Hot Dogs for Vegans
Over the weekend we hosted our closest friends for a back-to-school backyard barbecue, indoors.
A Small and Simple Thing
Transmissions from the desk of Brooks Reitz - entrepreneur, writer, and home cook.
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Latest posts
The Case for The Airstream
As made most strongly by the late Paul Fortune
A Poor Man's Guide to the Hamptons
I should start by saying this not a “guide” to the Hamptons in the traditional sense.
The Things We Carry
A post about bags, wallets, totes, and packs
Drink Your Jam
A guaranteed success for cocktail hour
Oh, hi.
Hello, there.
Avocado Pasta
An elegant, Cali-inspired dish
The Humble Breadcrumb
And the Panzanella it deserves
Pickles Are Invading the Beverage Aisle
Beyond the pickleback
Salad Days, Edition Now
Healthy eating for human people
The Tools Artists Use
I recently wrote about lessons I learned about operating restaurants from Tom Sachs, using the protocols he developed for running his studio as a guiding light for running restaurants, or any organization, really.
Regional Delicacies
Going home.
The Young Turks Making Antiques Cool
Freaky antique-y
What Tom Sachs taught me about running a restaurant
Industry Notes
Broccoli and Hazelnut, a marriage in two dishes
Broccoli is not my least favorite vegetable (that would be rutabaga), although it’s relatively low on the list.
Sweet & Salty Graham Cracker Smoothie
Another for your recipe books
Grilled Asparagus Salad with Charred Scallions, Pistachio, and Mint
Earlier this week, I was featured on The Pleasure Lists, one of my favorite reads with a clear and simple mission: talking about pleasures.
A Simple Transmission
The Best or The Favorite
Some thoughts on hospitality.
I’ve got a short one for you today.
Chris Fenimore's Guide to the North Fork of Long Island
Chris Fenimore is a friend, a talented photographer and writer, perhaps most well-known in the menswear scene on account of his long-running ‘Five Fits With’ series for Esquire.
The Yankees Are Coming!
Is there an inverse American invasion happening in London?
A trick for cooking greens, from The River Cafe
and some great ideas from Superiority Burger and Cervo's