This cozy literary-culinary haven celebrates Black foodways
Tag: Holiday 2025
In his new book with writer Christine Muhlke, Le Bernardin sommelier Aldo Sohm brings wine and food together, and to the people.
“It’s all about using smart techniques and ingredients that build flavor—things that are both beautiful and delicious.”
For Brooklyn-based artist Maayan Zilberman, jewel-like sugar creations—shaped like caviar or stilettos—tap into collective desire.
In Williamsburg and Greenpoint, two very different styles of chicken are looking to turn spits, and heads.
