We searched for the perfect white t-shirt for our Bombesquad, and we found it! You'll love the fit and feel. True to size.
Small | Medium | Large | Extra Large
Model is 5'7" and wears size Small
30/1 combed cotton, enzyme washed for a super smooth finish
Made in the U.S.A.
This issue celebrates good things, and great people, starting with cover girl Martha Stewart. She shares her life advice and encourages everyone to "Find the void!" We also check in with Salt Fat Acid Heat author Samin Nosrat, Indy restaurateur Martha Hoover, super chef Barbara Lynch, writer Julia Turshen, nice guy Curtis Stone and his mom, Chinese food legend Florence Lin, and Baltimore sweet stuff sensation Krystal Mack. Curious about Christina Tosi's wedding? We have an exclusive chat with the Milk Bar founder about her unconventional day. (And, of course, what cake she served.)
Plus, recipes from the hottest chefs, bakers, and makers around.
This issue celebrates all things California! Both as a place and a state of mind. First up, we visit with model and new mom Chrissy Teigen, whose debut cookbook was an instant hit. Find out what this social media superstar is all about and why her favorite place is in the kitchen. Also in this issue: Chef Nancy Silverton, pastry pro Liz Prueitt. toast of the town Jessica Koslow, plus a special photo essay on the Bay Area chefs and restaurateurs making it happen. We end on a colorful note with Dita Von Teese and her pink kitchen.
Plus, recipes from your favorite chefs, bakers, and makers.
We celebrate writers and cookbooks in this issue, starting with Lena Dunham and Jenni Konner, the best friends who brought us HBO's Girls. They talk about their partnership, their show, and their food misadventures, including Lena's brownie mishap with Nora Ephron. Also, Dominique Crenn, Alice Waters, and Nigella Lawson discuss life and their latest books, Ruth Reichl reflects on the cookbook she wrote in the 1970s, cookbook queen Melissa Clark explains how she's written 30+ books, and Chef Angela Dimayuga embraces the word fusion.
Plus, recipes from your favorite chefs, makers, and bakers.