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Two semi-bearded former @gq style editors hanging out, one of whom happens to be the new EIC of Gentlemen’s Quarterly (go @willwelch!). Really cool seeing how a brand can evolve with the times, while retaining its DNA and capitalizing
Not sure why I had to go all the way to a French diner in Toronto to order chicken-fried steak, but I’m glad I did. @leswanfrenchdiner
Pasta and walnuts. Or, as the always dashing @clare.deboer would say, “Hand-cut farfalle with gorgonzola cremosa and walnuts.” Plus a lot of other tasty dishes, not pictured here, with @sachsmo and Alan Richman. A fun Friday lunch
The February issue of @bonappetitmag, on stands now, featuring CBD centerfold model @anti_christ_a. And on the actual cover of our Healthyish Issue, the amazing @danielasotoinnes. (CBD 📸 @yungbludlau; cover 📸 @danielle
Why yes, I am going to make Italian heroes today, while watching playoff games I kinda sorta but don’t actually care about. But unlike back in the day, when I would stack the cold cuts and fixings like a pack of cards, I’ll employ
So our friend @kevster_69 reminded my brother @andyrapoport66 and me that we were at this show 30 years ago this week (😬) when Soulside opened for Fugazi at the Wilson Center. And when I zoomed in on the photo, I was like, Oh, da
Kouign amann—difficult to spell, even harder to make. I first came across the pastry in the mid ‘90s in an issue of Saveur. I ripped out the recipe and labored over a skillet-sized version of the cake, which is basically just butt
All of the meats. Or, well, at least, a lot of them. Plus some parm and honey and some olives somewhere. Because who has time to actually *make* hors d’oeuvre? And because no one ever complains about a bunch of salty things with cockta
Not that I’m above crumpling a napkin just so for a good photo, but this perfectly blue, scrunched-up one was honestly just lying there when I took this picture. As for the waffle, it’s homemade-ish—from a small-batch mix got
For all of you who were betting on whether we would put a turkey on our Thanksgiving cover this year, well, yeah—the answer is yes! But we also did this super fun thing we’ve never done before for a November issue. We rented a rad
Frittata for friends. Fifteen eggs, half cup of crème fraîche, some grated parm, lots of caramelized onions and some sautéed spinach and garlic. Five minutes on the stove, 15 in a 350-degree oven. Guidance provided by @dawnkp
Well that was tasty. @misinewyork

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