In Rose Kitchen, Petra Lindbergh and Rose Chalalai Singh have built a high-profile following in the art and fashion worlds around their shared passion for the flavors of South and Southeast Asia. Tracing their thoughtful cuisine and elite client list.
The cookbook author and philanthropist explains how she convinces her kids—and her husband, Jerry Seinfeld—to eat less meat and dairy.
A decade after founding the company, Amanda Chantal Bacon has a fresh round of funding and a new health-focused cookbook. “Maybe wine and prescription pills, maybe those tools aren’t working for you anymore,” she says, “so you’d like some other tools.”
Call it a new approach to comfort food: Chef Sean Brock’s upcoming restaurant isn’t just about the cuisine. It’s also about his workers—and his own—wellbeing.
Chef Magnus Nilsson left his two-Michelin-star restaurant to help lead the MAD Academy in Copenhagen. Can Scandinavia’s farm-to-table ethos bring on a global transformation?
Yangban Society, from chefs Katianna and John Hong, aims to be a new kind of Korean-American deli, with a menu of inventive dishes.
Copenhagen Chef René Redzepi is launching his restaurant’s first line of products, starting with a line of garums, fermented sauces once popular in Roman times
The Italian car company opens Cavallino, a reimagining of the iconic restaurant in Emilia-Romagna by chef Massimo Bottura and designer India Mahdavi.
Jody Williams and Rita Sodi, the chef couple behind the West Village restaurants Via Carota and Bar Pisellino, are opening a new place inspired by the Shakers.
Humm’s Michelin three-starred Eleven Madison Park almost never had an empty table. Will going almost fully vegan be his biggest-ever test?
In her new cookbook, Vilailuck Teigen, known as Pepper, shares her recipes for the Thai-American comfort food her family loves to eat.
One of the most mediocre, habitual, begrudgingly tolerated (if not openly loathed) rituals of New York life is now, a year into a pandemic, seen in a new light: sentimentally. Almost.
The bean-to-cup movement is all about capturing coffee’s Holy Grail. For one coffee-obsessed entrepreneur in Kauai, Hawaii, the elusive dream is becoming a reality.
A new school of subscription wine mailers offers quirkier wines, comic-book tasting notes—and an unstuffy air.
Pêche, a restaurant in a remote part of Colorado, opened with a kinder work culture that has helped it survive the pandemic.
The Lakers star adds to his investment portfolio with Lobos 1707, a new tequila and mezcal.
Known for Honeysuckle, his lavish pop-up dinners that told a story about being Black in America, Tate is returning to his roots in Philadelphia with a radically new mission.
Esteban Castillo’s new cookbook, ‘Chicano Eats,’ captures the recipes from his Mexican-American upbringing in California.
Food entrepreneur Hawa Hassan’s new book, “In Bibi’s Kitchen,” shares the stories and recipes of matriarchs from her native Somalia and other African nations.
Glossier and Dig alum Melanie Masarin launched her non-alcoholic aperitif company Ghia in June. Here, she shares a spritz recipe with WSJ.
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