ARTICLES & ESSAYS

• Airmail

  • French Lessons — an interview with Sezane founder Morgane Sézalory

• Vogue Business

  • Boosted by venture capital, leather alternatives gain steam

  • Kering shines light on sustainability efforts

  • ​Victoria Beckham and Francesca Bellettini talk creativity and sustainability in Paris

• Travel + Leisure

  • A Moveable Feast — Kelly Rangama of Le Faham

  • Outdoor Originals — LL Bean x Todd Snyder

  • Go to the Catskills for Gorgeous Fall Foliage — Stay for the Wine, Beer, and Spirits

• Food52

  • How We Ate Through a Most-Unusual Year

  • Why I'll Always Love Clotheslines

  • Summer Calls for Pisto Manchego—With a Fried Egg on Top

  • The Unforgettable Pasta That Makes Me Long For Italy

  • For Creamier, Tastier Scrambled Eggs, Just Add Peanut Butter. Seriously.

  • Dispatch From Paris: A Certain Dish for Uncertain Times

  • Why I Don't Like French Fries

  • The Best (& Worst) Food Trends From the Past Decade

  • The Story of France’s Most Extraordinary Pastry

  • The Simple, Perfect Blueberry Pie That Traveled 3 Generations

  • How Eating for 2 in Paris Made Me a More Thoughtful Diner

  • The Magic French Onion Soup I Moved to Paris For

  • A Cheesy French Dinner Party Trick So Good, It's in My Weekly Rotation

  • The Simple Pasta Recipe That Broke the Silence Between My Sister & Me

  • The Island in Spain Where Salt Is Like Gold

  • The Simple, Perfect Potato Wonder That Brings Me Back to Spain Every Time

  • In Spain, a Mythical Ham Sandwich Passed Down Through Four Generations

• People Food​

  • ​Your Step-By-Step Guide to Making Homemade Pizza from Scratch

• Heated Magazine

  • How the French Changed the Way I Think About Lentils

  • Déconfinement in Paris: Rediscovering the Joy of Cooking for Friends​

• DVEight Magazine

  • Diner Heaven​

• Vice Munchies

  ​This Stinky, Tasty Cheese Is Ripening in Caves 30 Feet Below Brooklyn

INTERVIEWS

• How Chef Massimo Bottura is Fighting to Eliminate Food Waste

• Prune Co-Chef Ashley Merriman Is Not a Foodie

• Why an Octopus Is Chef Greg Proechel's Spirit Animal

• Simone Tong’s Little Tong Noodle Shop

• Miguel Trinidad: 'Punch-in-the-Mouth' Flavorful Filipino Cuisine

• Chef Bill Telepan Is Going Back to Culinary School

• Chef Suzanne Cupps’ Incredible Rise to the Top of Untitled

• Gaby Melian: Bon Appétit’s Test Kitchen Manager

• How Feedfeed Founder Julie Resnick Grew an Instagram Mega-Brand

• Bertrand Grebaut of Septime Shares His Favorite Sandwich

• The Power Couple Behind the Best Restaurant in Bilbao

DVEight Magazine

GUIDES

• Culture Trip: Places to Stay — Paris

• You Can't Visit Paris Without Going to This Street

• The 9 Best Breakfast Spots in Paris, One for Every Mood

• Paris Then & Now: The Bouillons of Paris

• Top Chef Judge Gail Simmons’ Holiday Gift Guide

RECIPES

• Food 52

  • A Yeast-Free Hack for Homemade Pizza Dough

  • Salmorejo: Gazpacho's Smoother, More Luscious Cousin

  • Last Night's Dinner, Today's Croquetas (Oh, and No Recipe!)

  • How to Make Salsa Romesco Without a Recipe