Renewal Near the Aegean Sea Mario was a foster child; I was a sheltered bookworm. We married young in Union, Maine. When the seven-year itch hit, we decided to renovate a cliff-side villa in Santorini for a crazy Malibu defense attorney. It was 1994, before the island’s spine sprouted resorts. Work days included transporting bags…
ONA was also among 33 restaurants around the country to receive a green star, a new category created by the Michelin Guide last year that rewards restaurants that are “committed to advocating a virtuous, sustainable approach to gastronomy.” Mr. Poullenec said inspectors looked for restaurants that work with local producers, grow their own fruit and…
Under normal circumstances, asking the question, “How are you?” would likely render a habitual response. “Fine.” But as 2020—and the first few weeks of 2021—proved, there’s nothing normal about the current state of the world. Posing the same question to the famed fashion editor and author of The Chiffon Trenches: A Memoir, André Leon Talley…
At Bowery Farming, a company that has very little to do with the Bowery but grows greens in vertical indoor farms, has introduced a series of what it’s calling Farmer’s Selection, greens released every four months to tempt the willing cook to depart from the usual arugula and baby romaine. The first in the series…
“When was the last time you buttoned a shirt?” Alessandro Sartori, the artistic director of Ermenegildo Zegna, said last week on a phone call from Milan before his fall show. The question was not wholly rhetorical. Like many of us, Mr. Sartori has spent lockdown wearing garments that are comforting and easy, with few of…
Läderach, a family-run Swiss chocolatier now based in Ennenda, a town south of Zurich, opened its North American flagship store on Fifth Avenue just before Christmas. It has a smaller boutique in the Bloomberg Building that opened last year. Founded in 1962 by the pastry chef Rudolf Läderach and now run by two grandsons, Johannes…
Ms. Allison doesn’t take a single day for granted. “If I am alive for Inauguration Day and have my health, I will be watching every bit of it,” she said. “For that day I will probably get a little dressed up and put some pearls on.” She wore them on her wedding day, 57 years…
Headliner The Grey at Intersect by Lexus The somewhat-improbable combination of a high-end automaker and far-flung guest chefs and restaurants that opened on West 14th Street about two years ago has brought an interesting dimension to New York’s dining scene. The latest is Mashama Bailey, the chef who owns The Grey in Savannah, Ga., with…
Dukkah is a Middle Eastern seasoning mix, combining spices, nuts and seeds, that’s used as a dip and a topping. Camilla Marcus, the chef and the owner of West-Bourne, a California-style restaurant in SoHo that closed in September because of the pandemic, has maintained her company’s retail sideline, selling some condiments and other products for…
In the run-up to Valentine’s Day, it pays to have some expertise when it comes to chocolate confections. The pastry chef Nick Malgieri, who taught at the Institute of Culinary Education in New York, will guide you through three virtual lessons in chocolate for the 92nd Street Y. The first, on Jan. 25, will cover…