The first cookbook from the chef and co-owner of Brooklyn's celebrated Roberta's and Michelin starred Blanca restaurants features recipes you can actually follow and make at home. More than just its celebrated pizzas, the recipes cover a variety of...
Not Just Peachy, Sriracha Jam
Brooklyn-based duo The Jam Stand delivers yet another craveworthy combination with Peach Sriracha Jam. Loaded with locally-sourced ingredients, flavors of pucker-your-lips peach sweetness seasoned with zesty sriracha result in a palette-perfect balanced...
Sweet 'tauk Lemonade
Taking the motto "Made with love in Montauk," Sweet 'tauk Lemonade is a locavore juicer located at the far reaches of New York's Long Island. Founder Debora Aiza makes lemonades that blend local ingredients and lemons imported from optimal growing...
The Preservation Kitchen
From Paul Virant, chef-owner of the Chicago area's Vie and Perennial Virant, comes a collection of recipes and techniques geared towards foods with a long shelf life. "The Preservation Kitchen" traces the Michelin-starred chef's mission to dish...
132 5. by Issey Miyake
Having built his reputation on merging fashion with technology and methods of design far beyond conventional garment construction, Issey Miyake continues to move his now venerable house into new realms of womenswear. "Designers must not think egotistically...
A long career in industrial design informs Martha Davis' footwear collection, which was first launched back in 2009. The multifaceted designer spent the last few months at San Francisco's Workshop Residence, creating shoes by hand from custom steel...
Keeping Cool Hunting mascots Otis and Logan well rewarded in recent weeks has been NYC's very own Bocce's Bakery. Driven by wellness and sustainability, the small batch dog treatery uses only "human-grade" ingredients—antibiotic-free beef...
Blue Hill Farm at Stone Barns
Since 2004 Blue Hill Farm at Stone Barns in the Pocantico Hills has been on a mission to raise awareness about the effect of food choices on our everyday lives. Now the gastronomic purveyors behind New York Mouth are helping make some of the natural...
Bourbon Barrel Foods
Based in Louisville, Kentucky, the city known as the gateway to bourbon country, Matt Jamie has found a new way to repurpose barrels that have been used to age the region's signature spirit. Bourbon Barrel Foods makes micro-brewed and barrel-aged...
Apps for Conscientious Eaters
We know plenty, perhaps even too much about how we ought to eat, but the fact remains we put a lot of faith in restauranteurs and grocery stockists to have our best interests in mind. Lately, we have noticed a few apps that aim to put power in the...
To call the newly-opened Grazin' diner in Hudson, NY farm fresh is an understatement. The first restaurant in the USA to be certified Animal Welfare Approved, everything served in the restaurant comes from family farms that raise livestock humanely...
After leaving his home in Germany to study large-scale farming in England, Uli Bennewitz moved to the U.S. to work in agribusiness. His beer-brewing hobby soon became an obsession, and 25 years ago he started Weeping Radish, now North Carolina's...
Hendzel and Hunt's 24-Hour Design Challenge
Earlier this year a group of designers gathered in Hendzel and Hunt's studio were given a brief. Inspired by the industrial history of the Peckham area that was home to the Edison Bells factory, the task was to create a machine capable of playing...
War Craft Collection
After launching a furniture series made out of wood reclaimed from Coney Island's boardwalk in 2010, Brooklyn design studio Uhuru takes up the concept again with their second "local materials" collection, this time using deck wood from the USS North...
Brooklyn Hard Candy
Like millions of good ideas, Brooklyn Hard Candy was dreamed up over several drinks one night. But unlike most booze-fueled enterprises, this one has more than enough cred to back it up. The joint product of Le Cordon Bleu grads Danny Mowles (also...
In sharp contrast to the Mondrian SoHo's pronounced "La Belle et la Bête" theme is the hotel's swanky bar and lounge, Mister H. While the rest of the Benjamin Noriega Ortiz-designed, 270-room hotel lends itself to French trim, Mister H has...
Lindy & Grundy
Erika "Grundy" Nakamura and Amelia "Lindy" Posada are readying their knives and cleavers to butcher the finest sustainable California meats. Opening up shop in L.A., Lindy & Grundy will peddle locally-sourced charcuterie including Rancho San Julian...