Fiddler on the Roof’s protagonist Tevye is back on Broadway singing ‘Tradition,” and an iconic Central Park hotel is reviving some of its traditions with daily specials from the days when Elizabeth Taylor, Aristotle Onassis, and Yves Saint-Laurent called it home.The Pierre — one of Manhattan’s legendary grand dames alongside The Plaza and the Waldorf Astoria — recently took over its signature restaurant, which, until February, had been run by the Maccioni family of Le Cirque fame.
We& 39;re big Jenn Louis fans here, and we also love homemade pasta, so when the Portland chef put out her new cookbook, Pasta By Hand, late last month, we were ecstatic. Her book delivers more than 60 hand-shaped pasta dishes, authentic to their Italian regional origins, but perfectly accessible for the home cook.
Apple might be shaking up the horological world with the announcement about their new Watch, but statement-making timepieces aren’t exactly old news, some jewelers have been making innovative watches for years. Jacob & Co. has been designing fine jewelry and timepieces for over 25 years, creating watches that are both elegant and one-of-a-kind creations for the most discerning shoppers.
Wedged between the commotion of Old Dixie Highway and the consumer comforts of Sunset Drive in South Miami is a gem called The MexZican Gourmet. With outdoor seating facing the calm side street of SW 59th Avenue, this recently opened restaurant invites you off of the main drag and into the shade of the large canvas canopy offering respite from the summer heat.
Our editors independently research, test, and recommend the best products; you can learn more about ourreview process here.We may receive commissions on purchases made from our chosen links.You know who knows best which bottles to buy? The people who pour and sell drinks—that’s who. We asked dozens of top bartending and spirits industry professionals to tell us which bottles they love and why.
RecipesDish typeSide dishVegetable side dishesA wonderfully festive side dish. Perfect for Christmas dinner, Sunday lunch or whatever you fancy.8 people made thisIngredientsServes: 8 450g fresh chestnuts450g Brussels sprouts, halved50g butter2 shallots, finely choppedsalt and ground black pepper to taste1 pinch ground nutmeg or to tasteMethodPrep:20min ›Cook:40min ›Ready in:1hrScore the flat side of each chestnut with an X.