Knife & Fork

By Mark Orwoll Door County, Wisconsin, is one of those places you’ve heard of even though you’ve never been there. In the back of your mind, you kinda, sorta know about it: Lake Michigan, right? Farms, probably. Hmm…cute villages, cherries? Fish, maybe? No, sorry. You don’t know Door. Door County

By Alexander Lobrano The Paris restaurant scene has deliciously come back to life after the challenges of two recent lockdowns, and a talented new generation of chefs are serving intriguing contemporary French cooking that leaps beyond the cliches of la bistronomie (modern French bistro cooking) with an emphasis on simplicity

By Brian E. Clark When Kate Schade moved from her college digs at the University of New Hampshire to Wyoming in 1993, she never anticipated that she’d one day be heading a company that will produce between 5 and 6 million energy bars this year. She was simply following in her

By Ann Abel One night at dinner at Agriturismo Ramusè, I watched with delight as Paolo Ciccioli spent a full 30 seconds shaving a black truffle over my pasta. (I’m not exaggerating—I have the iPhone video to prove it.) That was just the primo piatto, halfway through a dinner in which all three

By Beverly Stephen Restaurants attract tourists and locals alike.  Nobody knows this better than that master of creating a buzz, hotelier and nightlife impresario Ian Schrager, co-creator of Studio 54. He’s counting on a splashy new Peruvian restaurant to draw a chic crowd to his completely rebranded 28-story Public Hotel

By Beverly Stephen Be forewarned. If you read Rodney Scott’s World of BBQ (Clarkson Potter) or watch his episode on the Netflix series Chef’s Table BBQ, you’re gonna need a BBQ fix. Do not pass go, get to the nearest rib joint immediately. Better yet, if you live anywhere near

By Beverly Stephen When I take a walk with my millennial son and his dog, I learn things. The hot dog man on his corner is back in business and he and the doormen in his building are thrilled. While we gaped with awe at the soaring 73-story One Vanderbilt

By Catherine Sabino Pasta’s many forms range from commonly known versions like fettucine to such lesser-known varieties as the threaded sheets of Sardinia’s su filindeu, or the stuffed cjarsons, an Alpine ravioli, from Friuli. But one version stands out among the myriad shapes—corzetti (also known as croxetti), a unique, engraved

  By Alexander Lobrano As the months roll by during the second national lockdown of France’s restaurants, I often find myself thinking of chef Mory Sacko and his intriguing restaurant MoSuke. The reason why is that I desperately hope this exceptionally talented young chef’s intriguing restaurant will survive the financial

By Brian E. Clark I was planning on a trip to Naples, Italy this fall. But I’m afraid it will have to wait until the pandemic cools further and I feel safer about traveling to Europe.  So instead, I’ll head to the northwest corner of the continental United States and