The snack known as “jerky”—fresh meat dried to help with perishability—dates back to the 1500s, but modern jerky has evolved into a high-end sport. Artisanal crafters have chosen the snack as their latest conquest, one-upping one another with sustainably farmed meats and fashionable ingredient blends, from cranberry-and-sriracha beef and basil-citrus ... More

Thanksgiving is the official beginning of the holiday season, and the week before, most of us are busy strategizing—our getaways and, especially, our meals. There's probably no one out there with more to plan than chefs, who often must create the perfect holiday experience for their own families and hordes ... More

With the outposts of his James Beard Award-winning Scarpetta restaurant in Miami, Los Angeles and Las Vegas already wild successes, Scott Conant has turned his attention to his newest venture, Corsair by Scott Conant at the Turnberry Island resort in Aventura, Florida. Here, Conant talks to DuJour about the invention that makes ... More

The designer and author on the perfect tablescape 1. Sferra is my go to for linens. They are of an impeccable quality and available in a range of colors. It's always a linen napkin and china in ... More

There’s more to Thanksgiving than roasting—or frying or smoking or barbecuing—a turkey. The third Thursday of November can be a minefield of cooking fiascos and family drama, but this year cooks have help. Former New York Times restaurant critic and dining editor (and current national editor) Sam Sifton compiled ... More

David Edwards, professor of engineering at Harvard, is perched on a wavy green velvet banquette inside Café ArtScience, the experimental restaurant he co-owns in Cambridge, Massachusetts. Here, cocktails are garnished with flavored vapors, university classes are taught in a pod-like private dining room and the foie gras terrine just happens ... More

San Francisco, CA Flour+Water flourandwater.com Inventive pizzas and fresh, delicate pasta are the highlights of this restaurant from chef Thomas McNaughton, two-time James Beard Award finalist for Rising Star Chef. Venice, CA Gjelina gjelina.com Small plates such as roasted cauliflower, scallop crudo and mushroom toast take center stage here. Edison bulbs ... More

Danielle Rollins knows how to throw a good party—as well she should. The Atlanta-based hostess and tastemaker has feted the likes of Oscar de la Renta, Lela Rose, and Rachel Roy, and now she’s finally sharing her secrets with the world. Rollins’ first book, Soiree: Entertaining with Style (Rizzoli), showcases 15 ... More

Most pregnant women can attest that swallowing a large prenatal vitamin pill each day can be difficult to bear. Knowing how important their nutrients are, Erica Huss and Zoë Sakoutis set out to conceive a solution for mothers-to-be. “We got to thinking,” Huss told DuJour. “Instead of choking down a pill and ... More

Two Belgian visionaries teamed up to create an elevated and glamorous dining experience.  Getting their start in 2006, Hakuna Matata, a communications agency specialized in gourmet indulgences, and The Fun Group, an amusement park installation group that specifically deals with deploying cranes, have organized more than 1,000 events in ... More