An intelligent mix of culture, style, travel, food and property, as well as where to go and what to see.
I had only been to Fortnum & Mason once before. The first time I went, I wasn’t sure what I was getting in to. I remember that the distinct, pale eau-de-nil (mint green) exterior – its signature color – was framed by cream trim and Georgian sash windows stacked neatly across several stories. It was
Like all men, my dear friend Chris Black is an absolutely terrible person to shop with. He behaves only marginally better than a boy toddler. As we stood on the street outside Fortnum’s, this New Yorker’s greeting to me was, “I’m not really a Christmassy kind of person.” How anyone could say this when they
The pièce de résistance was roast goose with gravy and potatoes in goose fat
Summer is absolutely the wrong time to get out the smoker
The distillers and distributors must be Kentucky-based and preferably family owned and operated
Despite the scarring incidents, people eat like kings in the Anne series
These ersatz pastries are sold without taste or conscience
There’s no shortage of catastrophic predictions for New York City under Zohran Mamdani’s leadership. While we probably won’t see breadlines, the wildly expensive, exhaustingly derivative restaurants that dominate the New York food scene are likely to become more dominant. Mamdani’s big pledge on food is to “make halal eight bucks again.” But it’s a “false
The Royal Ballet and Opera’s new restuarant should be a destination, whether or not Tristan und Isolde whets your appetite
A world that appears ‘diverse’ in its mosaic of faces and flags has become increasingly uniform in its cuisines
I’m known as a ‘budding plant scientist’ in the village, but homemade GMOs?
‘I’m expecting to see a savage Carbone review anytime soon’
Like so many Manhattanites, I felt I knew the self-described ‘lox-smith’ personally
Some supposedly inanimate things really and truly have tears
Thanks to modern conveniences, it’s not to be feared
The menu includes many of the greatest hits along with enough neologisms to excite
Besides a handful of hippies, the market just isn’t there yet for such a vast variety of vegan menus
You cannot maintain a financially stable business by restricting the dietary options
As with pretty much all of these ‘foods of the future’ we simply don’t know what long-term consumption will do to us
Come December, the stem will snap clean, releasing the cold-green scent of chlorophyll and victory
The best Italian chefs walk the line between history and the future
They’re bastions of authenticity in performative times
The ciders are delicious – and with names like ‘Passionate Patriot IPA,’ a big hit with Trump fans
Eating well in the Marais, where several other museums reside, is a challenge
Throughout a widely varied career, the TV chef’s approach hasn’t changed
The plants’ robust stems and glossy leaves look almost too healthy
Americans need to be as health and food conscious as Europeans for his food dye-banning plan to work
The experimental culinarian is coming to New York
It’s only a matter of time before some local wag tries to diminish my dominance
