El Bulli. Perhaps the world’s most famous restaurant. When Ferran Adrià closed its doors in 2011, El Bulli had been named the #1 restaurant in the world five times—a record. Ferran’s radically creative molecular gastronomy influences chefs as much as his fellow Spaniard Rafa’s topspin reverse forehand impresses tennis players. But what happens to the […]
Sinking my teeth into a cob of plump, sweet corn the day it’s picked is what makes this time of the year a treat. You might remember me saying something like this last year in our blog Yellow, which featured a recipe for Taos Corn Chowder. For this year’s recipe, we’re going south of Taos, New […]
Since the turn of the century, some architects and engineers have been incorporating more and more sustainable and environmentally sensitive practices into their residential designs. Practices such as passive natural lighting, solar shading, natural ventilation, non load-bearing interior walls, steel framing and pre-fabricated modules. These concepts were responses to environmental concerns that had evolved over […]
“De gazpacho no hay empacho.” Translation: “You can never get too much of a good thing, like gazpacho.” We agree. With tomatoes voluptuously plumping in the sun on vines across the country, enticing us with their earthy perfume, it’s time for gazpacho.
“That’s good because I didn’t want to sleep in a yurt on the beach,” Ward said when I told him we’d booked rooms for he and Lynn and Magellan and I at Benesse House in Japan. Like Claudia and Jamie in the children’s book The Mixed-Up Files of Mrs. Basil E. Frankweiler, we were going […]