Sheila Yasmin Marikar is the author of Incidentals, Friends in Napa, and The Goddess Effect. Her writing has appeared in The New Yorker, The New York Times, Vogue, and more, and she lives in Los Angeles.
The Expert
Sheila Yasmin Marikar is the author of the novels Incidentals, Friends in Napa, and The Goddess Effect. Her work has appeared in the New Yorker, the New York Times, the Economist, Fortune, Bloomberg Businessweek, Vogue, and many other publications. Her New York Times Magazine profile of the chef Gaggan Anand was selected for the 2021 edition of Best American Food Writing. Sheila began her career at ABC News. A native of New Jersey, she currently lives in Los Angeles.
As restaurants like Gymkhana and COTE redefine luxury through memory and migration, a new generation of chefs is transforming diasporic cuisine into fine dining’s most compelling movement.
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.