Knife & Fork

8 Tastes to Try in Door County, Wisconsin’s Passionate Peninsula
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

The Seven New Restaurants Not to Miss in Paris Right Now
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

Kate’s Real Food Has Roots in the Tetons
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

The Best Corner Of Italy That You’ve Never Heard Of: Le Marche
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

Popular: A Splashy Peruvian Restaurant Heats Up the New York Dining Scene
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

Rodney Scott Spreads the Joy with BBQ
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

Daniel Boulud’s Le Pavillon and the Reopening of New York
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

The Beautiful Pasta You Probably Don’t Know About But Should
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

Letter from Paris: MoSuke, Paris, Mory Sacko’s Exquisite Franco-Afro-Japanese Cuisine
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

Whidbey Island’s Ciao a Neapolitan Delight
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