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How to Get a Reservation at the Least Accessible Osteria on Earth

Caffè Finito? Non Ancora!

Italy

Great Balls of Fire

The Spanish chef who only cooks with charcoal

Miracle on Gansevoort Street

Keith McNally has reopened Pastis in Lower Manhattan—a wonder, given his recent run of terrible luck

A Thing Shared

One of the most revered food writers shares a memory of a summer road trip and the perfect peach pie

The Caterer to the Tail-Number Set

Craving chicken salad and black-and-white cookies on your private jet? William Poll will take care of you

Natasja Sadi

How sweet is thy garden

It’s Not the Wurst

Vegan chef and zero-waste activist Sophia Hoffmann is reimagining German cuisine for a new generation

Renaissance Fare

A 1518 receipt supports the claim that La Campana in Rome, favored by Caravaggio and Keith Richards, is the world’s oldest restaurant

Pasta Putin-esca

Syrian candy and North Korean kimchi: Moscow adds Stalinist spice to its cuisine

Salina’s Most Wanted

Gen Y chef Martina Caruso is earning international acclaim for her cuisine at Hotel Signum

Cryogenically Frozen Pizza

Good news: fresh Neapolitan pies can now travel great distances intact. Dig in

A Very Air Mail Holiday

Anne McNally’s roast chicken

What’s Michelin Got to Do with It?

In the kitchen at Comice, one of the most ambitious new restaurants in Paris, at the height of inspection season

Where Divas Dare to Dine

He’s eaten at many of the world’s great restaurants. Yet, one table has long eluded this writer: the Metropolitan Opera’s employees-only cafeteria

A Very Ruthie Rogers Holiday

For the impresario of London’s River Café, Christmas requires bollito misto, ample margaritas, and as many friends and family members as possible

A Very Air Mail Holiday

The Kentucky Cardinal cocktail

A Very Air Mail Dinner Surprise

Frank Bruni’s perfect meat loaf

House Wine!

The smart (and cheapish) way to create a great home cellar

A Very Air Mail Holiday

Alessandra Stanley’s ideal salmon canapé

A Very Air Mail Holiday

Monkey Bar’s Mountain Frost Punch

Pantries in a Twist

At 60, the glamorous gourmande Nigella Lawson has taken herself off the boil

Bordeaux Is Getting Crushed

Shifting tastes drive a drastic plummet in sales

Chef’s Surprise

The secret ingredient to a memorable dinner party