At a Chelsea gallery, a sculpture by the Swiss artist doubles as a bar, serving drinks and dishes like sunchoke soup and vegetable flatbread.
The restaurant Manzo now includes a glass-enclosed butcher room and a rotisserie.
All-Clad’s latest kitchen machine adds heat to the food processing equation.
Nine unusual powdered spices from Shed, in Healdsburg, Calif., add flavor to sauces and dips.
“Rum: The Manual” covers the history of the world’s most diverse spirit.
Pierre Thiam, a chef from Senegal, will demonstrate how to use this high-protein grain at the Museum of Food and Drink.
A hard-driving businesswoman, “Hurricane Ella” has mentored generations of chefs, including Paul Prudhomme and Emeril Lagasse.
Sautéed chicken breasts with fennel and lemon, a Vietnamese noodle salad and more recipe ideas for the week.
The Bar, as it will be called when it opens this spring, will retain a midcentury spirit in design and drinks.