There is more to this home than meets the eye.
- Chef's Table
- Designs for Living
- Finance Matters
- Into Wine
- Looking Good
- Off the Shelf
- Through the Lens
- Ticket to Ride
FROM THE ARCHIVE: One word architects use all the time is place. Good designs, we hear, should relate to place. Buildings should be placed in context, an artful façade can help define place, and so on. In my experience as both critic and professional colleague of architects, the same applies to their public personas.
Yellow gold is back in favour.
Madeira, the fortified wine from the Atlantic island of the same name, is far less popular than it was a couple hundred years ago, but in the last two or three decades it’s undergone a renaissance.
For Prada, Daniela Andrier has become the unofficial house perfumer, creating 28 fragrances to date.
Normand Latourelle strides into one of the white tents anchored near the shores of Lake Ontario, where the members of his multinational equestrian spectacular, Odysseo, are having lunch. He is all smiles, even as he acknowledges that he can’t remember anyone’s name.
Explorations of whether loneliness is a social malice, or something prehistorically determined, even necessary.
Chef Angus An cooks in such a way that transcends the rigidity of traditional dishes, embracing the bounty of local Canadian ingredients and fluidly interpreting them in a progressive Thai context.
Thirty-four-year-old Victor Barry is widely regarded as one of the finest chefs in the country, and at his new Toronto restaurant Piano Piano, he serves “just the kind of food I would cook at home, the kind of food that people want to eat regularly.”