For the chef, artist, and designer, eating out becomes a polysensual experience; where food waste comes back to the spatial experience of dining
Cover Stars
A permanent spot for Jorge Aguilar’s Sonoran-style tortillas, made with lard and love
The Naks chef is making history, turning out sandwiches that are 500 years in the making
For Brooklyn-based artist Maayan Zilberman, jewel-like sugar creations—shaped like caviar or stilettos—tap into collective desire.
The bestselling author looks to her pantry with a new cookbook and to the world with a line of sauces, a new shop, and so much more
Chakriya Un and Alexander Chaparro’s Khmer cuisine in Crown Heights looks to make space for the Cambodian community.
The Team Behind The Four Horsemen Opens Its Second Restaurant, I Cavallini
“I don’t tend to lead with labels. I try to lead with ingredients and how something will make you feel,” she says.
When water is added, the clear absinthe turns a cloudy, opal green—this is known as the “absinthe louche,” or releasing “the green fairy.”
Ukrainian-American, social media star, publicist, line cook. Emily Fedner has been it all and now she’s hungry for more.
Romilly Newman, a born-and-raised New Yorker, knows how to throw a party.
Woldy Reyes grew up romanticizing food. He eventually started his catering company, Woldy Kusina, which has become a staple in the New York pop-up scene.
