The restaurateur will open a Rome-style coffee bar and a wine bar alongside Marta, his pizzeria in a NoMad hotel.
Why would an ambitious chef open a restaurant in western Norway, where only 3 percent of the land is arable and the growing season is a blip?
These addictive snacks from Squirrel Brand are dusted with black truffles from Italy.
This warm-weather dish is light, bright and garlicky — and easy to make.
A photographer’s diary of this year’s National Cherry Festival in Traverse City, an annual event that dates back to around 1925.
As France’s bread falters in sales and quality, Pascal Rigo has returned home from a corporate career in America to start a chain of small bakeries.
Just outside of Milan, the matriarch of the Missoni family picks freshly grown zucchini for her favorite summer risotto.
The Missoni matriarch scours her garden for zucchini to include in her summer risotto.
The Beirut-born designer Rabih Kayrouz cooks Lebanese food, serves it under candlelight — and always leaves time for dancing.
Visitors and residents thrill to sit down for New York’s fanciest dining at a discount, but it wasn’t originally thought to be great for the restaurants.