Opening Ceremony is a fashion brand. But after frocks, there's not much that gets us going like food. We love it on clothing (Kiko Mizuhara's pizza Print leggings), on art (Andrew Kuo's pizza painting), and of course, on our plates. Our stories from the past year show as much. In 2013, we brought you features on the people, places, and trends that are not just shaping food but culture at large. Scroll down for our selection of the best!![]()
Best reason to give yourself a cavity: It shouldn't surprise you that Christina Tosi of Momofuku Milk Bar is an amazing pastry chef, or that her kitchen is the incarnation of a sugar high. But you probably didn't know how much she is still a candy-happy kid at heart. The walk-in freezers at Brooklyn's Milk Bar, for instance, are differentiated with names like "Christopher Walk-in," "Walk-in Phoenix," and "Luke Skywalk-in." The smaller of the kitchen's industrial-strength mixers is referred to as "Lil Kim." Christina's favorite cooking show? MasterChef Junior. "Those kids humble me as a chef," she says. Top Chef, Top Eats: Christina Tosi![]()
Best use of bacon: OK, so Christina Tosi told us she was over the trend of putting bacon in desserts. But we're certain that's because she hasn't yet tried Paris Starn aka MINI MARTHA's S'mores Ice Cream Sandwiches. The bacon is caramelized with brown sugar, the graham cracker cookies and hot fudge are made from scratch, and the marshmallows are blended into homemade ice cream. Wow. Wow. Wow. MINI MARTHA: PARIS MAKES S'MORES ICE CREAM SANDWICHES
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Best reason to give up bacon: You're probably thinking, "But what about the s'mores?" As we learned at Thanksgiving, some dishes are just as delicious sans meat and dairy as they are with them. Champs, Brooklyn's hub of vegan comfort food, whipped us up a spread of Turducken, stuffing, maple mushroom gravy, and cranberry compote. A VEGAN THANKSGIVING EVEN CARNIVORES WILL LOVE
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Coolest pastry invention: For OC BTW* (*by the water), our Fashion Week marketplace, Dominique Ansel debuted a magic soufflé that rivaled his famous cronut. And as he revealed to us in an interview, he has secret recipes for more than just pastries. His cure for hangovers? "Chamomile tea and orange juice (yes, taken together)." TOP CHEF, TOP EATS: DOMINIQUE ANSEL
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Best reason to give yourself a cavity: It shouldn't surprise you that Christina Tosi of Momofuku Milk Bar is an amazing pastry chef, or that her kitchen is the incarnation of a sugar high. But you probably didn't know how much she is still a candy-happy kid at heart. The walk-in freezers at Brooklyn's Milk Bar, for instance, are differentiated with names like "Christopher Walk-in," "Walk-in Phoenix," and "Luke Skywalk-in." The smaller of the kitchen's industrial-strength mixers is referred to as "Lil Kim." Christina's favorite cooking show? MasterChef Junior. "Those kids humble me as a chef," she says. Top Chef, Top Eats: Christina Tosi
Best use of bacon: OK, so Christina Tosi told us she was over the trend of putting bacon in desserts. But we're certain that's because she hasn't yet tried Paris Starn aka MINI MARTHA's S'mores Ice Cream Sandwiches. The bacon is caramelized with brown sugar, the graham cracker cookies and hot fudge are made from scratch, and the marshmallows are blended into homemade ice cream. Wow. Wow. Wow. MINI MARTHA: PARIS MAKES S'MORES ICE CREAM SANDWICHES
Best reason to give up bacon: You're probably thinking, "But what about the s'mores?" As we learned at Thanksgiving, some dishes are just as delicious sans meat and dairy as they are with them. Champs, Brooklyn's hub of vegan comfort food, whipped us up a spread of Turducken, stuffing, maple mushroom gravy, and cranberry compote. A VEGAN THANKSGIVING EVEN CARNIVORES WILL LOVE
Coolest pastry invention: For OC BTW* (*by the water), our Fashion Week marketplace, Dominique Ansel debuted a magic soufflé that rivaled his famous cronut. And as he revealed to us in an interview, he has secret recipes for more than just pastries. His cure for hangovers? "Chamomile tea and orange juice (yes, taken together)." TOP CHEF, TOP EATS: DOMINIQUE ANSEL