GOV BALL 2026 PRE-COVERAGE

June 19, 2026

Next month Governors Ball makes its way to Flushing Meadows for 3 days of phenomenal performances from Jun 5th - 7th. We’re looking forward to seeing Katseye, Lorde, Major Lazer, A$AP Rocky, Jennie, Clipse, and more! If you have yet to get your tickets, now is the time. Over the past few years we have enjoyed being able to see the biggest acts across genres that make their way to the staycation. Add the activations, vibes, and people watching - it’s a very busy weekend!

In the midst of great music and the early days of Summer, the food offerings are another element that makes this so enjoyable. We enjoyed Gotham Burger Social Club last year and we are looking forward

to their return this year as well! With various culinary options across the board, there is something for everyone including: Lobster Rolls & More, Grumpy Dumpling Co, and Tacombi. For those looking for something for their sweet tooth, Van Leeuwen Ice Cream, John’s Juice, and Fan Fan Donuts will also be options there.

For those that want to continue the party, their After Dark series is concerts and sets taking place outside of this venue throughout the city. To check out who you want to see, make sure to check out that portion of the site in order to obtain tickets which are separate from your passes to Gov Ball.

IG @govballnyc

PHOTOGRAPHY CREDITS | PG 154 Ismael Quintanilla | PG 156 + PG 158 Taylor Regulski |

Read the MAY ISSUE #125 of Athleisure Mag and see Gov Ball 2026 Pre-Coverage in mag.

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THE ART OF THE SNACK | CHATTI

June 18, 2026

We’re always down for a good meal and last month , not only did we have a feast that was next level, but we went on a journey that let us know about Toddy Shops, Kerala Cuisine, and little the details that brought it all together! We wanted to know more about Chatti which is located in Midtown here in NYC. We had the pleasure of having noted Founder/Partner of Chatti & Culinary Director/Partner Kappa Chakka Kandhairi in Bengaluru and Chennai -Chef Regi Mathew walk us through the dishes that we enjoyed. He talked about the region, the spices of the area and the various traditions that are done when eating. In today’s The Art of the Snack, he gives us more insights as well as what we should have when we come in next!

ATHLEISURE MAG: Chef Regi Mathew, before we delve into Chatti by Regi Mathew, can you tell us about your culinary background, kitchens you trained in and what led you to create Chatti by Regi Mathew?

CHEF REGI MATHEW: Growing up in Kerala, cooking and food were at the center of my youth and family life. Having lost my father while I was still quite small and being the second youngest in a family of boys, I spent a lot of time in my mother’s kitchen. Some of my earliest memories are of watching her cook. From ingredients being prepared, spices being ground, to dishes coming together, I was naturally curious about it all.

At the time, I didn’t think I would pursue cooking professionally but looking back, that early exposure is what shaped my connection to food. It wasn’t a conscious decision then but a way of life that eventually became the foundation of my journey as a chef. Professionally, I trained in hotel kitchens and worked with some of India’s leading hospitality brands before founding Kappa Chakka Kandhari in Chennai and later Bengaluru. Those restaurants became a way for me to showcase the depth and diversity of Kerala’s regional cuisines beyond the stereotypes people often associate with South Indian cuisine.

Chatti grew naturally from that journey. I wanted to create a space that felt transportive, emotional, and deeply rooted in Kerala’s culture, and with New York being one of the world’s great dining cities, I felt the city was ready for Kerala cuisine. For over three years, I researched my cuisine, visiting 300 households and 100 toddy shops across Kerala. I am incredibly proud to present my home country’s rich culinary heritage to the world.

AM: For those coming in to dine, can you tell us about the ambiance and aesthetic of Chatti as you definitely don’t feel like you’re in NYC when you’re there! It felt like being on a vacation and it really allowed an immersion into the menu and the experience.

CHEF RM: That means a lot because that feeling of being transported to Kerala, was very intentional. We wanted Chatti to feel less like a restaurant and more like stepping into a memory of Kerala. The design draws from old homes, toddy shops, coastal textures, terracotta, wood, brass and elements inspired by Kerala’s backwaters and shoreline.

Kerala has a very layered culture shaped by trade, migration, spice routes and communities that travelled across the world for centuries, and we wanted the space to reflect that richness. The interiors weave together earthy tones with intricate laser-cut copper artworks depicting aspects of tropical life in Kerala such as fishing nets, snake boats and redtiled homes all adding both texture and cultural depth to the experience. The furniture is crafted from the Nilambur teak by artisans from Kerala, which brings a certain warmth and authenticity to the space.

For us, every detail was important because in Kerala dining is never only about eating. It is about slowing down, gathering with people you love and sharing stories. We wanted guests in New York to feel that same warmth, immersion and sense of place the moment they walk into Chatti.

AM: What does Chatti mean?

CHEF RM: The name ‘Chatti’ (pronounced chuht-tee) refers to the traditional clay pot central to Kerala’s toddy shops and homes. These clay pots enhance the flavours of the dishes as they allow the food to mature over time. In toddy shops, food is typically prepared in the morning and left to develop its taste in chattis before being served to guests. This cooking method is an essential part of Kerala’s culinary tradition. Naming the restaurant Chatti felt symbolic because everything we do is rooted in authenticity, memory and heritage.

AM: What is a Toddy Shop Culture and why did you want to showcase this concept to diners?

CHEF RM: My vision has always been to elevate Kerala cuisine to global prominence, preserving its authenticity while introducing it to a wider audience. I hope to deepen appreciation of Kerala’s diverse traditions and inspire a greater understanding of its unique heritage.

Kerala is a lush coastal state in southern India that was once a thriving hub of the ancient spice trade, so it boasts a culinary legacy shaped by centuries of global influences and the region’s unique natural abundance. Among its many micro-cuisines, toddy shop culture stands out as both ubiquitous and distinctive. These eateries are known for their slow-cooked dishes, bold flavors, and communal spirit, serving toddy – a naturally fermented, mildly sweet palm beverage – alongside ‘touchings,’ flavorful small plates. Contrary to common perceptions of Indian food, Kerala’s toddy shop cuisine is characterized not by overwhelming heat or sharp intensity, but by its rich aromatic depth and the expert balance of spices.

At the heart of toddy shop culture is a ritual of savoring and a sense of community. People from all walks of life–politicians, artists, and businessmen– sit side by side, sharing food and honest conversation. With Chatti, we are reimagining these cherished values and traditions for a contemporary global audience, celebrating the culinary diversity of Kerala, from the seafood-rich backwaters of Alleppey to the hearty meat specialties of the Malabar and High Range regions.

AM: What is Kerala cuisine and what are 3 ingredients and flavors that are indicative of this cuisine?

CHEF RM: Kerala cuisine is incredibly diverse because the state itself is geographically and culturally layered. You have the coast, the hills, backwaters, and spice-growing regions, each influencing the food differently. It is a cuisine shaped by traders from the Middle East, Portugal, Holland and beyond, yet it has remained deeply local.

Three ingredients that are central to Kerala cuisine would definitely be coconut, black pepper and curry leaves. Coconut appears in many forms, as coconut milk, coconut oil, roasted, grated or fermented. Black pepper is historically significant because Kerala was once one of the world’s great spice destinations. Curry leaves bring aroma and freshness that are instantly recognisable in Kerala cooking.

AM: There are so many details of this restaurant with the food as well as experiences. When being seated at the table, there is a large seashell that is placed in front of you. Tell us why this is one of the initial experiences that starts any meal here!

CHEF RM: Kerala has always had a deep relationship with the sea. The shell is symbolic of that connection and acts almost like a gentle invitation into the experience. We wanted the meal to begin with a moment of curiosity before the food even arrives. In many coastal cultures, shells also carry sound and memory. For us, it represents the shoreline, the fishermen, the backwaters and the rhythm of Kerala life.

AM: When you are given water, it is warm and red - tell us about this and why it is served at this temperature and why is it that color?

CHEF RM: At the start of every meal, guests are served a warm, pink-tinted water, which is made by boiling sappan wood and is inspired by traditional Kerala wellness practices, inviting them to slow down and fully immerse themselves in Kerala’s culture of communal dining. In many homes in Kerala too, warm water is preferred over chilled water because it is considered better for digestion, especially in humid climates and alongside spice-forward food.

AM: What are 3 appetizers that you suggest that we should have in mind to share with the table?

CHEF RM: Here is a selection of my recommendations

Prawn Pouches: Drawing inspiration from a popular Kerala dish Prawn Peera, this dish evokes the goodness of grated coconut but takes things a step further. Prawns are marinated with a signature coconut masala seasoned with select Kerala spices and sun-dried Malabar tamarind, then wrapped in banana leaf pouches and gently steamed. This allows the natural flavors to meld and the prawns to absorb the earthy aroma of the banana leaves thus bringing the heat and smokiness of spices and tamarind together.

Tender Jackfruit Cutlet: ‘Idichakka Cutlet’ – deep-fried, crumb coated, tender jackfruit cutlets. Tender jackfruit is first half cooked in earthen pots with Kerala spices and then shaped into cutlets, coated with crumbs and deep fried.

The Toddy Shop Beef Fry is something very close to Kerala toddy shop culture, slow cooked, intensely spiced and deeply comforting.

AM: There are a number of dishes to enjoy! What are 3 House Specialties that you suggest that we try?

CHEF RM: Pearl Spot Parcel or Karimeen Pollichathu is one of the signature dishes because it represents Kerala’s backwater cuisine beautifully. A favourite with the sea-food loving community of Kerala, Karimeen or pearl spot fish, a popular and muchloved variety of fish from Kerala has a unique flavour that melds the salinity of seawater and sweetness of freshwater. Seasoned with a delicate hand, wrapped in banana leaf to create a second layer of flavour and aroma, and grilled on a hot tawa, this dish is the star of every meal.

Seafood Tawa-Grilled with Gooseberry Masala: A tribute to the tribal community of the Agasthiyar forest near Thiruvananthapuram in Kerala, comes a seafood dish with two special ingredients – dried gooseberries and green peppercorns. Paired with bird’s eye chillies, they infuse the seafood with floral notes, and a lingering sweet-tart aftertaste from the gooseberry.

Toddy Shop Beef Fry is inspired by the bold, flavour-forward beef preparations traditionally served in Kerala’s toddy shops- the rustic local taverns known for its selection of regional comfort food. The dish features slowcooked beef tossed with roasted spices, curry leaves, coconut slivers, and black pepper, creating a dark, intensely flavoured fry. At Chatti, I present it with a more refined yet deeply nostalgic approach, staying rooted in the flavours and spirit of Kerala’s toddy shop culture.

And finally, the Aubergine Coconut Fryeggplant grilled with delicate spices and coconut crumbs

AM: What are 3 curries that we should have in mind when dining?

CHEF RM: Duck Mappas: Pieces of duck are marinated in a traditional toddy shop spice mix and then slow cooked in a rich coconut milk curry. The Mappas-style preparation allows the duck to absorb the deep, spiced flavors while the coconut milk adds a creamy balance, creating a dish that’s intensely flavorful and true to Kerala’s toddy shop cooking style.

Clay Pot Fish Curry: Kerala’s famous toddy shops dot the highways, serving toddy and ‘touchings’. The Clay Pot Fish Curry features chunks of fish slow-cooked with Malabar tamarind or kodampuli found in this region in a crimson gravy and matured overnight in a clay pot. It is the Malabar tamarind and select spices that lend this fish curry its intense, flavour and signature tartness. Best enjoyed with a carb of your choice either boiled mashed tapioca or Kerala’s indigenous Palakkad matta rice.

Ramapuram Chicken Curry: Chicken pieces are marinated and simmered in aromatic spices and freshly extracted coconut milk. Slow cooking allows the flavors to meld, combining the creamy texture with the mild spices, in the classic homestyle curry which is unique to the town of Ramapuram.

Malabar Aviyal: Melange of garden-fresh vegetables cooked with crushed coconut and yogurt. This unique dish is an important part of Kerala vegetarian offering. Each region in Kerala makes their own version of Aviyal.

AM: For rice and breads, what are 3 that we should have in mind?

CHEF RM: Steamed Hoppers (Vattayappam) – Soft pillowy fermented and steamed, fluffy rice cakes are made from fermented rice, Vattayappam in Kerala is traditionally made with a splash of toddy that adds a gentle, complex flavour and is the perfect combination of sweet and tangy; a delightful contrast to the rich, spicy Kerala curries served alongside.

Rice Dumplings in Coconut Milk (Best eaten with Ramapuram Chicken Curry) - Bite-sized rice dumplings, gently simmered in coconut milk, are best paired with a mildly spiced chicken curry made from cold-ground coriander seeds, Kerala spices and coconut milk. This dish, popular among certain local communities in Kerala and is a favourite food during local festivals. When eaten with a chicken curry – this subtle and comforting onebowl dish that is a wholesome and complete meal.

Mutton Cup Biriyani: Mutton biriyani cooked with short-grain rice & Tellicherry spices. This style of biriyani is quite different from the typical Biryani associated with Indian food. One of India’s most popular biriyani is flavorful and not heavy, the main ingredients are mutton, mild Tellicherry spices and an Indian aromatic variety of small grain rice known as Kaima. The main ingredients are tender chicken or mutton, mild Tellicherry spices and an Indian aromatic variety of small grain rice known as Kaima.

AM: What are 3 desserts that we should have to end our meal that we can share?

CHEF RM: Palada is one of the most popular, traditional, creamy milk and rice based desserts from Kerala, and a must have for auspicious occasions.

Cloud Pudding: A delicate pudding made with tender coconut; this is a signature dish from Chatti’s sister restaurant in India. Named for its soft texture, cloud pudding is wobbly and subtle, a dessert that will melt in your mouth, leaving behind the faintest traces of coconut.

Filter Coffee Pudding: A signature dessert inspired by South India’s famed filter coffee. Flavours of South Indian Filter coffee in a dessert is the best way to end a meal for both coffee lovers as well as those who wish to satisfy their sweet craving after a delicious meal. Arabica coffee beans sourced in South India are first roasted, then ground coarsely and filtered in a brass percolator to give a decoction that’s used in this light, airy and subtly sweet coffee dessert. It provides the combined satisfaction of having a coffee as well as a dessert.

AM: The cocktails were amazing. I truly enjoyed the one that came out of the jewelry box! What are 3 cocktails that we should have when dining?

CHEF RM: Our bar program draws heavily from Kerala’s spice routes and ingredients. The Malayali Old Fashioned in the jewellery box is designed as an experiential drink inspired by Kerala’s history of gold, trade and heirlooms. The inspirations for my cocktails come from the landscapes of Kerala. The flavours, ingredients, and techniques used in the cocktails reflect the essence of the region, creating a unique drinking experience.

I would recommend the Sam Bar, vodka infused with clarified sambar (a South Indian lentil curry), topped with coriander leaf powder and mezcal; and God’s Own Country, gin-based cocktail infused with Kaffir lime, and a twist of lemon grass.

Another must try is Kandhari, is a unique spicy margarita that I worked on personally, that consists of tequila, lime, triple sec, salt air, and a concoction made with Kerala’s bird’s eye chili, a small pepper known for its sharp heat.

AM: For those eating at the bar, is there a separate menu? If so, what are 3 items that you suggest that we should try when eating there?

CHEF RM: Our Touchings menu is particularly bar-friendly and designed for sharing and pairing with cocktails. Touchings are the Toddy Shop inspired version of small plates packed with bold flavors and perfectly portioned bites. Colloquially called touchings because they are meant to be eaten with your hands, these dishes are rooted in Kerala’s unique Toddy Shop dining culture, bringing the true essence of regional specialities to your plate.

Trivandrum Chicken Fry: Inspired by the street food found in Southern Kerala, this chicken fry has predominant flavours of crushed garlic and fennel. Succulent pieces of chicken are marinated with fennel, garlic, chilli & deep-fried making it a delightful snack.

Quilon Coconut Prawns: Prawns are marinated in a spiced coconut masala, then crusted with crisp grated coconut and then tawa grilled. The coconut imparts a rich, nutty flavor that caramelizes on the prawns, and curry leaves adds an aromatic touch. Yet another signature from Chef Regi’s kitchen.

Chili Roasted Calamari - ‘Koonthal Tawa Roast’ – squid rings cooked on a griddle with toddy shop masala. Squid rings are marinated in toddy shop masalas and seared on a hot griddle, where they develop a slightly crispy exterior while staying tender inside. The griddle-cooking enhances the flavor of the masala, bringing out the squid’s natural sweetness and creating a dish that’s both spicy and succulent

AM: We had the opportunity to try a tonic that was taken as a shot that you made for us! Can you tell us about this?

CHEF RM: Kottuvadi is a Malayalam term that translates to a wooden mallet. This drink takes Chef back to his college days, when just one shot of it would make you feel like you are hit on the head with a Kottuvadi. . It is a concoction of bird’s eye chilli, ginger and country liquor, it’s a drink that takes you to the ‘spice world’ on a rocket.

AM: During the meal we also had palate cleansers as well - can you share more about what those were?

CHEF RM: In the Kerala sadhya (banana leaf meal), pachadi is served as a palate cleanser. It is either curd-based or sweet and tangy fruit-based. Here, we make it with pineapple which brings out the tanginess, coconut and banana. This palate cleanser helps neutralise the flavors before starting the next course of the meal, thus enhancing flavors of the food.

AM: You are a noted chef with a successful restaurant Kappa Chakka Kandhari in Chennai as well as in Bengaluru in India and Chatti is your international debut here in NYC which has been open for a little over a year. What do you want your legacy to be known as when people are thinking about your food and flavors?

CHEF RM: I hope my work helps expand the understanding of Indian cuisine globally. India is not one cuisine - it is thousands of culinary identities, techniques and stories. If there is one thing I would like my legacy to reflect, it is that regional Indian cuisines deserve the same respect and curiosity that the world gives to other great food cultures. For me, food is documentation. It is preserving memory, communities and traditions that could easily disappear with time. If people leave my restaurants with a deeper appreciation for Kerala and its culinary heritage, that is meaningful to me.

AM: Are there any upcoming events that we should know about that Chatti will be involved in?

CHEF RM: We are constantly exploring collaborations, seasonal menus and cultural experiences that celebrate Kerala beyond just the food. There are a few exciting things in the works around immersive dining experiences, and we’ll be sharing more very soon.

IG @chatti.newyork

PHOTOGRAPHY CREDITS | PG 174, - PG 179, PG 183 - PG 187 LAH Studios | PG 180 Vinayak Grover |

Read the MAY ISSUE #125 of Athleisure Mag and see THE ART OF THE SNACK | Chatti in mag.

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ATHLEISURE LIST | THE RITZ CARLTON YACHT COLLECTION

June 17, 2026

It’s that time of year when we’re ready for a reset and an epic vacation whether traveling solo, as a couple, or with friends, and family. The Ritz Carlton Yacht Collection provides the luxurious standards that you have come to know when staying at your favorite The Ritz Carlton Hotel.

When booking a stay on these yachts, you will be able to navigate around the world to coveted destinations and island hideaways while enjoying spacious suites, private ocean-view terraces, and a Marina with direct access to the sea for watersports that you’ll truly enjoy!

With 3 vessels to choose from Evrima (149 suites with private terraces), Ilma (224 suites with private terraces, large sun soaked pool deck, multiple restaurants with menus by Michelin-starred chefs, and an expansive Marina beach platform), and Luminara (226 suites, the highest space ratio per guest at sea, each suite having a private terrace, and a Marina beach platform with water toys to checkout coastlines). Whichever one you choose, you will find that your suites have refined finishes, generous layouts, and floor-to-ceiling windows that open to your private terrace!

In addition to taking in the views, its about enjoying your reset as well. It’s the perfect place to indulge in personalized spa treatments, having an access to steam rooms, and taking in a session at the beauty salon. We also suggest enjoying our fitness studio with yoga and personal training as well. Of course, the best part of a vacation is the food that brings in moments that you will continue to think about long after you have made your way to the next destination.

For those that are a bit more active, we highly suggest that you take advantage of the complimentary water toys from kayaks and paddleboards. If you’re opting out of that fun, the Marina Terrace allows you to relax as well as to take into dynamic views and cocktails.

Onboard, don’t forget that there is entertainment that includes live music as well as enriching cultural experiences that take place as you cruise as well as when you are ashore!

Whatever your plans, they have trips that will take you to Alaska, Asia, Caribbean, Mediterranean, Northern Europe and Baltic, and South Pacific.

Think about what your trip should look like and book what works for you when it comes to relaxation, connection, discovery, and the ability to truly escape.

THE RITZ CARLTON YACHT COLLECTION

Check the website for yachts and destinations of interest.

ritzcarltonyachtcollection.com

IG @ritzcarltonyachtcollection

PHOTOGRAPHY CREDITS | Don Riddle/Ritz Carlton Yacht Collection

Read the MAY ISSUE #126 of Athleisure Mag and see ATHLEISURE LIST | The Ritz Carlton Yacht Collection in mag.

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ATHLEISURE LIST | FOUR SEASONS HOTEL MYKONOS

June 16, 2026

We’re ready for a cliffside holiday without a doubt! By staying at Four Seasons Hotel Mykonos, we are ready for a secluded private cove that is a mere few minutes away from famed beach clubs, an enchanting town, and the island of Delos. As they are opening up for their first Summer season, you are in for a treat! Not only will you have a luxurious experience, but you will be vacationing at the legendary birthplace of Apollo, which is the most extensive mythological and archaeological sites!

This hotel is on 15 acres of land and has accommodations for 94 guests. With stone walkaways, courtyards, and gardens this is such a visual experience that you will be able to enjoy throughout your stay.

Because this resort is on a cliff, you will be able to enjoy panoramic views, you have furnished terraces, and private plunge pools that look like they spill into the sea.

A vacation must have amazing food and NYC’s Rockwell Group (Bar Chimera, The Eighty Six, The Living Room Cafe at W NY Union Square) designed the restaurants that are offered on the property. While staying at this cliffside property, you can enjoy Alef, a Mediterranean grill concept which cooks via woodfire whether you enjoy eating outside or inside. If you’re looking for a Greek coffee house, we suggest that you should enjoy Kafeneo to kick off your morning or to end your day with a glass of ouzo. When it comes to coastal Italian cuisine, we suggest that you dine at Corbu. The Beach is a great place for classic summer cocktails, juices, and coffee.

For those who truly want to relax, you must visit The Spa which has 7 treatment rooms that include a couple’s spa, larger suite, and an outdoor spa pavilion. The spa also has a terrace, sauna, steam room, and more. There is also a fitness studio as well as a yoga studio for a complete body/mind reset.

Aside from the spa, there are also 2 large infinity pools on this private beach. You can enjoy your time outdoors, with plush loungers while enjoying snacks and drinks.

FOUR SEASONS HOTEL

MYKONOS

Karapetis

Mikonos 846 00, Greece

fourseasons.com

IG @fsmykonos

PHOTOS COURTESY | Four Seasons

Read the MAY ISSUE #125 of Athleisure Mag and see ATHLEISURE LIST | Four Seasons Hotel Mykonos in mag.

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BINGELY BOOKS

June 15, 2026

MORNING BAKER: RECIPES AND RITUALS FOR BREAKFAST AND BEYOND

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In Morning Baker: Recipes and Rituals For Breakfast and Beyond, you’ll find 100 whole- grain recipes that are going to step up your baking routine! For those that feel that they need to get into a baking routine, this book will focus on recipes, techniques, and insights that the author has learned as they get up to tackle their baking tasks.

Roxana Jullapat encourages people to become adventurous with their muffins, breads, and pastries. We’re interested in making her Herby Cottage Cheese Scones, Midnight Cookies, and Cherry Cutout Pie.

These goodies and more will let you truly work with whole-grain treats and you will have fundamental pastry formulas, simple sourdough techniques, and tips and troubleshooting advice throughout.

BEACH BUM: A LIFE SPENT CHASING THE SUN

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A coffee table book is always one that you should have on hand when it comes to creating great placement on your coffeetables or on your book shelf!

In Beach Bum: A Life Spent Chasing the Sun, you will be transported to an array of coastal destinations. Although you can enjoy it for the beach imagery, it is also a series of images that look at the freedom of being out and about, creativity and ever growing wanderlust!

This cookbook allows you to take a 15-year journey of capturing these images in these landscapes that you can feel like you are popping out on vacation anytime you need a moment and a quick change of pace before you decide to actually pack your bags for your next trip!

THE SALAD PROJECT: HOW TO BUILD UNLIMITED SALAD: [A COOKBOOK]

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One of our favorite dishes that we enjoy for lunch and dinner (we also know that there are breakfast salads as well). Now the team at Athleisure Mag has their salad destinations that we enjoy eating at, but that doesn’t mean that we won’t make our own from time to time!

In The Salad Project: How To Build Unlimited Salad [A Cookbook], you will find 56 customizable meals that feature nearly 30 creamy, zingy, herby, and spicy dressings!

For Creamy we’re trying the Lemony Grains; Harissa Steak + Giant Couscous with Pickled Onions + Pistachios. In Zingy, we’re looking at Maple Chicken + Chorizo Grain Bowl. For Herby, the Caper + Dill Dressing on Crispy New Potatoes, Whipped Ricotta, + Pickled Radish. In Spicy, the Kale and the Sesame Soy Steak with Furikake Croutons + Pickled Chiles sounds interesting.

With all of these tips in addition to making the recipes in this cookbook, you will also be able to make a number of variations that you will be able to place into the rotation whenever hunger strikes.

Read the MAY ISSUE #125 of Athleisure Mag and see BINGELY BOOKS in mag.

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NEMESIS

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This is an easy to binge thriller from the mastermind of STARZ’s Power, Courtney A. Kemp takes us to LA where we follow a cop (Matthew Law) that clearly loves his job where it takes over all aspects of his life even when it comes to being present in the lives of his family and friends.

We also meet a conman (Y’lan Noel) who leads a dual life where he is also a pillar of his community. He takes time with his family, he has a community that supports him and he and his crew are always one step ahead from the law!

As the stakes get higher and higher, their worlds converge and they realize that they have a few things in common from their past. Both are determined to win and live their lives in the way that they see fit, but they are in a collision course. Ultimately, both men find that the worlds that they have crafted for themselves take a turn and there isn’t enough space for both of them. In the end, who is the Nemesis and at what cost will all of this be worth their actions?

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We enjoyed Yellowstone across all of it’s seasons and although we were sad to hear that that series ended after 5 seasons, we were excited that the universe would continue in a number of ways. One of them being Dutton Ranch.

We see that Rip Wheeler (Cole Hauser) and Beth Dutton (Kelly Reilly) have moved from the Yellowstone and have wound up in South Texas to live and restart their lives in this spinoff. But a fresh start is not always guaranted because as the family looks to rebuild, they meet a series of people along the way that bring complications - from questionable ranchers to secrets that have begun to rise up to the surface. How will this new generation of Duttons be able to navigate this?

COOKING WITH YOUR GRANDMA

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We’ve been fans of Chef David Rose for a number of years whether it’s his cookbooks, sharing recipes on his IG, or his TV appearances on the Today Show or Good Morning America. When we found out that he launched his own show, we were intrigued!

This month, he serves as Host, Executive Producer, and Creator of Cooking with Your Grandma. This series in addition to being about food is the connective tissue that takes place when making meals. In this show, he travels to various places to cook with grandmothers. They talk with him about the cultural roots from the dishes that they are making, memories that the recipes have, and the life lessons that are passed down through generations by making the dishes.

It’s a blend of flavors, history, and the power of culinary storytelling!

Read the MAY ISSUE #125 of Athleisure Mag and see BINGELY TV/STREAMING in mag.

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