A hospitality-adept interior designer sets the stage for entertainment occasions at home using antique tableware, silver, and glass from his well-built collection.
Field notes: On Native Grounds
A look into how Indigenous chefs and activists are connecting traditional Native American foodways with modern-day dining.
Object lesson: One Simple Trick
On the enduring appeal of puzzle jugs.
Facets and settings: Library Gems
A roundup of some noteworthy recent books on jewelers and their jewelry.
The Joy of Cookbooks
A cookbook collector catalogues a few of the many volumes that have helped him explore and enjoy the byways of American cuisine.
Museum visit: An Educational Étouffée
On the culinary cultural buffet that is the Southern Food and Beverage Museum in New Orleans.
Field trip: Dutch Treat
An indoor folly at the Grolier Club hearkens back to the taverns of old New Amsterdam.
History on the Half Shell
All about the renaissance of the landmark nineteenth-century Brooklyn restaurant Gage & Tollner.
Curator’s pick: A Winged Wineglass at Winterthur
Curator Leslie B. Grigsby describes the wineglass that stole her heart.
Food for Thought
A current exhibition at the Norton Simon Museum examines the many meanings of the edible in art.