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Suzanne Goin, class of '99, is pleased that people are still ordering kale, brussels sprouts, and roasted cauliflower and sharing them on small plates many years after she introduced the trend at L.A.'s A.O.C.

(about 5 1/4 ounces) all-purpose flour, plus more for work surface.grated lemon zest (from 1 lemon).

(3 1/3 ounces) unsalted butter, diced and chilled.vanilla paste or extract.Lemon-Olive Oil Cream.

grated lemon zest, plus 3/4 cup fresh juice (from 4 large [about 4 ounces each] lemons), divided.powdered gelatin (from 1 [1/4-ounce] envelope).

(2 ounces) unsalted butter, at room temperature.

extra-virgin olive oil (6 ounces).When decanting wine at home, her go-to brands are Zalto and Riedel.. Oset Babür-Winter.

is the former Senior Drinks Editor for Food & Wine who has completed the level 3 advanced qualification in wine with the Wine and Spirits Education Trust.She has reported stories on food, lifestyle, and culture in other works, including The New York Times, Bon Appétit, GQ, VICE, The Guardian, TASTE, Vox, and Harvard Magazine.

She provided additional reporting and expertise for this piece.Getty Images; Antonis Achilleos.When Prince Harry’s book “Spare” hit store shelves, royal followers and the ultra-curious among us tore through its pages to find some rather salacious details of royal life.