Knife & Fork

How two years in China changed my tastebuds and outlook on my hometown Story & photos by Kirsten Harrington From crunchy fried frog and lip-tingling mapo tofu to flakey donkey meat sandwiches and durian ice cream, living in China was a non-stop culinary adventure. For two years I challenged my

By Alexander Lobrano Tucked away in a mercifully still ungentrified street in the northern Marais, Parcelles is a very near perfect Parisian bistrot a vins, or bistro with a special focus on wine. It’s immediate charm, which comes from the wake of the addresses that proceeded it at the same address,

Iris restaurant introduces New Yorkers to Aegean cuisine in midtown Manhattan By Beverly Stephen There’s no better time for armchair—or rather dining chair—travel. Exploring international cuisines in restaurants is the next best thing to jumping on a plane. We’ve all endlessly eaten our way through Mediterranean cuisine but now at

By Bobbie Leigh If we’re going to be sequestered again this coming year as a precaution against whatever new virus is raging,  one way to make the best of it is to cook, bake, and eat well. Here are some cookbooks that will  encourage you to be adventurous in the

  By Beverly Stephen Two hundred! That’s how many pizzas Nathan Myhrvold and Francisco Migoya ate as their 100,000 miles of travel took them through a good swath of the U.S. and to far flung destinations from Italy to Argentina to Japan for their book Modernist Pizza. The three volumes tell

By Alexander Lobrano The new Drum Cafe at the LUMA Foundation in Arles is an excellent example of how good a museum restaurant can actually be when someone cares about serving good food instead of the usual bland industrial food-service catering too often found at museums. The food at the Drum

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