SAN FRANCISCO — Over the past 18 months, Chris Cox, Facebook’s top product executive, watched with surprise as Instagram came alive in ways he hadn’t seen before. As young people looked for ways to express themselves digitally in the pandemic, Mr. Cox became captivated by the content of creators like Oumi Janta. The Senegalese roller-skater,…
The fashion industry let out a collective gasp this morning in response to two words flooding social media timelines: Pheobe Philo. After a three-year hiatus—following her departure from Celine in 2017—Philo is returning to fashion. The former creative director of Celine and Chloe is branching out to launch her own namesake label with support from…
Good morning. Dorie Greenspan has a lovely column in The New York Times Magazine this week devoted to the pleasures of oeuf mayonnaise (above), a classic appetizer of peeled boiled eggs under satiny mayonnaise that is so revered in France that there is a society there to protect its sanctity: the Association de sauvegarde de…
This summer, over in the aging caves of Murray’s Cheese in Long Island City, Queens, they’ve been having some fun with Camembert. The affineurs have given it the barbecue treatment, with a rub of brown sugar and spices like smoked paprika, infusing the cheese with a hint of the backyard grill. The Camembert they’re treating…
The pastry chef Dominique Ansel has a knack for Viennoiseries, another name for croissants and their well-burnished everyday cousins. His Cronut aptly demonstrates his talent and imagination. Now, with his new NoMad workshop, he is delving deeper into the possibilities offered by the genre. “For 12 years working in Paris, it was all I was…
The chapters in “Wild Sweetness,” a dessert cookbook by Thalia Ho, an award-winning food blogger who lives in Australia, unfold according to seasons, but without your typical peach pie in summer or pumpkin for fall. It’s a subtler, more elegant and personal collection, threaded throughout with chocolate. Several fancy confections are included, but most of…
Most white, unaged rums are made industrially, that is, from the molasses byproduct of sugar refining. But not Rhum Clément on the island of Martinique in the West Indies. All of its rums, including the whites, are labeled agricole, meaning agricultural, distilled from the fresh-pressed and fermented juice of sugar cane. The company has now…
Nick Voulgaris III, who grew up in Huntington, N.Y., remembers going as a child to Kerber’s Farm, a local farm and store that was founded in 1941. About 10 years ago, the owners planned to sell it to a developer. Mr. Voulgaris, who had become a restaurateur and caterer, bought it, renovated it and reopened…
I was sitting inside the dark, yak-hair tent of a nomad family in Ladakh, in the Indian Himalaya. Outside, some scruffy sheep searched for greenery among the cold and barren moonscape, and large raptors circled in the thermals. As we huddled around the hearth, the old man handed me a small glass of salty, yak-butter…
In the development of disease treatments, the stage between basic research and advanced clinical trials is known as “the valley of death.” While ample public grants fund early-stage research and pharmaceutical companies are willing to fund studies on proven solutions, research at the “translational” stage, when basic findings are applied to potential treatments, is notoriously…