ARTICLES & ESSAYS

• New York Times

  • The Resilient Spirit of Basque Country Extends to Its Restaurants​

• Bon Appétit

  • I Quit My Lawyer Job to Cook in Spain. Things Did Not Go According to Plan

  • ​The Liminal Romance of Drinking at an Airport Bar

• Saveur

  • France Says Non To Nitrites—and the Country’s Meat Industry Is on Board

  • Better Than “Best”? This New Culinary Award Breaks with Tradition

  • How Chefs Are Handling the Summer Sriracha Shortage

  • This Basque Winery Is Reinventing Vermouth With a Regional Grape (and Sustainable Methods)

  • ​Here’s What 3 French Wine Pros Pair With Their Oysters

• Eater

  • McCormick Wants to Be a Cool Spice Brand

  • ​For Fancy Fish at Home, Frozen Is the Way to Go

• The Guardian

  • As an American in Paris, I love Emily’s vinegary take on the city of light​

• Architectural Digest

  • 4 Budget-Friendly Bathroom Remodel Ideas From TikTok

  • 5 Things You Shouldn’t Ignore When Planning an Outdoor Kitchen

  • 5 Crafty Projects Inspired by Summer Camp That You Can Do in Your Backyard

  • Everything We Learned From Watching School Bus Renovations on TikTok

  • This Target Dresser Looks Totally Bespoke After Two DIY Talents Work Their Magic

  • 7 of the Most Inspiring Kitchen Makeovers We’ve Seen on TikTok

  • ​6 Design Tricks I’ve Learned From Watching TikTok Creators Do Bedroom Makeovers 

• Airmail

  • French Lessons — an interview with Sezane founder Morgane Sézalory

• Vogue Business

  • From circular to vintage: The department stores of Paris test new concepts

  • 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

• Food & Wine

  • ​Here’s Where to Grab a Drink After Leaf-Peeping in the Catskills

• Travel + Leisure

  • This Wellness-focused Paris Hotel Doesn't Feel Like Paris — and That's Exactly the Point

  • 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 TikTok Got Me Out of My Pandemic Cooking Rut

  • The Swirly, Brain-Freezing Origins of the Frozen Margarita Machine

  • 'Hot Girl Food' or Not—Tinned Fish Is the Best Fish

  • YouTube’s Favorite Abuela Shines a Light on Mallorcan Cuisine

  • How We Ate Through a Most-Unusual Year

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

  • The Unforgettable Pasta That Makes Me Long For Italy

  • Remembering Floyd Cardoz, Champion of Indian Food

  • 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

• Home 52

  • Rediscovering the Joy of Visiting Other People’s Homes

  • The Timeless Allure of Poterie Renault’s Handmade Kitchen Goods

  • ​Lessons From Renovating Our Homes During a Pandemic

  • Why I'll Always Love Clotheslines

  • 5 Clever Tips for Decluttering the Kitchen Table

  • 9 Relaxing Art Projects to Recharge Your Inner Battery

• 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