How to Taste Chocolate

If you’re going to spend upward of $8 for a fancy craft-chocolate bar, you really shouldn’t mindlessly gobble it while rushing to catch the B train (not that I’ve ever done that). Megan Giller, the author of “Bean to Bar Chocolate” and a judge for the International Chocolate Awards, gives guided chocolate tastings to help…

The Wedding That Wasn’t Sad

Our wedding was about to begin. I wore an ivory embroidered Tadashi Shoji gown and clutched a bouquet of coral ranunculus and periwinkle thistle. My throat was tight, my cheeks were flushed, and my scarlet lipstick was probably fading, but I didn’t care. I was ready to marry David Sanchez. David’s father saw me. “Kim!…

At Nari, a Thai Chef Revitalizes Fine Dining

SAN FRANCISCO — A wreck of juicy, half-busted Gulf prawns and kapi, the concentration of salted, fermented krill, beats with unripe Meyer lemon — so freshly smashed, so intensely seasoned, it tastes alive. Like much of the unflinching cooking at Nari, which opened last August in San Francisco’s Japantown, the dish is absolutely delicious. Good…

Party People and Twisted Sisters

The morning after the Oscars, as rain (which probably would have been snow a few years ago) strafed New York, bleary-eyed guests filed dutifully into The Shed at Hudson Yards for the Carolina Herrera show. Yes, the same Shed that had been so grandly canceled as a fashion venue only a season before, thanks to…