Tamar Adler

Is there a more endlessly reinventable food than pizza?

The Ranch Hudson Valley

When I first became aware of the pantsless trend, I was ambivalent about it. I’ve always loved how Ann Margaret looked pantsless—so much that I went to an Andy Warhol-themed party last winter and almost left my pants off to imitate Edie Sedgewick, who famously eschewed pants. (Did Sedgewick even own pants?) Alas, I chickened out and wore black leather pedal pushers. More recently, when I’ve been tempted, going pantsless hasn’t seemed practical. Maybe it is if you’re Kristen Stewart promoting a m…

“You’re trying to distract me,” says my husband, to whom I’m helpfully reciting these facts. He’s relentless. He should have been a lawyer. “Tell me you’re not about to fill our house with glitter.” The delicate thing is that I am. I’m packing away his sewing supplies—he’s an amateur seamster—to make room for boxes and boxes of loose glitter, glittery nail polish, glitter eye shadow, glitter bath bombs, and so on. Glitter is in the air, both figuratively and, I recently learned, literally—from L…

It’s called Solein and could be headed for US shelves in 2024.

And what are the non-drinkers drinking?

A deep dive into the Vogue archive yields food writing that is helpful, hurtful, and otherwise.

IT’S 9:30 ON A CRISP MORNING IN HUDSON, New York, and after lowering my mask and tightening my scarf against the chill, I lift a glass, pantomime a clink, and take a gulp of vodka. The 80-proof liquor is sweeter than I expected, with pleasant undertones of dark fruit. This isn’t the most productive start to a workday—I have just dropped my son at preschool—but it’s the least I can do to save the planet. Sobriety is a small price to pay for carbon sequestration. How am I sequestering carbon by dr…

All You Can Eat? Inside the Intuitive Eating Craze

Is Serving Raw Meat And Fish A Dinner Party Taboo?

Here is a roster of the knives I own: a ten-inch Wüsthof bought fifteen years ago after a knife-skills class, where I was tricked into believing that extremely large knives are easier to use than small ones; assorted paring knives bought for €9 a pop at markets in France; a heavy, pricey bread knife; a boning knife sharpened to resemble a prison shiv; an eight-inch Global santoku, which I don’t remember buying; and an eight-inch Togiharu, the house brand of the famed Japanese knife store Korin,…

Can You Serve Canned Food at a Dinner Party? (Yes, You Can!)