About the author

Michalene Busico

Deputy Editor

As the deputy editor, Michalene Busico oversees Robb Report’s coverage of dining and restaurants, art, antiques, and cigars. Before joining the magazine, she was the New York Times’ Dining-section editor, a deputy features editor at the Los Angeles Times, and the executive editor at Entrepreneur magazine. She has directed coverage of travel, cars, food, home, fashion, entertainment, and business, and is the editor of one cookbook, The Chefs of the Times, and a coauthor of another, Gourmet Cooking on a Budget.

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More Stories From Michalene Busico
Perhaps you want to begin 2017 with a taste of the sublime. Or maybe you just want to bring a bottle to the party that somebody else won’t be bringing. We have you covered. These five Champagnes ,...
It’s that time of year: Everyone is pouring Champagne . But great sparkling wines are being made around the world, in places where you’d least expect it, using traditional and renegade methods and...
Holiday brunch is a fine tradition, but like most traditions it is best enjoyed with a little something new. Here we offer 10 festive brunches—once-a-year menus cooked by acclaimed chefs, special...
Whether it’s a crackle-crusted loaf of tangy levain or a buttery panettone filled with chunks of dark chocolate, great freshly baked bread is a wonderful part of the holiday table. This year, some of...
Kaluga : The second-largest freshwater fish, kaluga sturgeon is endangered in the wild but is being successfully farmed in China. Large and glossy grains range in color from dark gray to light golden...
For the gift giver, the true beauty of a gift basket may be that there is no assembly required: An enticing selection of hard-to-find delicacies or collectible wines allows you to please the...
Farmed caviar has come a long since wild caviar was banned for import into the United States 10 years ago, largely due to advances in research and science. Five elite chiefs from across the country...
In Vienna, you can take a streetcar to wine country. With slightly more effort, you can venture farther afield into the hillsides above the Danube and wander among 1,700 acres of vineyards, where you...
From an intriguingly spiced pumpkin soup to a golden turkey smoked over hay and pinecones, the Thanksgiving feast is transformed in the hands of a creative chef. We asked 10 of the best across the...
If you think about it, today’s best restaurant trends—the reverence for seasonal local ingredients, classic regional dishes, and big, indulgent flavors—also define our annual Thanksgiving feast. With...

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