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Knife & Fork
My favorite bite
“Chicken necks and backbones right off the rotisserie at The Park-side in Providence, Rhode Island. I worked at The...
The last bite
Some things are almost too pretty to eat, like this raspberry tart from The Alley Light: bright red raspberries...
You’ll find Yannick Fayolle, Clifton Inn’s executive chef since October 2015, on Instagram @superman_chef. It’s a...
Fall/winter 2015 Knife & F
The latest issue of Knife & Fork is on stands now and here’s what you’ll find inside. (Below, click through a...
Time to toast
Gerry Newman can’t construct a building. He can’t set a broken bone, tune up a car or write the Great American Novel....
Pop, pop, fizz, fizz
When you consider the past 8,000 years or so of wine production history, sparkling wine is relatively new on the...
Whether you’re hosting or attending, A Pimento Catering owner Gay Beery has a few ideas on making the most of your...
Noodle on this
Whether you’re craving a delicate ravioli with sautéed local vegetables or hearty, homestyle spaghetti and meatballs...
Like grandma made
“Making pasta is not a hard thing to do,” says Jim Winecoff, owner of Mona Lisa Pasta. “It’s messy, it takes some...
Happy as a…tomato? ‘Mater lady Liz James believes in the...
Growing up as one of 10 kids in a Sicilian family, Liz James learned early on about the value of a good marinara...
In search of shelter
Short-timers, big impact
Her own style