Front Burner: A Cheesy Reason to Love the Hamptons

Despite gridlocked traffic and huge houses, the East End of Long Island is still farm country, as it has been for centuries, with fields of corn, seasonal produce stands and, more recently, wineries. But cheesemakers are in short supply, so the fine cheeses that Art Ludlow and his sons, Peter and John, produce at Mecox…

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Front Burner: Michelin Issues Its First Cuisine-Focused Guide

For the first time, Michelin has issued a compilation of restaurants according to cuisine. A guide to Cantonese restaurants in Asia, Europe and the United States has just been published. Written in English and Simplified Chinese, it’s organized by cities in the three regions and features 291 restaurants, four of which (all in Asia) have…

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Front Burner: Focacce All Dressed Up for a Party

Il Buco Alimentari & Vineria in NoHo has a new executive chef, Preston Madson, who was at Barbuto and Freeman’s. And he has taken a new approach to focaccia. Working with Marco Riggi — a purveyor of some ancient strains of triticum wheat in Caltanissetta, Sicily — the restaurant is importing stone-ground organic timilia flour,…

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Spinning With My Shrink

“I saw you.” I swallowed hard and looked up at my therapist. I began a rapid mental inventory of where I’d been in the week since our last meeting. Had I done anything incriminating? I finally licked my dry lips and asked, “Where?” “At spin class,” she said, calmly. Spinning was something that she had…

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You’ve Got Something on Your Teeth

When Bianca Garcia and Alaia Kleiner, two twenty-somethings living in Chicago, went to a friend’s birthday party a few months ago, they were greeted by a line of about 15 women clamoring for one thing: tooth gems. “People were having, like, their entire mouth covered,” Ms. Garcia said. Tooth gems are exactly what they sound…

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