Flora Tsapovsky is an independent journalist, community organizer, and educator. Born in the USSR, raised in Tel Aviv, and currently residing in San Francisco, she covers the evolution of food, culture, style and tech trends; their meaning, implications, and intersections. Her work has appeared in Elle, Wired, Food & Wine, Architectural Digest, and many more. She is the founder of Parlar Series, a series of curated conversations about key concepts in our lives.
From martini glasses to coupe stems, pastry chefs are borrowing from the bar to rethink dessert presentation, blending visual drama, sensory payoff, and a sense of play at the end of the meal.
Cold reds, paper bottles, tariff shocks, and high-tech sobriety are reshaping how we drink, what we buy, and what actually tastes good in the year ahead.
With make-ahead lamb tagine, labneh with caviar, and a kataifi sundae, this four-course menu by Shukette’s Ayesha Nurdjaja is built for hosting without missing the fun.