The re-emergence last week of the supermodel Linda Evangelista on the cover of British Vogue after her revelation in 2021 that a cosmetic procedure known as CoolSculpting had left her disfigured, has been hailed, widely, as a triumph. The photo shoot inside the September issue, featuring numerous arresting photos of Ms. Evangelista by Steven Meisel,…
Clinton Vineyards, in the Hudson Valley town of Clinton Corners, has been producing cassis black currant wine and sparkling seyval blanc for years. The winery has been known for its seyval blanc, a French American hybrid grape that is starting to achieve cachet. Now, Phyllis Feder, who has been the winery’s sole owner since her…
A good knife deserves a first-rate cutting board. Artisan Revere, the Brooklyn company whose knives are made in Idaho, has introduced end-grain cutting boards in walnut, maple or cherry. End grain is said to be the least damaging to knife edges. Made from wood rescued from furniture manufacturing, these heavy boards sit on little nonskid…
Maya Kaimal, whose food company has put easy Indian fare on many tables with its sauces, condiments, marinades and prepared legumes, has now added a collection of heat-and-serve Indian-inspired soups. The choices, all vegan with a modest kick, are richly spiced lentil, creamy spiced butternut, chickpea and kale with a hint of coconut, and, my…
An outing to the Catskills this weekend will benefit Heritage Radio Network, a nonprofit platform for discussions about food issues that has been broadcasting since 2009 from the restaurant Roberta’s in Bushwick, Brooklyn. Mushroom foraging, picnics, hog butchery demonstrations, breakfasts, lunches and dinners are on the schedule for Saturday and Sunday, rain date Sunday for…
Burlap & Barrel, the Queens spice company with global sources, has introduced spice blends made in their countries of origin for the first time. Its herbes de Provence, a classic mixture of oregano, thyme, rosemary and savory, is notable because the herbs all actually come from Provence and provide forthright aroma and flavor. Similarly, its…
On Saturday, next door to their Clementine Bakery in Clinton Hill, Brooklyn, Elle Barton and Natalie Marie Gehrels are opening a plant-based ice cream shop. With bases of cashew and coconut milk, they will churn out a raft of rotating flavors like peach-ginger, cold brew and peanut butter to be scooped at the counter. In…
My thoughts in quick succession after seeing the word “esquimole” on the menu at Hasta la Madre, a new Mexican restaurant in the Usaquén neighborhood of Bogotá, Colombia: A portmanteau of guacamole and esquites — grilled corn with mayonnaise, Cotija cheese and chile powder — sounds delicious. (It was.) Though I typically prefer my…
Hi there, it’s Melissa. When I worked part-time in a professional kitchen in high school, the first thing I learned was how thrilling it is to share a kitchen with pros: the graceful shimmy between flaming sauté pans, the calming effect of a team that has your back amid the chaos — I took to…
Pierre Hardy could have been a professional dancer. But in choosing an alternate route that led him to become the creative director of shoes and fine jewelry for Hermès, he believes he’s been able to achieve many of the same aims. “What I did with dance, and what I’m doing now, is help people to…