From a French orphanage to her third Michelin star—the only woman in the U.S. to have three—Crenn talks past, present and future while sheltered with her fiancée, actress Maria Bello.
WSJ. Magazine - Food
With a rise of home blending kits and “crowdsourced” labels—made by soliciting drinker input online—whiskey makers around the world are appealing to the quarantined tinker-drinker. How well will it age?
These elite chefs consider a bleak future: a roundtable discussion with Noma’s René Redzepi, Blue Hill’s Dan Barber, Kith/Kin’s Kwame Onwuachi and Sqirl’s Jessica Koslow
Plant-based meat company Beyond Meat’s CEO Ethan Brown: “We want to be the brand that lets people separate the idea of ‘meat’ from animals.”
After meeting in New York, and opening nearby London locations last year, fashion designer Gabriela Hearst and chef Daniel Humm prove the exception to the rule “no new friends”
By founding their own labels and operating the area’s vineyards, a growing number of black women are succeeding in an industry that had long shut them out
We could all use some advice on how to put those stockpiled cans to work. An interview with food stylist and author Lola Milne about her new book “Take One Can.”
The Italian fashion house banks on its success with a Florentine cafe by taking the concept to Los Angeles just in time for the Academy Awards.
Cookbook author and British mainstay Diana Henry on her new book, “From the Oven to the Table.”
Making an Alpine ski getaway? A flurry of new and renovated hotels make their debut in the French Alps this winter.
“Chinese food like you’ve never had it before” is how the fashion designer and retailer categorizes Chifa, a restaurant his family is opening in Los Angeles
A new class of elevated, booze-free “spirits” have tasting notes, pedigrees and prices as hefty as the real thing. Inside the Dry January–fueled rise of boutique drinks like Seedlip, Kin and Proteau
It creates trust and connection when you select a wine, says Aldo Sohm, wine director at Eric Ripert’s Le Bernardin, who’s out with a surprising new book of tips this week.
Because Friendsgiving is always more fun than Thanksgiving. Holiday-loving chef Jonathan Waxman’s six tricks for hosting the most successful one yet.
A new San Francisco restaurant is a shrine to wagyu, sourcing the rarest and “most culty” beef from remote Japanese farms
Forget the Frenchie toque and starched apron. One chef is making chef jumpsuits—part of a suite of new collaborations in the fashion-meets-culinary space
L.A.’s Josef Centeno reflects on the childhood feasts that inspired his new cookbook Amá
Fashion darling and Wes Anderson collaborator Waris Ahluwalia pours his soul into a new project: a tiny, twee tea room. (Say that three times fast.)
Cha Cha Matcha, the green tea shop with fashion buzz, is betting on millennial love of canned drinks
California baker Nicole Rucker’s new cookbook, Dappled, is a master class in how to effectively use seasonal ingredients