The prolific restaurateur Jean-Georges Vongerichten has reached a new pinnacle with this dazzling food hall in the Tin Building. With the Howard Hughes organization and the design team at Roman and Williams, Mr. Vongerichten, 65, has added polish to this once decrepit building in the former Fulton Fish Market area. The 53,000-square-foot setting houses market…
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At the height of tomato season the New York Botanical Garden is stepping up to the plate, so to speak. It has scheduled a weekend of hands-on tomato activities. Planting and tending on-site, potting basil to take home, making bruschetta, sampling heirloom tomatoes, learning the history of tomatoes and decorating aprons are some of what’s…
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I’ve never known what it means to have normal digestion. That’s especially hard when your profession centers on eating. As a food reporter, I usually dine out a few times a week. Since I’ve taken to the road in recent months to scout restaurants around the country for The Times’s fall list of favorites, back-to-back…
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Reading the wine writer Alice Feiring’s new book of autobiographical essays, “To Fall in Love, Drink This,” is to discover her uncommon palate. She guides you through the Jura in France and Moravia in the Czech Republic; shows a preference for Northern Rhônes like Crozes-Hermitage over Châteauneuf-du-Pape, the “fanciest” Rhône in the south; and can…
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Jorge Gaviria’s mission is to take Mexican cooking back to the basics. His online market, Masienda, sells the calcium hydroxide needed for nixtamalization, comals for cooking tortillas, and, now, it has a supply of molcajetes handmade in Puebla for grinding corn. These mortar-and-pestles, as handsome as Olmec sculptures, are made of natural basalt lava rock…
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During recent trips back to his native South Korea, Hooni Kim, the chef and owner of Danji and Hanjan (a pandemic casualty), noted that there was a banchan shop in practically every neighborhood. But not back home. “Every New York neighborhood deserves a banchan shop,” he said. The shelves of this new store are lined…
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The title on the glittery gold graph reads: “I wanna be destroyed, fictionally.” Pink bars stretch up the page, evaluating the “level of sad” for each book listed. Toni Morrison’s “Beloved” ranks the highest. The colorful recommendation chart, one of many that have rippled through the Twitter and Instagram feeds of book lovers, came from…
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For the first few years after the Serbian restaurant Kafana arrived on Avenue C, in 2008, it served two overlapping constituencies. The first, of course, was made up of Serbs. Like Kafana’s owner, Vladimir Ocokoljic, many of them had been raised in Yugoslavia before it broke up and blew apart. Dimly lighted and steeped in…
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This article is part of a series examining Responsible Fashion, and innovative efforts to address issues facing the fashion industry. As Givenchy’s fabric buyer, Romain Brabo often visited the French couture house’s fabric warehouses, seeing bolts of leftover silk, lace, tulle, cashmere, wool and more piled up, all forgotten. The most exquisite were from past…
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Those who know, know: With cool-girl labels like Ganni and Rotate populating the calendar, Copenhagen Fashion Week has been l0w-key rewriting style codes for seasons—and spring 2023 is no exception. Which is precisely why we compiled the runway trends that are inspiring the Scandis to dress as effortlessly chic they do—and made them shoppable, for…
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