This is by no means a complete roster of all the excellent, ethically produced chocolates on the market. It’s a short list of the bars that I buy and eat regularly. All, except Valrhona, are American-made, because that’s what I find most easily available. Use it as a starting point to choose your own favorites.…
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John LamparskiGetty Images We’re only a few days into the fall-winter 2020 show season, but we’re already seeing the biggest trends of the year presenting themselves. So far we’ve spotted a strong ’90s aesthetic (re)born from Instagram, the influential power of #NewBottega accessories, and horse girls having their moment. Make sure to check back regularly.…
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You probably think you already know everything you need to know about chocolate. For instance: The higher the percentage of cacao, the more bitter the chocolate, right? The term “single origin” on the label indicates that the chocolate expresses a particular terroir. And wasn’t the whole bean-to-bar movement started by a couple of bearded guys…
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In addition to being obvious testaments to beauty, flowers are often bound up in human ritual. We give blooms to note a birth, a death and many occasions in between, including the, well, blossoming, of romantic love. At a certain point, though, we long for something more surprising and complex than the single stems of…
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Morbid curiosity along with a bit of masochism drew me back to Hudson Yards. Many of the restaurants that have been built there have seemed cursed on one level or another, but the latest one sounded uniquely inauspicious, starting with its timing. It opened in November — the 13th of November. The Tavern by WS,…
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It was a Project Runway family affair tonight at Johan Sebastian Grey‘s debut New York Fashion Week show, where the designer presented his Fall/Winter 2020 ‘Lineage’ collection in partnership with the Fashion for a Cause Foundation. Grey, who won Season 17 of the design competition, showed a collection of rich textiles, woven leather, and vibrant…
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In food, fermentation — the process by which enzymes from microorganisms break down carbohydrates — is both an ancient practice and a recent trend. Cheese, made from cultured milk, was being produced in present-day Iraq around 7,000 B.C., and the Chinese are thought to have started making sake from fermented rice a couple of millenniums…
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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…
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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!…
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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…
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