Good morning. It’s been nearly a decade since the designer Steven Stolman taught me to make his chicken Provençal (above), and I’ve made it one gajillion times since (approximately). It’s a staple for dinner parties and Sunday suppers in my house — an excuse to iron napkins and use the plates we inherited from my…
You open your eyes and grope for your phone. You check your inbox and discover dozens of spam emails that made it past the filter. Tapping over to Instagram, you find a request for a supposed brand collaboration in your DMs. Your WhatsApp notifications, meanwhile, consist solely of strangers asking you to invest in a…
For his 73rd birthday in April, Felice Macchi had lunch at La Bettola Del Gusto, a restaurant in Pompeii, Italy, with a focus on seafood. He ordered the house specialty: spaghettoni, a thicker spaghetti, in a fermented anchovy sauce with black truffles and butter made with milk from water buffalo native to the Mediterranean region.…
The sheet-pan chicken and roasted broccoli are out of the oven, and white rice is steaming on the stove. Virginia Sole-Smith, who has spent a decade writing about how women think and feel about their bodies — and how they pass along those feelings to their children through food — is about to serve dinner…