“Hey, can we smoke in here?” asked the actress Natasha Lyonne, 43, in a leopard print dress, holding a pack of cigarettes. She was standing inside the newly opened Caviar Kaspia on the Upper East Side, a sister restaurant to the original in Paris. On Friday, Lauren Santo Domingo, the socialite and co-founder of Moda…
There is currently a class about the designer Thom Browne being taught not, as one might expect, at Parsons or the Fashion Institute of Technology or even Central Saint Martins, but at the University of Notre Dame. And not by a business professor, or an art professor, but by a philosophy professor. A philosophy professor?…
Part of the challenge for a lot of the Black owners is they lack generational wealth that can be crucial for marketing, brand development and mass production. Through an excursion arranged by Ms. Price, we ended up at Ms. Stevens’s cellar in a sprawling white building flanked by palm trees in an industrial park in…
As juicy and succulent as the meat of properly roasted chicken may be, I’m really in it for the bronzed bits of skin curling at the edges of the bird. Salty, crispy and slicked with schmaltz, chicken skin is at its best when it’s been seasoned with garlic and salt, then left to sit uncovered…
There’s also Megafauna, in the historic center of São Paulo, on the ground floor of the city’s most emblematic residential building — the snaking, Modernist housing block called Edifício Copan. The building itself is well worth visiting: It was designed by Oscar Niemeyer, the architect who also designed the country’s capital, Brasília, and the United…
There is perhaps no Zoom meeting less satisfying than one scheduled on a cold weekday morning to talk about food — specifically, the food that one ought to eat in Paris. We couldn’t gather in a great restaurant, for the people assembled were chefs and writers spread across continents, some racing from their kitchens, others…
There is perhaps no Zoom meeting less satisfying than one scheduled on a cold weekday morning to talk about food — specifically, the food that one ought to eat in Paris. We couldn’t gather in a great restaurant, for the people assembled were chefs and writers spread across continents, some racing from their kitchens, others…
There is perhaps no Zoom meeting less satisfying than one scheduled on a cold weekday morning to talk about food — specifically, the food that one ought to eat in Paris. We couldn’t gather in a great restaurant, for the people assembled were chefs and writers spread across continents, some racing from their kitchens, others…
There is perhaps no Zoom meeting less satisfying than one scheduled on a cold weekday morning to talk about food — specifically, the food that one ought to eat in Paris. We couldn’t gather in a great restaurant, for the people assembled were chefs and writers spread across continents, some racing from their kitchens, others…
Every winter, my friend Troy gives my family a jar of his homemade Seville orange marmalade. A tawny jelly packed with shreds of candied peel, it’s less syrupy than the store-bought version, with a brighter snap and a deeper fruitiness. I think it rounds out one of the best breakfasts there is. Slathered onto a…