Since its inception in 1991, Stonewall Kitchen has been celebrated as a specialty food producer with humble roots. Getting its start at local farmers markets in York, Maine, the company sold small batches of hand-labeled jams and chutneys packed with luscious, innovative flavors. Customers loved them, and kept coming back for more.
Stories
Pop-up Proves Everyone is Irish on St. Patrick’s Day…Even Bars!
Non-Irish bars are getting in the spirit of St. Paddy’s Day with pop-up offerings inspired by traditional Irish bar food and Tullamore D.E.W. Whiskey.
Hospitality Defined: How the Yves Jadot Restaurant Group Serves Up Success in NYC
The Raines Law Room. Dear Irving. Jones Wood Foundry. Petite Abeille. If you’re a fan of romantic bars and restaurants in New York City, you’re bound to know and have experienced at least one of these places. And if you’ve had as much fun as we have at them, you can extend your gratitude to the Yves Jadot Restaurant Group.
Fernando Tommaso Forino: The Italian Star of Geneva
For over a year Fernando Forino has been running the kitchen of Geneva’s glowing La…
Cook Like A 2-Michelin-star Chef – Einstein Gourmet
Ever wanted to cook like a Michelin-star chef? Here are the cooking classes to take, put on by an award-winning chef duo.
Three Sommeliers on Why They Love Garnacha/Grenache Wines From Europe
To Sommeliers, arguably the most knowledgeable wine people in the world, how do Grenache wines from Europe rank? We chatted with three different wine professionals to hear what they love about these European wines and how they like to pair them with food.
Canard à la Presse: Breaking down French Cuisine’s Finest Machinery
While French cuisine can be found in almost every metropolitan city of the world, only…
Matilda Shnurova: Royalty of Russian Dining
A girl from modest upbringing achieves a degree in biochemistry, becomes a patron of the…
Coconut Oil – A Must in Kerala Cuisine
The southern Indian state of Kerala has been using coconut oil as a cooking medium…
A Favorite, New Gluten Free Cookbook: Gluten Free, Naturally
Whether you have Celiacs, are avoiding gluten or often cook for someone that is, Gluten Free, Naturally is a new, beautiful cookbook we love.
Our New Favorite Vegan Ice Cream Bars
If you’re dairy-free, for whatever reason, hot summer days can be a bummer. But now Daiya has new chocolate-covered coconut ice cream bars that we love.
Get Your Grill On with Beyond Salt and Pepper – A New Summer Staple
Take your grilling to the next level with wine or spirit-infused cedar planks.
Croatian Olive Oil – Masterclass 101
When it comes to good quality olive oil, Tuscany or the Greek Islands probably spring to mind. But did you know Croatia has excellent olive oil too?
New Cookbook Alert: Tahini & Turmeric, 101 Middle Eastern Classic Made Irresistibly Vegan
Tahini and turmeric are two of our favorite secret ingredeints to incorporate into our recipes at home to really boost flavor. We were particularly excited when our friends at May I Have That Recipe debuted their new cookbook Tahini & Turmeric, 101 Middle Eastern Classic Made Irresistibly Vegan at the end of May.
Designing the Perfect Dish: How Fashion Influences Nutritious and Flavor-Forward Freshii
What do healthy food and fashion have in common? For Matthew Corrin, the Founder of Freshii, quite a lot.
Brooklyn’s The Salty Road Celebrates National Taffy Day on May 23rd
Brooklyn is hip, old-school candy is trendy, taffy is delicious. What could be a better trifecta? We checked in with confectioner Marisa Wu, who is the founder of the Salty road, just in time for National Taffy Day.
Gastromasa – a Turkish Delight on the International Culinary Scene
In a world where diners travel across continents to eat in culinary hotspots such as Lima, Copenhagen, Barcelona and Tokyo, how is it at all possible to attract one grand chef rooster after the next to Turkey for Gastromasa?
A French Chef on a Quest to Save Endangered Elephants
Pascal Olhats, a classically trained French chef now cooking in California is on a quest to save endangered elephants of the world.
Connecting a Community: Chattanooga’s Scenic City Supper Club
Amanda Niel and her husband, Chef Erik Niel, own two favorite restaurants in Chattanooga, but that wasn’t enough. In 2015 they launched the Scenic City Supper Club, a collaborative dinner series aimed at connecting their community and highlighting its creators
Michelin Stars – Tales From The Kitchen: A Grand New Dining Documentary You’ll Eat Up
Filmed over two years, Michelin Stars – Tales From The Kitchen, gives us a behind the scenes look at the lives and stresses of starred chefs with a tale woven together by food critics and diners.
It’s (Already) Time to Start Planning Your Vegetable Garden
It may seem a tad early, but now is when we start planning our herb, fruit and vegetable gardens. Check out Darina Allen’s new cookbook that is helping us do it.
Tips from a Cheesemonger: How to Serve Cheese Pairings at Home
We checked in with cheesemonger Laura Downey on how to create a delicious cheese spread, complete with pairings, at home.
Vegetarian Bowls of Goodness
Dig into these colorful and hearty vegetarian bowls that range from smoothies bowls to soups, noodles, grain-based layerings and even dessert. It’s vegetarian bowls of goodness at their finest.
Le Creuset’s New Cookbook Makes French Recipes Approachable
That’s right, your favorite French cookware is releasing their first cookbook this October. Not only does it have some seriously beautiful photography loaded with enviable dutch ovens and cast iron, its pages are bursting with French recipes broken down to feel totally approachable.
Kar’s: Detroit’s Second Nature
There are few things that sound more all-American than The Motor City and baseball and that’s exactly where Kar’s Nuts and Second Nature got their start.
The Beautiful Mind of Chef Diego Hernández
Getting down to the essence of who the inspiring Baja Californian chef Diego Hernández is.
A Modern Italian Table: Less Ingredients, Fewer Steps
Honest Cooking contributor, Veronica Lavenia, is out with her newest cookbook that focuses on natural, simple Italian cooking that ignores food fads and makes delicious, simplified meals with less ingredeints and fewer steps.
Gluten & Nightshade Free Bruschetta from the Chef at Intercontinental Bangkok
Who can better design a gourmet gluten and nightshade free bruschetta than an Italian fine…
Eating the Seasons with Alain Ducasse
Renowned chef Alain Ducasse has a new cookbook out featuring seasonal, healthy and easy recipes.
Punto MX: The powerhouse solidifying Mexican fine dining
With a 2.5 month waiting list, Michelin-awarded Mexican cuisine and Europe’s biggest selection of Mezcal,…
Beyond the Plate: Top Food Bloggers Make a Cookbook
Check out this new cookbook loaded with favorite recipes from 30 of the world’s top food bloggers.
Paulo Airaudo: The Super Mario of Fine Dining
After exploring many corners of the world, honing his craft, the Michelin-chef Paulo Airaudo, is embarking on an exciting challenge as he opens his first solo restaurant, named after his daughter.
Romance within the walls of the San Clemente Palace Kempinski, Venice
A favorite 2017 spring destination where mouthwatering home-cooked Venetian style dishes are specially prepared for you by Executive Chef Vincenzo di Tuoro.
RSVP: The Pop-Up Restaurant Company
Pop-up restaurants have been around for a while, but now a foodie tech-startup is making it even easier for creative chefs and restaurateurs to plan and communicate their pop-ups to a global network of diners.
The Kamilla Seidler Expedition: Taking a socially conscious approach to fine dining
At a young age of 33, Danish-born chef Kamilla Seidler has made a huge impact in Bolivia, now she’s ready to embark on new adventures with her upcoming 4-month expedition around the world.
Reconsidering the Humble Pickle
Pickles are a delicious favorite condiment or snack, but what do you know about Russian pickles?
WINERAM Presents: Sustainable New Zealand Wine
This short documentary features the wine makers of New Zealand and why they choose to use sustainable practices to produce their wines.
Perfect Burger Without A BBQ or Grill
Kenji Lopez-Alt himself from Serious Eats tell us how to make the perfect burger without a BBQ or grill.
Easy DIY Wine Gift
A simple and elegant DIY holiday gift, that wine lovers will adore.
Break Holiday Tradition with International Feasts
Revamp your holiday menus to include fun international flair and flavors.
Allergy-Free Tom Kha Gai
The Chefs at Intercontinental Ko Samui, Thailand teach us to make an Allergy-Free version of Tom Kha Gai, a delicious chicken soup in coconut milk.
Italian-Style Vegetarian Cooking
Food writer and Honest Cooking contributor, Veronica Lavenia, has released a new cookbook that will help bring Mediterranean flair to your meatless cooking.
A Festival Dedicated to Sugar
On October 23rd New York City is about to have sugar coma, introducing the first festival dedicated to all things sweet, Dessert Goals.
What it Takes to Be a Montana Master Chef
Featuring James Beard Award winners and finalists, the exclusive Montana Master Chefs is a world-class culinary event held annually in the Big Sky Country.
Remembering International Culinary Center Founder Dorothy Cann Hamilton
Dorothy Cann Hamilton, the passionate founder of New York City’s International Culinary Center passed away…
The Chelsea Music Festival Returns to Tickle the Senses
At the Chelsea Music Festival, compositions touch, feel, and empower most of your senses while inventive chefs tickle the rest of them with culinary creations.
A New Look At Fresh Pasta
Pazzi Pasta in Brooklyn is taking a new look at fresh pasta. Unique ingredients, fresh grains and pasta classes. It all makes for a great experience!
The Origins of the Martini Glass
Discover the history of the iconic martini glass. Shutterstock: alexpro9500 Head over to our site…
Discover Caciocavallo Silano
Caciocavallo Silano is a unique type of cheese from Southern Italy. With a unique flavor, texture and shape, it is a cheese you definitely must try!
Sorrento Lemons
Sorrento Lemons are one of the most unique and flexible Italian ingredients. Available year-round, they’re robust enough to be used in a myriad of applications, from savory to sweet. They’re not just for Limoncello!
The Curious Drinker’s Bar: II Bar
Get to know Robert Gaggl, the bar and lounge director at the Bulgari Hotel. Rather than having a signature style, he works for the guest, making sure they leave happy and inspired.
Tis’ the Season to Savor with Harvest Home
Celebrating its fourth annual Savor the Season Uptown event, Harvest Home commemorates the restaurants and individuals whose mission are to provide healthy farm fresh food to under served communities in New York.
Clean Eating Tips for Each Season
Here are a few tips on how to eat with the seasons to prevent diseases and feel great.
Growing Chocolate in Hawaii
Hawaii the state of scenic sunsets, gorgeous beaches, and chocolate? Yes, the “food of the Gods” is grown on the Big Island near the fertile lands where coffee and avocados abundantly grow.
Harvest Home Farmer’s Market Hopes to Erase NYC’s Food Deserts
Where there is a will there is a way. The non-for-profit organization Harvest Home Farmer’s Market makes it their mission to eliminate food deserts in New York’s neighborhoods.
Walter El Nagar: Bringing Trendy LA Pop-Ups to Southern Europe
The playful Italian born chef, Walter El Nagar, behind the über trendy Barbershop pop-ups in Los Angeles is packing his chef knives and going on a European mini-tour.
Rustic Hungarian Potatoes: Tócsi
Learn how to make tócsi, a fast, simple and delicious potato recipe from the Hungarian countryside.
A Hot Sauce for Every Occasion
The fourth annual NYC Hot Sauce Expo in Brooklyn hosted over 40 hot sauce makers with a manifold of temperatures, spiciness and thankfully milk to cool things down.
Australia to America: The Pizza Obsession Outside of Italy
Around the world, the popular slice may not always resemble the Italian original, but a whole new delicious identity has been created.
A Look at Chef Rob McDaniel’s Progressive Southern Cuisine
Located in Alexander City, Alabama, the “sophisticated and unpretentious” Crossroads restaurant SpringHouse serves what they call progressive southern cuisine prepared by Executive Chef Rob McDaniel.
