistic director of Louis Vuitton women’s wear and one of the designer jewels in the LVMH crown, has spoken out — or posted anyway — to dissociate himself with his company’s new association with President Trump. A brief recap: Last Thursday afternoon, Mr. Trump cut the ribbon on a spanking-new Louis Vuitton…
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When it comes to food, I will forever favor crispy over saucy, because saucy is the enemy of crispy, and crispy is the best and most pleasant thing about food. For example, I can’t stand when people squeeze lemon over my fried calamari or schnitzel, and think eggplant Parm is a waste of a crunchy…
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Carl Safina, 64, an ecologist at Stony Brook University on Long Island and a “MacArthur genius” grant winner, has written nine books about the human connection to the animal world. Coming next spring is “Becoming Wild,” on the culture of animals, and a young adult version of “Beyond Words,” on the capabilities of dogs and…
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