Category: V-Food

Front Burner: Dieter Roth’s Art Bar Rises Once Again in Manhattan

At a Chelsea gallery, a sculpture by the Swiss artist doubles as a bar, serving drinks and dishes like sunchoke soup and vegetable flatbread.

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Front Burner: Meat Is the Main Attraction at Manzo in Eataly Flatiron

The restaurant Manzo now includes a glass-enclosed butcher room and a rotisserie.

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Front Burner: This Food Processor Cooks, Too

All-Clad’s latest kitchen machine adds heat to the food processing equation.

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Front Burner: Seasoning Powders From California for Soups and Fish

Nine unusual powdered spices from Shed, in Healdsburg, Calif., add flavor to sauces and dips.

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Front Burner: A Drinker’s Guide to Rum

“Rum: The Manual” covers the history of the world’s most diverse spirit.

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Front Burner: Fonio, a West African Grain, Is the Star of a Brooklyn Talk

Pierre Thiam, a chef from Senegal, will demonstrate how to use this high-protein grain at the Museum of Food and Drink.

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At 91, Ella Brennan Still Feeds (and Leads) New Orleans

A hard-driving businesswoman, “Hurricane Ella” has mentored generations of chefs, including Paul Prudhomme and Emeril Lagasse.

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What to Cook: Lunchtime Dreaming

Sautéed chicken breasts with fennel and lemon, a Vietnamese noodle salad and more recipe ideas for the week.

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First Glance at the New Bar in the Old Four Seasons Space

The Bar, as it will be called when it opens this spring, will retain a midcentury spirit in design and drinks.

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