Emilie Franzo
Journalist
More to explore
Chef Amedeo Melotto draws on memories of Easter in Verona with a menu of asparagus risotto, lamb, and the traditional Italian tart, Pastiera Napoletana.
At Hayato in Los Angeles, chef Brandon Go pursues a deeply personal vision of Japanese cuisine shaped by memory, repetition, and the fleeting connection between chef and guest.
Boston chef Aidan McGee shares his recipes for a traditional St. Patrick’s Day menu, including cream of vegetable soup, shepherd’s pie, and apple crumble.
From Chinatown to Crown Heights, a new generation of wine bars is drawing crowds with strong wine lists, inventive snacks, and an easygoing approach to dining.
From Nobu and Camphor to Moto Pizza and Chef Tanya, the BNP Paribas Open has quietly assembled one of the most exciting food lineups in sports.