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Lidia Bastianich
An Italian meal out at a restaurant in Queens circa the seventies would likely have featured something parmigiana—fried veal or eggplant with red sauce and white cheese. It might have been delicious,...
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The Dalmore Cask Curation Series
The Dalmore sources the finest casks to age its whisky from wineries and distilleries around the world, and its new Cask Curation Series pays these partnerships their due. The first release, the Sherry...
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The Birthplace of the Negroni Reopens in Florence
Florence is the birthplace of many things: the Renaissance, bistecca fiorentina, Gucci, and the negroni. Caffè Giacosa dates to the 1800s when the Giacosa brothers started their business, and it...
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Hélène Darroze Plants Her Flag in Morocco
“This is the kitchen of my dreams,” exclaims Hélène Darroze, conducting a class in the new cooking school at Royal Mansour Marrakech. The celebrated and highly decorated chef has vocalized what each of...
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Get All Fired Up With Volcanic Wines
Volcanic wines erupted onto the world’s wine landscape in the early aughts and quickly developed cult status. Produced from grapevines growing in the rocks and ash deposited by volcanic activity, these...
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The Epicurean Frank Lloyd Wright Collection
Victorinox has crafted high-quality products, including its iconic red pocket knives, in Switzerland for over 125 years. Since acquiring a majority stake in Epicurean, the Swiss manufacturer is now...
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Xila Is Shaking Up Mexico’s Liquor Industry
In Mexico City, a female-powered distillery is helping upset the country’s traditionally masculine liquor industry. Founded by Hillhamn Salome in 2015, Flor de Luna distillery is 100 per cent...
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A New Season of Antoni Porowski
When we video chat in late January, Antoni Porowski is still riding a high from a trip to Costa Rica over the holidays. The Queer Eye star was vacationing with his buddies from CEGEP—pre-university in...
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At the Chef’s Table: Dining In With Teo Paul
Sitting by the picture window of his new restaurant Le Tambour Tavern, the sepia-toned, midday November light washing over him, chef Teo Paul yawns wearily, his understandable fatigue from a stressful...
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The New Matriarch of Niagara Wine
At first blush, Kelly Mason’s Niagara vineyard is almost uncannily primped. The vines on the Twenty Mile Bench property seem more ornamental than agricultural, and the whitewashed farmhouse Mason calls...
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