Sho Konishi, the designer of the plastic apron Sophia Roe wears on our cover, talks about the intersection of food and fashion.
Food For Thought
One chef tells of her dreamiest dinner party, and why there should be several courses served and at least one person present that you want to kiss.
Eric Huang and Maya Ferrante’s Pecking House is open, but that’s just the beginning of the story for this partnership.
Clare de Boer’s love letter to Shaker cuisine
“I dread that question!” laughs Mark Byrne, cofounder of Good Liquorworks, the distillery behind Good…
From “Everyday Improvisation” basics to “Introduction to Fish Butchery” deep dives, there’s something for everyone.
While relying less on foods sourced from animals is a good overall strategy to tread more lightly, the truth about the sustainability of each product is complicated.
We’re taking “innovation” back in this issue, and I hope these stories broaden your idea of what the term means in 2019.
Thinking of the choking first aid posters ubiquitous in New York restaurants, Karen Leibowitz imagined a similar “what to do” PSA for sexual harassment.
Prohibition turns 100 this year and, well, we all know how that turned out.
