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From the Archives: David Bouley’s Thanksgiving 1994 Menu
Fashion

From the Archives: David Bouley’s Thanksgiving 1994 Menu

by jummy84 November 23, 2025
written by jummy84

“Haute for the Holidays,” by Jeffrey Steingarten, was originally published in the November 1994 issue of Vogue.

For more of the best from Vogue’s archive, sign up for our Nostalgia newsletter here.

Today we celebrate the two hundredth anniversary of the most famous turkey in Franco American culinary history. I refer, of course, to the bird shot in October 1794 in the wilds of Connecticut by the great French gastronome and magistrate Jean-Anthelme Brillat-Savarin. For three years Brillat-Savarin had taken refuge from the French Revolution in an America of Edenic plenty, of sweet corn, squash, persimmons, and pumpkins, of lobsters and oysters and inexhaustible game—venison and turkeys, quail and geese, canvasback ducks and passenger pigeons, whose flocks covered the rivers and darkened the autumn skies.

“While I was in Hartford, in Connecticut, I had the good luck to kill a wild turkey,” he writes in his immortal Physiology of Taste (M.F.K. Fisher’s translation). “This deed deserves to go down in history, and I shall recount it all the more eagerly since I myself am its hero.” He and a friend, Mr. King, rode out from Hartford on two hired nags and by nightfall arrived for dinner at their host’s farm, five leagues—15 or 20 miles—away. Brillat-Savarin, Mr. King, and their host dined on stewed goose, a handsome piece of corned beef, a magnificent leg of mutton, and root vegetables of all kinds. At each end of the table were enormous jugs of excellent cider, and their host had four fine and radiantly healthy daughters, aged 16 to 20, whom Brillat-Savarin admired at every turn.

The next morning, Brillat-Savarin and Mr. King set out for the hunt. “I found myself for the first time in my life in virgin forest, where the sound of the axe had never been heard.” He wandered about with delight. “First of all we killed some of those pretty little grey partridges which are so plump and so tender. Then we knocked down six or seven grey squirrels, highly thought of in [America]; and finally our lucky start led us into the midst of a flock of wild turkeys.” As the turkeys rose into the sky, Mr. King fired first, missing entirely and scattering the rest. But one laggard turkey, lazier than the others, took flight just ten paces from Brillat-Savarin. “I fired at it through a break in the woods, and it fell, stone dead.” Mr. King claimed to have hit a turkey too, but even his dog, leading them deep into boundless woods and impenetrable thickets, could not find it. Hopelessly lost, they were finally rescued by the silvery voices of their host’s young daughters.

November 23, 2025 0 comments
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'Evaru ka mama' Athiya Shetty sits on husband KL Rahul's lap in unseen pic; gives glimpses of her birthday dinner menu
Bollywood

‘Evaru ka mama’ Athiya Shetty sits on husband KL Rahul’s lap in unseen pic; gives glimpses of her birthday dinner menu

by jummy84 November 6, 2025
written by jummy84

Athiya Shetty has shared a carousel of pictures as she celebrated her 33rd birthday. Taking to Instagram, Athiya Shetty posted her childhood photos, shared selfies, and pictures clicked with her husband-cricketer KL Rahul.

Athiya Shetty and KL Rahul got married in 2023.

Athiya Shetty shares pics from her special day

The first picture had childhood photos of Athiya making goofy poses and smiling. She posted photos of the flowers that she received on her special day. In a photo, Athiya sat on KL Rahul’s lap while he posed sitting on a couch. She held him while he wrapped his arms around her.

Athiya’s special birthday cake

A picture showed KL Rahul holding a glass, enjoying his beverage. Athiya gave a peek inside the menu of her birthday dinner. The list included mushrooms, tuna and lamb among other dishes. She posed for a selfie in a pink shirt dress. The last picture showed Athiya’s birthday cake on which “happy burday Evaru ka mama” was written.

Samantha Ruth Prabhu, Sonakshi Sinha wish Athiya

Sharing the pictures, Athiya captioned the post, “Birthday things! (pink heart, flower bouquet and sparkles emojis) Thank you for the love and wishes… so grateful (folded hand emoji).” Reacting to the post, Samantha Ruth Prabhu wrote, “Happy Birthday stunner.” Sonakshi Sinha said, “Happy Birthday, baby doll.”

On Athiya’s birthday, KL Rahul shared a bunch of photos on Instagram. He had captioned the post, “Happy birthday to my best friend, wifey, lover, stress ball, goofball (two hearts emoji). I love you more each passing year (red heart and hug face emojis) @athiyashetty.” Athiya commented, “The storm to your calm. Love you.”

About Athiya

Athiya got married to KL Rahul on January 23, 2023, in an intimate ceremony at Suniel Shetty’s farmhouse in Khandala. The couple later announced their pregnancy in November 2024 through an Instagram post and welcomed their first child, a daughter named Evaarah, in March.

Athiya made her acting debut in 2015 with Hero. Later, she was featured in films such as Mubarakan and Motichoor Chaknachoor. She has been away from the film industry for some time.

November 6, 2025 0 comments
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bitchy | Prince William’s demands for a vegan menu offended a renowned Brazilian chef
Celebrity News

bitchy | Prince William’s demands for a vegan menu offended a renowned Brazilian chef

by jummy84 October 29, 2025
written by jummy84

Prince William just bungles around, offending people regularly. Even with his current busywork scheme, Earthshot, he manages to constantly get it wrong. Earthshot is truly an exercise in ego – it was only in the third year of the ten-year prize scheme when William invited the actual nominees and winners to the prize ceremony. He uses Earthshot to center himself at every turn, and the winners don’t even get the full $1 million prize all in one go – it’s parceled out over five years, because nothing fuels long-term investment in green tech like a paltry sum doled out in a bizarre prize scheme with the express purpose of embiggening a slumlord. Well, William is getting criticized this week for insisting that Earthshot’s Rio ceremony should be completely vegan. He offended a Brazilian chef who uses a local fish, pirarucu, in many of his dishes. Saulo Jennings is the chef, and he’s also U.N. gastronomy ambassador and advocate for sustainability. Jennings is loudly offended by what he was asked to do.

When Saulo Jennings heard he would be cooking for an heir to the British throne, the Brazilian chef knew he wanted to showcase the star ingredient of the Amazon: a huge, fleshy river fish called pirarucu. That heir, Prince William, was hosting an environmental awards ceremony by the Earthshot Prize for 700 guests in Rio de Janeiro in early November, his first visit to Brazil. Creating the canapés seemed like the perfect job for Mr. Jennings, an acclaimed chef from the Amazon known for using sustainable ingredients from the rainforest. But there was a catch: The menu had to be 100 percent vegan, Mr. Jennings said he was informed by the Earthshot organization.

At first, convinced he had misunderstood, the chef said he offered to add a vegan option to the menu. Then, he said, when he was told he could not use any of the cherished river fish species central to his dishes and to the Amazon region’s cuisine, he grew offended.

“It’s like asking Iron Maiden to play jazz,” Mr. Jennings said in an interview on Friday. “It was a lack of respect,” he added, “for local cuisine, for our culinary tradition.”

After much coaxing by the museum that will host the event, Mr. Jennings said he created a vegan menu inspired by Amazonian ingredients like cassava root, jambu leaf and Brazil nuts. But by then, negotiations over the catering of the event had broken down. And now, he is out as the caterer for the event, scheduled for Nov. 5. “I have nothing against vegans or British people,” he said. “But I don’t want to abandon my culinary mission.”

The chef’s indignation at the demand made headlines in Brazil, as many read the menu request as a snub to the rich culinary tradition of the Amazon region, where the United Nations’ annual climate conference will be held. William, along with heads of state, scientists and policymakers from around the world, will attend. Mr. Jennings was perplexed, too. He had cooked with no problem for the coronation ceremony of King Charles III, William’s father, at the British Embassy in Brazil. “I made fish and chips,” he said, “but with pirarucu.”

A spokesman for William declined to comment on the situation. But a person close to the climate event, who asked to remain anonymous in order to discuss the sensitive issue publicly, said that the prince had not been involved with the menu. The person said that the event for the Earthshot Prize, which awards millions of dollars to recipients for their contribution toward environmentalism, had asked for vegetarian, rather than vegan, food because it always serves that type of menu as part of its commitment to sustainability. In the end, Mr. Jennings, the person said, was ultimately not selected to cater the event because of budgetary constraints, not because of any resistance to creating a fish-free menu.

Mr. Jennings built his career arguing that true sustainability is anchored in the traditional culinary techniques that have been used for generations by Indigenous people in his home region. “We eat whatever the forests give us, whatever the rivers give us,” said Mr. Jennings, who is a U.N. gastronomy ambassador. “Some days, we eat fish. Other days, we eat nuts and açai,” he added. “This is also sustainable.”

In a few weeks, Mr. Jennings will have another opportunity to show off his region’s culinary traditions. He has been hired to cook for the Norwegian and Chinese delegations at the climate conference. And, at the request of the Brazilian president, Luiz Inácio Lula da Silva, he will cater a dinner reception for heads of state, he said. What will be on the menu? “With all due respect,” he said, “there will be fish.”

[From The NY Times]

The thing about pirarucu is that Brazilians are incredibly proud of that particular species of fish, and Brazilians have spent years successfully bringing back the pirarucu population after decades of overfishing. The story of the pirarucu is the story of local leadership, national pride in their local delicacies, and community-led conservation. The story of the pirarucu has become a renowned example of how green activism can go hand-in-hand with capitalism. William and his people just thought they would stagger into Rio half-assed, with no one having read any briefing memo. While I doubt William made this particular call, he surrounds himself with lead-footed dolts who behave like their boss, saying and doing insensitive and offensive sh-t every other week. As soon as a UN culinary ambassador protested their menu choices, they should have said, okay, tell us what’s wrong, what do we have to change to make this work. Instead, they probably looked down their noses at the “locals” and rolled their eyes at a Brazilian chef who truly wanted to show off the bounty of Brazil.

Photos courtesy of Cover Images.

The Prince of Wales attends Earthshot+, at Portside Tower in Cape Town, a day of impactful conversations with world-leading experts aimed at multiplying the impact of The Earthshot Prize, on day two of his visit to South Africa for the fourth annual Earthshot Prize Awards ceremony on November 6

Featuring: William, Prince of Wales
Where: Cape Town, South Africa
When: 05 Nov 2024
Credit: PA Images/INSTARimages

**NORTH AMERICA RIGHTS ONLY**

The Prince of Wales meets with the 2024 Earthshot Prize finalists during a visit to the Kirstenbosch National Botanical Garden in Cape Town, on day three of his visit to South Africa for the fourth annual Earthshot Prize Awards.

Featuring: William, Prince of Wales
Where: Cape Town, South Africa
When: 06 Nov 2024
Credit: PA Images/INSTARimages

**NORTH AMERICA RIGHTS ONLY**

The Earthshot Prize Awards at Green Point Shared Fields in Cape Town, on day three of the Prince of Wales’ visit to South Africa for the fourth annual Earthshot Prize Awards

Featuring: The Prince of Wales
Where: Cape Town, South Africa
When: 06 Nov 2024
Credit: PA Images/INSTARimages

**NORTH AMERICA RIGHTS ONLY**


The Prince of Wales during a visit to meet with volunteers of the National Seas Rescue Institute (NSRI) at Simon’s Town Harbour, Cape Town, to hear about their lifesaving work, on the last day of his visit to South Africa.

Featuring: William, Prince of Wales
Where: Cape Town, South Africa
When: 07 Nov 2024
Credit: PA Images/INSTARimages

**NORTH AMERICA RIGHTS ONLY**

The Prince of Wales with Heidi Klum, during his visit to meet local fishermen in Kalk Bay Harbour, Cape Town, to highlight the contributions of 2023 Earthshot Finalist Abalobi, on the last day of his visit to South Africa.

Featuring: William, Prince of Wales with Heidi Klum
Where: Cape Town, South Africa
When: 07 Nov 2024
Credit: PA Images/INSTARimages

**NORTH AMERICA RIGHTS ONLY**

The Prince of Wales (centre) takes part in a traditional fish brai lunch with (left to right) Tobe Nwigwe, Heidi Klum, Winnie Harlow, during a visit to Kalk Bay Harbour, Cape Town, on the last day of his visit to South Africa.

Featuring: William, Prince of Wales with (left to right) Tobe Nwigwe, Heidi Klum, Winnie Harlow
Where: Cape Town, South Africa
When: 07 Nov 2024
Credit: PA Images/INSTARimages

**NORTH AMERICA RIGHTS ONLY**


The Prince of Wales during his visit to the Seaweed Innovator Showcase at Portside Tower, Cape Town, to meet seaweed businesses from the region to celebrate local innovation, learn about the diverse applications of seaweed in Africa and the potential for it to repair and regenerate the planet, on the last day of his visit to South Africa

Featuring: William, Prince of Wales
Where: Cape Town, South Africa
When: 07 Nov 2024
Credit: PA Images/INSTARimages

**NORTH AMERICA RIGHTS ONLY**

The Prince of Wales during his visit to the Seaweed Innovator Showcase at Portside Tower, Cape Town, to meet seaweed businesses from the region to celebrate local innovation, learn about the diverse applications of seaweed in Africa and the potential for it to repair and regenerate the planet, on the last day of his visit to South Africa

Featuring: William, Prince of Wales
Where: Cape Town, South Africa
When: 07 Nov 2024
Credit: PA Images/INSTARimages

**NORTH AMERICA RIGHTS ONLY**

The Prince of Wales during his visit to the Seaweed Innovator Showcase at Portside Tower, Cape Town, to meet seaweed businesses from the region to celebrate local innovation, learn about the diverse applications of seaweed in Africa and the potential for it to repair and regenerate the planet, on the last day of his visit to South Africa

Featuring: William, Prince of Wales
Where: Cape Town, South Africa
When: 07 Nov 2024
Credit: PA Images/INSTARimages

**NORTH AMERICA RIGHTS ONLY**


October 29, 2025 0 comments
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Diwali 2025: 4 vegan treats to add to your festive menu for guilt-free indulgence
Lifestyle

Diwali 2025: 4 vegan treats to add to your festive menu for guilt-free indulgence

by jummy84 October 15, 2025
written by jummy84

Updated on: Oct 15, 2025 09:42 pm IST

Diwali 2025: Try these plant-based, vegan recipes this Diwali. From dairy-free to plant-based materials, make your party menu ethical this season. 

Diwali 2025: As homes are decking up for decorations, kitchens are also preparing for grand Diwali feasts, whether it is for evening parties or afternoon brunches. With Diwali coming closer by the day, the excitement of last-minute touches is quite palpable. Those who are hosting parties are setting the menu and taking care of all the necessities, whether it is experimenting, improvising or sneaking in trial taste-tests as they go, trying to visualise how it’s about to come together.

Prepare your snacks at home this Diwali, the vegan way. (Picture credit: Unsplash)

For this year’s festive spread, vegan snacks are coming to the forefront, such as interesting spins on traditional sweets or high-end gourmet-like treats. But all of them promise gastronomic fervour, while being cruelty-free.

ALSO READ: Diwali 2025: 4 special lighting hacks to create cosy festive interiors

We have curated 4 chef-approved snack recipes that are vegan, which you can add to the menu, ensuring every guest feels welcome, regardless of their dietary restrictions.

1. Besan ladoo rochers

Recipe by: Pooja Masurkar, founding chef and culinary innovator at Pause in Mumbai

Besan ladoo rocher is a fun twist on your traditional sweet. (Picture credit: Pooja Masurkar)
Besan ladoo rocher is a fun twist on your traditional sweet. (Picture credit: Pooja Masurkar)

A. Besan ladoo base-

Ingredients:

  • Besan (chickpea flour) – 60 g
  • Khandsari sugar – 40 g
  • Water – 50 g
  • Cashew butter – 20 g
  • Cardamom powder – ⅛ tsp (a pinch)
  • Nutmeg powder – ¼ tsp
  • Vegan butter – 10 g

Method:

  • Roast besan slowly until dark golden brown and nutty.
  • In a separate pan, heat sugar and water until the sugar melts completely.
  • Combine the syrup and vegan butter with the roasted besan.
  • Add cashew butter and spices, mixing well until smooth and cohesive.
  • After resting (4 hours or overnight), portion into ~20 g balls.
  • Place a hazelnut in the centre of each, roll smooth, cling-wrap, and freeze for an hour before glazing.

B. Chocolate glaze-

Ingredients:

  • Dark chocolate (70%) – 80 g
  • Neutral oil – 10 g
  • Cocoa butter – 20 g
  • Pinch of salt
  • Roasted chopped hazelnuts – 50 g

Method:

  • Melt the chocolate and cocoa butter gently.
  • Stir in oil and salt until smooth and glossy.
  • Mix in the roasted hazelnuts.
  • Temper before coating — bring the chocolate to the perfect shine and snap by cooling and gently reheating it to ~31°C.

Finishing touch:

  • Once glazed, let the Rochers set until the chocolate firms up and catches the light with a soft sheen.

2. Vegan dark chocolate mousse

Recipe by Chef Shreyas Bhat, culinary director at Gaia in Bangalore

Vegan dark chocolate mousse has rich, evocative flavours. (Picture credit: Shreyas Bhat)
Vegan dark chocolate mousse has rich, evocative flavours. (Picture credit: Shreyas Bhat)

Ingredients:

  • Silken tofu – 200g
  • Soy milk – 50g
  • Vegan dark chocolate – 200g
  • Brown sugar – 50g (optional)

Method:

  • Blend the tofu and soy milk in a blender till smooth with the brown sugar
  • Melt the dark chocolate in a microwave or on a hot water bath.
  • Add the melted chocolate to the blender with the beaten tofu and blend till smooth.
  • Pour the mixture into your choice of moulds or into an airtight container and refrigerate overnight.
  • Serve with a sprinkle of sea salt, extra virgin olive oil, roasted pistachios, macerated figs and a berry coulis.

3. Coconut pudding with blueberry compote, salted crunch and rose cookie

Recipe by Chef Karan Upmanyu, Chef and Partner of ParTTwo in Bangalore

Add the tarty flavours of blueberry to coconut in this pudding!(Picture credit: Generated by Gemini for visual reference)
Add the tarty flavours of blueberry to coconut in this pudding!(Picture credit: Generated by Gemini for visual reference)

Ingredients:

  • Coconut Pudding
  • Coconut Milk – 400 g
  • Coconut Water – 350 g
  • Coconut Cream – 200 g
  • Lemon Zest – 20 g
  • Kaffir Lime Leaves – 10 g
  • Lemongrass – 10 g
  • Galangal – 3 g
  • Agar-Agar – 4 g
  • Tender Coconut Flesh (chopped) – 300 g
  • Blueberry Compote (or any berries of choice)
  • Blueberries – 440 g
  • Kaffir Lime – 6 g
  • Brown Sugar – 60 g
  • Orange Zest – 4 g
  • Lemon Juice – 4 g
  • Sherry Vinegar – 10 g (substitute any fruit vinegar)
  • Salted Coconut Crunch
  • Sugar – 250 g
  • Flour – 250 g
  • Fresh Toasted Coconut – 250 g
  • Coconut Oil – 250 g
  • Salt – 8 g
  • Rose Cookie (Easily available at hot chip shops or bakeries)
  • Rice Flour (fine) – 166 g
  • Sugar – 15 g
  • Coconut Milk – 30 g
  • Salt – 1 g
  • Oil – 2 g
  • Sesame Seeds – 3 g
  • Water – 5 g

Method:

A. Coconut pudding

  • In a saucepan, combine coconut milk, coconut water, and coconut cream.
  • Add lemon zest, kaffir lime leaves, lemongrass, and galangal. Gently bring to a simmer for 5–7 minutes to infuse flavours.
  • Strain the mixture to remove aromatics.
  • Return the infused liquid to the pot, add agar-agar, and whisk continuously over medium heat until dissolved (2–3 minutes).
  • Fold in the chopped tender coconut flesh.
  • Pour into serving bowls and refrigerate for 2–3 hours until set.

B. Blueberry compote

  • Combine blueberries, brown sugar, and sherry vinegar in a saucepan over medium heat.
  • Add citrus zest and lemon juice.
  • Cook gently until the berries break down and the mixture thickens to a jammy consistency (8–10 minutes).
  • Cool completely before using.

C. Salted coconut crunch

  • Preheat oven to 160°C.
  • In a bowl, combine flour, sugar, and salt. Mix in toasted coconut.
  • Add melted coconut oil and toss until evenly coated.
  • Spread on a parchment-lined baking tray.
  • Bake 15–20 minutes, stirring halfway, until golden brown and crisp.
  • Cool completely and store in an airtight container.

D. Rose cookie

  • Whisk all ingredients together in a bowl until smooth and lump-free; the batter should coat the back of a spoon.
  • Heat oil in a deep frying pan and preheat the rose cookie iron.
  • Dip the hot iron halfway into the batter, then immediately place it into hot oil.
  • Shake gently until the cookie separates and turns golden brown.
  • Drain on paper towels and cool completely.

To assemble

  • Top the set coconut pudding with a generous spoon of blueberry compote.
  • Sprinkle cooled salted coconut crunch over the top for texture.
  • Place a rose cookie delicately on top.
  • Optional garnish: Edible flowers, micro mint, or a drizzle of reduced blueberry syrup.

4. Vegan tres leches with rose petals and pistachios

Recipe by Chef Suresh Kumar, founder of Marseli in Bangalore

This nutty dish contains a tasty flavour profile. (Picture credit: Suresh Kumar)
This nutty dish contains a tasty flavour profile. (Picture credit: Suresh Kumar)

Ingredients:

A. For the cake

  • 1½ cups all-purpose flour
  • 2 Tbsp cornstarch
  • ¾ cup sugar
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup plant milk (almond, soy, or oat)
  • 1 tsp apple cider vinegar
  • ½ cup neutral oil (such as sunflower or canola)
  • 1 tsp vanilla extract

B. For the soak (“three milks”)

  • ½ cup vegan condensed milk (coconut-based or oat)
  • ½ cup full-fat coconut milk or coconut cream
  • ½ cup plant milk of choice
  • 1 tsp rose water (optional but recommended)

C. For the topping

  • 1 cup vegan whipped cream
  • 2 Tbsp crushed pistachios
  • 2 Tbsp edible rose petals

Method:

  • Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan.
  • Make vegan buttermilk: Combine the plant milk and vinegar; let sit for 5 minutes to curdle slightly.
  • Prepare the batter: In a large bowl, whisk together flour, cornstarch, sugar, baking powder, baking soda, and salt. Add oil, vanilla, and the buttermilk mixture; stir gently until smooth.
  • Bake: Pour into the prepared pan and bake 25–30 minutes, or until a toothpick comes out clean. Cool for 10 minutes.
  • Soak: In a separate bowl, whisk together the three milks and rose water. Poke small holes all over the cake with a fork, then slowly pour the milk mixture evenly over the top. Refrigerate for at least 3 hours, or overnight, to allow the cake to absorb the liquid.
  • Finish and serve: Spread the whipped cream over the chilled cake, then sprinkle with pistachios and rose petals. Serve cold.
  • Chef’s tips: Use food-grade rose petals and pure rose water for the best aroma. A little goes a long way. To intensify the nutty flavour, add 1–2 tablespoons of finely ground pistachios to the batter. Store covered in the refrigerator for up to 3 days; the texture improves as it rests.

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News / Lifestyle / Recipes / Diwali 2025: 4 vegan treats to add to your festive menu for guilt-free indulgence

October 15, 2025 0 comments
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