Knife & Fork

By Ruth J. Katz “Dazzling” comes to mind when you enter the imposing Corinthia Hotel off Trafalgar Square, housed in a stunning Victorian edifice.  Grandeur with a swathe of modernity. The lobby lounge features a “Full Moon” Baccarat chandelier with 1,001 crystals and it sets the tone for what is

By Larry Olmsted “Meat-Up In Memphis” is not just a great pun, it is a brand new, first-of-its-kind weekend devoted to all things barbecue, a festival filled with spectacular food, seminars, and fellowship. Now the folks at AmazingRibs.com are taking their expert BBQ act on the road, specifically to one

  By Catherine Sabino Gastronomy tourism is on the up throughout Europe, as elsewhere around the globe, with Italy seeing the number of food and wine tourists doubling in 2018 over the previous year, and France having a third of its visitors coming to experience the richness of its culinary heritage. While

Ruth J. Katz What do the barrel, the screwdriver, the hot air balloon, the bar code, the bicycle, and Penicillin have in common? Not much on the surface, but dig a little deeper and you’ll find that they are all inventions that are the inspirations for visionary cocktails in the

By Anita Stewart The real Prince Edward Island begins where the pavement ends.  Map numbers seem to indicate highways and they always do lead somewhere, perhaps a hard-packed beach where you can walk alone for miles or a sandstone shoreline sparkled with sea glass.  But even with official-looking highway markers,

By Everett Potter At a time when phrases like “organic,” “farm-to-table” and “free-range” have never been more popular, the traditional American farm has never been more in fashion. That’s why Maine’s Open Farm Day should prove to be a very special day in the state.  As a lifelong summer resident

By Alexander Lobrano The recent opening of Brasserie Bellanger is another sign of one of the best dining trends in Paris today–the renaissance of city’s affordable dining scene. This category of restaurants had long been abandoned by most Parisians to backpacking students as the food they served slouched towards mediocrity.

  By Ann Abel Sometimes, they call themselves gastronauts. They are the people who organize their travel, their schedules and even their finances around eating the world’s best food. Some chase Michelin stars or low numbers on the World’s 50 Best Restaurants list. Others will book flights to dine at

By Alexander Lobrano Substance is such a good restaurant that it’s well worth traveling to a quiet corner of the 16th Arrondissement to discover the sinewy talent of young chef Matthias Marc, 25, a native of the Jura in eastern France. Marc signs many of his dishes with a witty

By Alexander Lobrano Through a succession of different owners and chefs, Chardenoux, now known as Le Chardenoux, has been part of my life in Paris for thirty years. Now this storied old bistro has been rebooted as a fashion-forward restaurant redesigned and redecorated to attract a trendy crowd of younger