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The Wall Street Journal’s weekend lifestyle section covering food, design, travel, gear and fashion.
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August means summer downtime, and with half the year officially behind us, it’s time to catch up on all the shows, movies, songs, books and podcast episodes you might have missed.
To fill your dog days, the WSJ staff compiled a list of this year’s best cultural gems. From books by Pulitzer Prize-winning novelists to podcast episodes best understood by the chronically online, this year’s cultural catch up has a little something for everyone.
See the whole list at the link in bio or on wsj.com.
Illustration: Cristian Mera
Photos: BBC/Bad Wolf, Penguin Random House Audio, Las Culturistas, Focus Features/Everett Collection, HBO, Penguin Random House Audio, Columbia Records, MGM/Everett Collection, HBO, A24, Apple TV
30 Jul 2026
Eating on the go has never been better. To prove it, food trends columnist @allmychandler stopped by a Wawa during his summer road trip to build the snack board of his dreams.
Read more about gas station dining at the link in bio.
Reporter: @allmychandler
Editor: Rebecca Alifimoff
15 Jul 2026
WSJ Lifestyle Editor @sebmodak wanted to learn how to fly fish, so he headed to the Catskills and enrolled in Trout School. The two day course taught him about casting, entomology and how to read the water. He walked away understanding how people become lifelong anglers.
Read more at the link in bio.
Reporting: @sebmodak
Video: Rebecca Alifimoff
Cover Photo: @willfujiomatsuda
10 Jul 2026
It was the end of May on the tumbling Beaverkill River in New York’s Catskill Mountains, and an annual ritual was under way. The plump mayflies known as green drakes were emerging on the water. Trout, their speckled flanks gleaming in the sun, gulped them down one by one. Amid the quiet frenzy, men and women waist deep in water cast delicate loops of line across the current, hoping that their fur-and-feather imitations of insects might look enough like a meal to fool a fish.
Not far away, I had tangled a dozen feet of line in the boughs of a hemlock tree—for the third time that morning. “Try again,” my instructor said, after undoing my mess.
“Loading move.” I whispered as I brought my rod to the 2 o’clock position.
“Power snap.” My line stuttered forward and flopped onto the water with all the stealth of a cannonball.
“Better,” the instructor said.
I had traveled to the Catskills to learn how to fly fish, drawn by a voyeuristic fascination with the sport. For years, I’d often come across people standing in pristine rivers, launching line in mesmerizing patterns. They were almost always alone, but for their thoughts and, invariably, a six-pack of beer within reach.
I wanted in.
Read more at the link in bio or on wsj.com.
Written by @sebmodak
Photos: @willfujiomatsuda
07 Jul 2026
The solution for summer events with wildly different dress codes? A versatile black dress that can be styled however you like it. Here, Senior Fashion Market Editor @caitie_kell breaks down how to make the little black dress work for any occasion.
Read more at the link in bio.
Cover Photo: @elizabetharvelos
25 Jun 2026
Daylen Ray showed up to her first day of work in her favorite jeans, a white T-shirt, a cardigan and thrifted brown boots. She’d been told the dress code was “casual cute” and felt her outfit delivered.
“You only have so many first days, and I wanted to look good and feel cute,” said Ray, 22, a Michigan State University graduate who started a new role in influencer management in April. “Traditional professional office clothing doesn’t make me feel that way.”
The first-day-of-work outfit has long been a carefully choreographed ritual, the professional equivalent of a firm handshake. Now across industries and cities, it has undergone a transformation as Gen Z enters the workplace, arriving on day one in oversize silhouettes, gym-ready fabrics and athleisure, looks that, not long ago, would have raised eyebrows in any workplace.
When Ray dresses for the office these days, whether she looks professional is an afterthought, she said. She cares more about factors like the weather and if she’s going to happy hour after.
“My outfit doesn’t reflect how professional I am,” she said. “My work does.”
Read more at the link in bio or on wsj.com.
Written by @maura_brannigan
Photo: Daylen Ray
23 Jun 2026
Kilt-clad Scots have invaded Boston, turning Red Sox games into sing-a-longs, while bar owners report triple the earnings of an average St. Patrick’s Day. Dutch travelers have stood, mouths agape, before the treasures at Buc-ee’s gas stations, while German fans embrace the American rite of the 1 a.m. Waffle House trip.
The resulting flood of social media content is so wholesome, some observers suspect it’s a conspiracy. But as visiting World Cup fans document their encounters with the U.S., millions are still watching along, scrolling through seemingly endless footage with a mixture of awe, pride, delight—and a renewed appreciation for home.
Visitor dispatches have also focused on the cinematic appeal of everyday Americana—from our enormous trucks and big highways to In-N-Out Burger, the Florida Keys and the heartland in between. Bell said she obsessed over the cowboy hats on display at the Dallas airport, while Sato “felt the quintessential ‘America’—the kind you see in movies—wherever I went.”
Read more about the World Cup's surprisingly good vibes at the link in bio or on wsj.com.
Written by @allmychandler
Photos: Martin Rickett/PA Wire/ZUMA Press, Finn Agostinelli
22 Jun 2026
To prepare for the World Cup, we found a New York City bar rooting for every team in the tournament. With the first round of competition under way, we headed to some of our selections to scope out the crowd.
Discover the full list at the link in bio or on wsj.com.
Reporting: @iamnickmafi, @allmychandler, @sebmodak
20 Jun 2026
Say the words “gas station food” and a certain image probably comes to mind: Dusty, sodium-packed snacks nestled among neon antifreezes and pine-scented air fresheners. Lukewarm hot dogs and taquitos languishing on damp rollers or sweating beneath heat lamps.
That reputation may finally be changing. Perhaps you’ve heard of “car-cuterie”—a spread of cheeses, salumi, fresh fruit and hard-boiled eggs assembled entirely from convenience store shelves. Highbrow snacks like those, along with the growing availability of impressive made-to-order sandwiches and fresh baked goods, are helping to recast gas stations as unlikely culinary destinations. (Of course, boiled peanuts served from a weathered crockpot at a QuikTrip in Alabama will always have their place.)
At the link in our bio, everything you need to know about the gas-station dining renaissance and what to order on your next road trip.
✍️: @allmychandler
🎨: @nxrx
19 Jun 2026
Scalpcare has been driving growth in the hair category at stores like Sephora and Ulta for the past year, according to a recent report on the U.S. market by the market research firm Circana. At the beauty e-retailer Dermstore, purchases of scalp products doubled in 2026 compared to 2025, said Kristy Bomba, a senior director of buying at the company. People are increasingly approaching the scalp the same way they approach the face, Bomba added.
While the scalp is typically not exposed, products for it are designed to function similarly to skincare items, explained Shab Caspara, a hair trichologist and the founder of Caspara Hair Preservation Studio in New York. “On the scalp we are trying to control inflammation, regulate oil production, support barrier integrity, fight oxidative stress and encourage healthy cellular turnover too,” Caspara said. Healthier skin there, experts say, can yield healthier hair.
Much like with a skincare routine, using many products at once on a scalp is not always necessary, or better. “The most important thing I tell my clients is to keep it simple,” said Lee, the Los Angeles salon co-founder. “Like the skin on your face, your scalp responds best to consistent, gentle care, not an overwhelming lineup of actives and treatments.”
In other words: You may need a serum, but you don’t need a 10-step routine.
Read more at the link in bio.
Written by @fifival
Photo: @elizabetharvelos
Prop Styling: @byannalemi
16 Jun 2026
Every World Cup, New York remembers that it is not just a city, but a collection of more than 150 countries that happen to share a subway map. For 39 days, local ethnic communities will make themselves known. Brazilians will pack into a Queens restaurant where samba dancers provide pregame entertainment. Spaniards will gather in a 158-year-old social club where longtime members can still get a glass of wine for $4. Argentines will return to the East Village block they shut down in 2022, the day Lionel Messi finally lifted the trophy.
Few of the tournament’s 16 host cities across the U.S., Canada and Mexico can match New York’s ability to turn the cup into a home game for nearly everyone. Eight matches—including the final—will be played at MetLife Stadium in New Jersey. But some of the tournament’s most memorable scenes will unfold within the confines of the five boroughs, alongside fired-up fans and over plates of delicious food.
Forty-eight nations are playing. Read on for the rooms in and around New York that are waiting for them. All are places that, on match day, will become a little piece of somewhere else.
For the full list, visit the link in bio.
Written by @sebmodak, @iamnickmafi
and @allmychandler
Photos: @christophertestani
12 Jun 2026
In a national food culture full of passing fads, the annual excitement generated by ramp season has endured in a way that sun-dried tomatoes or bacon-topped everything haven’t. Part of its lasting popularity has to do with what makes ramps, an allium in the same family as garlic, leeks and onions, unique.
To start, ramp season is incredibly short, lasting just three to six weeks, typically from late March through May. People love ramps for their distinctive flavor profile—savory, funky, intense—but also their versatility. The great thing about the ramp “is that, while it has its own specific flavor, it’s going to eat much like a spring onion,” said Delfin Jaranilla, the executive chef and co-partner of Leland Eating and Drinking House.
Food professionals from haute cuisine down to trend-savvy sandwich shops tend to be cagey about where they get their ramps. When asked about where his ramps came from, Jaranilla replied: “The short answer is that I have a guy.”
Even as ramps threaten to become more popular outside of typical foodie circles, to true believers, they will never become passé. “There’s kind of a joke within the chef world here on the East Coast that ramps are overrated,” said Ana Caballero, the chef de cuisine at Her Place Supper Club in Philadelphia. “But I’m always the first person to say, ‘No, they’re not overhyped. They are that good.’”
At the link in our bio, read about what to do with ramps should they end up in your kitchen.
📷: @ednewton for @wsjphotos
23 May 2026
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