All the Best Looks From Spring-Summer 2021 Haute Couture

Schiaparelli Creative Director Daniel Roseberry pulled inspiration from Elsa Schiaparelli’s philosophy about couture, citing her “ambition […] to experiment, to be disobedient, in all things: fabrication, shape, color, iconography.” Roseberry dismantled what we typically see during couture week, exploring irreverence and making the effort to display separates like cargo pants and even a bomber jacket…

Pepper Soups for Chilly Nights

Egunsi Foods, a line of chilled ready-to-heat and eat West African foods from a company based in Harlem, has added three hearty pepper soups. Lemongrass-chicken, crayfish-chicken and vegan lemongrass-mushroom — thick with ingredients like chunks of succulent chicken and big sliced mushrooms — are richly haloed with spice. While satisfying on their own, they also take…

A Super Bowl Spread From Tom Colicchio

A copious array of comestibles for the Super Bowl from Tom Colicchio will more than satisfy a pandemic pod of four to six. Braised mojo pork, braised brisket, white corn tortillas and chips, along with a slew of condiments, including guacamole, black-bean salad, slaw, assorted pickles and salsa verde, can be ordered by Friday for…

A Taste of Carnival in New Orleans

For the first time, Brennan’s, one of the best-known restaurants in New Orleans, will sell its traditional ring-shaped purple, green and gold-frosted king cakes for nationwide shipping. The cake is 10 to 12 inches in diameter, serves 15 to 20 people and can be ordered until Feb. 15. (Mardi Gras is Feb. 16 this year.)…

The Impermanence of Beauty

Has vegan food ever been so beautiful? “Kajitsu,” a cookbook explaining the Zen Buddhist Shojin cuisine of Japan, offers page after page of magnificent seasonal dishes, with recipes. The book’s all based on the Murray Hill restaurant Kajitsu (now closed because of the pandemic), which moved to its present location from the East Village in…

Cocktails Delivered Straight to Your Door

You’ve heard of ghost kitchens, where chefs without brick-and-mortar restaurants work on food for delivery? Now, welcome Ghost Bar, an online cocktail service. Its menu of well-made premixed drinks, in 6- to 10-ounce portions ($12 to $24), ranges from classics like Negroni and Sazerac, to inventive libations, like the delicious Old Money with spiced rum,…