While we have no interest in challenging the age-old methods of preparing bone broth, we have some ideas about doctoring it up to make a super sippable savory drink. It’s fun to add customizable and dynamic layers of flavor to a staple as versatile as a quality broth—and the results are satisfying.
Beyond the endlessly Instagrammed deep-blue doors of this NYC favorite, there are decorating ideas everywhere you look (there’s also a design store and a flower shop). Dreamed up, designed, and run by two of GP’s favorite people, Robin Standefer and Stephen Alesch of Roman and Williams, the space is inviting, grand, and wildly original all at once. Making your own space feel similarly special is all about opening up to the possibilities, says Standefer.
The ever-expanding alt-meat aisle: Is anything in it healthy? Does the food taste good? What even is alt meat? Our senior director of science and research, Gerda Endemann, PhD, and food director, Caitlin O’Malley, teamed up again to break it down for us.