Headliner Sky Terrace at Ai Fiori The Langham, a luxury hotel in Midtown Manhattan, is home to Ai Fiori, a serene Italian restaurant on its second floor. Now, an underused terrace on the 11th floor is being turned into an outdoor dining area, protected by red umbrellas, warmed with heaters and featuring a close-up view…
To drum up publicity for his downtown Indianapolis food hall, Craig Baker posted photos of orange, turquoise and hot pink shipping containers on Instagram. They might seem like an odd way to promote a food emporium and culinary incubator, but the steel boxes piqued locals’ curiosity. “They’re very much like Legos, right?” Mr. Baker, an…
Maybe it was the frozen pizza. Or the cheesy snack crackers she mindlessly nibbled on as she worked from home over the past year. Or those darn cookies. Whatever the cause, Jessica Short stepped onto the scale this spring and found she was 25 pounds heavier than before the pandemic. “I had to leave the…
In the hands of many cooks, biryani is an intense exploration of the power of basmati rice to absorb multiple spices while letting each one come through clearly. At Dhamaka, the latest Indian restaurant from the chef Chintan Pandya, biryani is a polyphonic riot of flavor. Black peppercorns and green chiles rip through the rice,…
“At the end of the day, we want real wines, a real story, a real place and a connection to our members,” said William Whelan, who manages the Winestyr portfolio. Winestyr, which began in 2012, looks like an online store. It operates a facility in Santa Rosa, Calif., where wines are stored, packed and shipped…
In November, the British cookbook author and food personality Nigella Lawson shocked her nation when she demonstrated a recipe from her latest cookbook, “Cook, Eat, Repeat,” on her BBC television show of the same name. It wasn’t Royal Family-level scandalous. Still, based on public reaction, you’d think she’d caused a major controversy. And all because…
Bake a lineup of lovely pastries, and the incentive is to share. Via Vai, an Italian restaurant in Astoria, Queens, now offers assorted simple, traditional and inviting sweet and savory items to-go from the executive chef and owner, Antonio Morichini. The pastries are not suitable for shipping, but would be worth a detour to pick…
A handsome new cast-iron skillet designed and made in Japan by Vermicular has a great deal going for it. It’s lighter than typical cast-iron cookware and has a special kind of enamel coating that is textured (though the manufacturer recommends not using metal utensils that might degrade the finish). It is acid-resistant and an extremely…
Armando Manni has been pressing extra-virgin olive oils in Tuscany since 2001. To avoid mishandling during distribution and retail sale, he ships them directly to chefs and consumers. Until now he’s made two oils, one that’s exceedingly rich and another, somewhat lighter one, both of which have been recognized for quality by the University of…
In 2014 a herd of black Spanish Ibérico pigs, the black variety that forages on acorns, were brought to the United States with government approval. Some of them were sent to Trails End Ranch in Texas Hill Country. Now some of the pork can land on your table. Texas Iberico, a joint project of Ashly…