The silky chocolate mousse from Penny is utter bliss on a plate. I adapted the recipe so you can have it no matter where you are. By Vaughn Vreeland Penny’s Chocolate Mousse by Joshua Pinsky, adapted ...

From classic to modern films and shows, The Hollywood Reporter has compiled a list of real-world places that brought them to life. By Lexi Carson Associate Editor New York City — a place of both grit ...

Paris Bar and Masquerade transform New Year’s Eve into an immersive New Year’s Eve Meta-style celebration with drama and masked revelry for ultra-wealthy travelers. Paris Bar’s cocktail theater is the ...

Adam H. Callaghan is a Quality Team Developmental Editor for Food & Wine. A multilingual editor and writer based in New England, he's worked across digital and print for over 10 years covering food ...

In New York City, making a profit on real estate has become increasingly difficult. Rent-stabilization laws built on the mantra that “housing is a human right,” a dysfunctional housing court, and ...

My grandfather Sidney Lipsyte, the son of immigrants who became a New York City public-school teacher and administrator, lived from 1904 to 2005, a good run I don’t expect to match. He witnessed, and ...

Just last night, New York Stage and Film held its 40th Anniversary Gala, commemorating 40 years of developing new works and a reunion of acclaimed artists at SAF. The event honored Board Member ...

As the founder of the Loews Regency New York Hotel, Preston “Bob” Tisch’s attention to detail was legendary. He reportedly hired all the bellmen for hotels personally, believing they were his best ...

My no-bake cranberry-cookie butter cheesecake with a crushed speculoos crust is a showstopper (if I do say so myself). By Vaughn Vreeland Cranberry meets cookie butter in this no-bake ...

A new book is hoping to make life just a little bit sweeter. “Cookies” is a new book out from New York Times Cooking, with recipes curated by developer and creator Vaughn Vreeland. He’s now heading on ...

When Joy and Lou Savelli decided to expand their pizza empire, they chose Pleasant Hill as the next stop on their journey. With its location off University Avenue just east of the Des Moines city ...

While a simple look at a Basque cheesecake will show that it's different from the New York version, we wanted to dive even deeper. To do so, Food Republic chatted with Audrey Santos, Executive Sous ...