Shailene Woodley, who has a full plate of projects, including the “Big Little Lies” Season 2 premiere on June 9 and two movies in the works, is as thoughtful with her beauty choices as she is with her career. Born in California, Ms. Woodley, 27, prefers her beauty products natural, meditates every single day and…
DetailsNearly everyone will wake up in the middle of the night at some point in their life. For many, the cause is benign and short-lived, such as needing to urinate due to drinking too much liquid before bed. However, regularly waking up in the middle of the night can become problematic, as it interrupts sleep.…
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Headline Tsismis NYC The flavors of the Philippines are interpreted inventively in the hands of Jappy Afzelius, a Filipino executive chef who worked at high-end kitchens in France, Italy and New York. Starters, called pica pica, include pinsit fritos or pork dumplings, fried vegetable spring rolls called lumpia, and kale laing sautéed with shrimp paste…
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Is it the moonbeams? The suicide-for-love finale? Or, perhaps, the extravagant gestures that designate women as birds? For Susan Sontag, writing in 1964 in “Notes on ‘Camp,’” the camp canon included Aubrey Beardsley drawings, Tiffany lamps, women’s clothes from the 1920s, Flash Gordon comics — and also “Swan Lake.” “Camp: Notes on Fashion,” at the…
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The hunt for a simple flat sandal is deceptively hard. Many on the market are too beachy, too cheeky, poor fitting, or flat out boring. And often times, they’re also too expensive. But as with all-too-common origin stories for brands these days, Studio Amelia founder, Emily Amelia Inglis, found herself on the hunt for simple…
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Henry Voigt, a menu collector and historian, will discuss some of his latest menu finds, including items related to Edgar Allan Poe and Walt Whitman, in a talk organized by the Culinary Historians of New York. He will also explain what can be learned from studying old restaurant menus as historic records. “The Hunt for…
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The layout of the two-story Time Out Market New York, opening Friday, may be typical — aisles lined with vendors making and serving their specialties, areas for communal tables — but the details set it apart. Seats are leather. Your food comes on chinaware, with metal utensils. Drinks from three bars are poured into glasses,…
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The post-World War II evolution of the American kitchen was not simply a matter of design and technology. As the design writer Sarah Archer explains, it was largely driven by social changes, especially concerning the role of women. Ms. Archer starts with the history of the kitchen and then covers the evolution of its features,…
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BonBon, a candy store that sells imported Swedish confections by the pound, has added soft-serve ice cream. There’s an exceptionally creamy chocolate and a vegan vanilla, made with coconut oil and water, which has a slightly icy sorbet consistency. That one rotates in for regular vanilla on various days. The soft serve is not from…
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Champagne is based on tradition, but Champagne Paul Launois is going its own way. And those with some spare change can wind up with 216 bottles labeled with their names and made according to their tastes. Julien and Sarah Launois, who started the small estate in Le Mesnil-sur-Oger in 2015, produce 20 barrels of softly…
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