Knife & Fork

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

  By Beverly Stephen At a new restaurant in Greenwich Village called Kuxé  (pronounced coo-shay) from Chef Julian Medina, each menu item celebrates the traditions and childhood memories of Medina or one of his team. Medina owns eight Toloache restaurants in New York and the chefs de cuisine or sous

By Ann Abel All across Portugal, people have been counting down to today—the day that terraces (outdoor dining, basically) can reopen after the country’s long winter coronavirus lockdown. There’s no shortage of esplanadas (terraces, rooftops and even sidewalk tables) in this lovely, temperate country, but some of the most beguiling are in

By Larry Olmsted Guided culinary tours are the best way for the traveling foodie to experience pretty much any city in the world. You get to try more different things and learn more than you could by choosing a single place to eat on your own, no matter how good

  By Beverly Stephen Would you like to know which restaurants a prominent chef like Daniel Boulud patronizes both in his home city of New York and elsewhere? If like so many food lovers, you travel to eat, you would be thrilled to know what’s on Boulud’s radar. Or that

By Ann Abel I’ve been reading way too many restaurant obituaries lately. So instead of more obituaries, I’m writing love letters. These ten restaurants came to life for me during the past year. (On top of ten more from some of my favorite professional eaters.) Some opened despite the odds, while others