Chef Daniel Boulud’s newest venture is a two-volume set of books called Cocktails & Amuse-Bouches For Her and For Him ($50), which debuts in Assouline book stores this month.
Chef Dean Fearing was in the galley, and the galley was 10,000 feet up—a burled-wood kitchenette inside a private jet making lazy loops above California’s Monterey Peninsula.
To help master the artful combination of smoke, fire, and meat, the Alisal Guest Ranch and Resort in Solvang, Calif., is now offering a three-night, four-day BBQ Bootcamp.
The imaginative marketers at Sir Kensington’s, a purveyor of fine condiments based in New York City, introduced Sir Kensington’s Gourmet Scooping Ketchup (
Astute travelers to the United Kingdom who notice the reverse side of the Bank of Scotland’s Tercentenary series £10 banknote will spot a vignette of the Macallan copper pot stills, the smallest i
Satisfy your penchant for pork on July 24, when the Cosmopolitan of Las Vegas presents its first All-Star Cochon culinary event, the latest addition to the annual Cochon 555 competition series, wh
When Cindy Hutson serves yellowfin tuna tartare at Ortanique, her restaurant in Coral Gables, Fla., it is pressed into a ring mold and topped with a layer of guacamole.
The sole supply of Ospina Coffee Co.’s latest blend, Ospina Dynasty Coffee, Premier Grand Cru, Grand Reserve—a mere 100 pounds available for the year—went up for grabs in late May.
Cheese is a world unto itself. Cheese U Boot Camp, a three-day course ($495) offered by the venerable cheesemonger Murray’s, lets you jump in with combat-booted feet.
Dinner begins with a puzzle: a square card printed with a grid of 16 words. Each is an ingredient, the waiter explains, and together they make up the menu.
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