Preserved Citrus From a Sicilian Institution

Caffè Sicilia in Noto, a Baroque town in the hilly southeast corner of Sicily, has been a destination since it opened in 1892. Now owned by Corrado Assenza, the fourth generation of the founding family, it is a resource for some of Sicily’s most treasured confections. Corrado follows the longstanding tradition of preserving citrus peels…

The Whitney Is Soft on Hot Dogs

The artist Yuki Matsuo, whose specialty is the intersection of food and design, has been hand-sewing stuffed fabric interpretations of various edibles, mostly meats, since 2005 for her company Yuki & Daughters. (She’s in something of a tradition: Think of the sculptor Claes Oldenburg and his giant soft BLT.) The Whitney Museum of American Art…

The New Codes of Style

Since taking the creative director reins at Balmain in 2011, Olivier Rousteing has presented collection after collection that seamlessly melds the maison’s heritage with modern-day panache. Baroque embroideries, utilitarian influences, and military details are deftly infused into each season’s offerings, with colors, silhouettes, and styling evolving to mirror the trends and predict the cultural zeitgeist.…

Fried Okra, Beyond the Batter

For the born-and-bred Southerner, few culinary experiences rival the intense satisfaction of biting into perfectly fried okra. “Whether it was at Sunday dinner, in a cafeteria or in a restaurant, a meal simply wasn’t complete without fried okra,” said Marcus Davis, who owns Kulture, a Southern restaurant in his native Houston, where Black food takes…