In her new book, Modern Art Desserts, pastry chef Caitlin Williams Freeman coverts famous works of art into gorgeous, edible desserts. So cool!

Cake is ART: Pastry chef Caitlin Freeman’s Mondrian cake from her book Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art.

Carpaccio van koolrabi met Ganda-ham

Carpaccio van koolrabi met Ganda-ham

Co-op staples of the 1970s are now featured on the menus at some of the most innovative restaurants in the nation.

Enlightened Eating

Hippies have won. Products and ideas surrounding eating, health and wellness that seem like a flashback (think turmeric and açai bowls) have gone mainstream.

la spilusa

la spilusa

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