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Director Maxime Bruneel creates arty, collage-based visuals for French indie pop outfit
David Tanis doles out his favorite recipe for The New York Times
New York's Mixtape Club animation studio take us on a surreal apple adventure in CGI and stop motion.
This compact home at the base of the Andes Mountains is a breath of fresh air
Eric Ripert at Le Bernardin is the first chef in New York City to be cooking with Nature’s Fynd, which is not seafood at all, but a protein fermented from an extremophilic fungal microbe (Fusarium strain flavolapis or “yellow stone,” nicknamed Fy) discovered by NASA-funded scientists in an acidic hot spring in Yellowstone National Park.
A new retreat in the Hudson Valley from the perennially hip, Taavo Somer
Chef Dan Barber has long been an outspoken champion of sustainable agriculture, advocating for chefs to embrace cost-effective crops like buckwheat instead of imported heirloom tomatoes.
India’s lattice buildings are both beautiful, unique, and efficient in keeping the building cool without the need for any air conditioner.