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Latest Articles in Food

Bertazzoni Family Recipes

Bertazzoni Family Recipes

At Bertazzoni, it's all about—and all in the—family. The high-end Italian cooking appliance company was founded in 1882 and today is helmed by Paolo Bertazzoni, a fifth generation Bertazzoni businessman, who works closely with family members like daughter Valentina, who is the company's brand manager based in New York City. Bertazzoni recently launched its new built-in oven collection and newest cooktops in the United States—but what's an oven and cooktop without something to cook. Here, we share two of the family's favorite recipes.
May 16, 2011
Bertazzoni built in oven and cooktop

Paolo and Valentina Bertazzoni

This week, Italian kitchen appliance manufacturer Bertazzoni introduced its new line of built-in ovens designed for the U.S. market and unveiled its newest cooktops as well. We sat down with Paolo Bertazzoni, the company's CEO and a fifth-generation Bertazzoni family leader, and his daughter Valentina Bertazzoni, an architect by training and the company's U.S. brand manager, at the Purcell Murray showroom in Brisbane, California, just south of San Francisco and the Dwell headquarters. Here, they share their thoughts on the differences between the Italian and American markets, how they arrived at these new designs, and how the built-in ovens' interfaces can help you make the perfect meal (and then do it again later).
May 11, 2011
What We Saw Austin Texas

Three Days in Austin, Texas

Last week I flew down to Austin, Texas, to report two stories for our upcoming modern-across-America-themed issue (stay tuned!). I met with several architects, enjoyed coffee at the home of a soon-to-be-featured couple, went camping, feasted on tacos from a food truck that came highly recommended by Dwell Twitter followers, and even fed a longhorn. Click through the slideshow for more!
May 10, 2011
Bialetti Aeternum saute pan

Bialetti’s Aeternum Cookware

If you've ever seen a Moka stovetop espresso maker—and what design or coffee fan hasn't (especially visitors to the Museum of Modern Art in New York where it's part of the permanent collection)—then you've seen the work of Italian designer Alfonso Bialetti and his eponymous company Bialetti. A product line from the manufacturer that is, however, probably less known in the United States is its Aeternum cookware, which I recently tested out.
May 6, 2011
Handle Me by AWAA cast iron cookware

AWAA's Cast Iron Cookware

There are few things nicer than cooking in cast iron (you can make everything from casseroles to cookies in such a skillet). At this year's Milan Furniture Fair, design team Angell Wyller Aarseth presented a selection of cast-iron kitchen tools worthy of giving Le Creuset a run for its money.
April 26, 2011
El Mercado Restaurant Lima

Lima's El Mercado Restaurant

At Lima's El Mercao Restaurant, the theme is old meets new—not just in the food, where acclaimed chef Rafael Osterling puts a new twist on classic Peruvian dishes, but also in the architecture. Opened in 2010, the restaurant is located in the city's Miralores district. On the triangular site, architect Jaime Ortiz de Zevallos created a "little green area" in the semi-industrial area. Here, we take an off-hours tour of the bustling cerviche lunch spot.
April 14, 2011
Summer uash Salad

Summer Squash Salad

In one of San Francisco's many multi-unit buildings from the early-1900s, Heidi Lender (with the help of John Lum Architecture and Maddern Construction) merged two, top-floor apartments to create a united flat. The kitchen—a former bedroom chose for the renovation since it was the room with the best natural light—is "an eclectic take on an Ikea kitchen," says Heidi, who designed the upper Plyboo shelving to complement the concrete countertops and original molding. It's here where she whips up her Summer Squash Salad with Parmesan and Pine Nuts, a recipe she received from her "cooking-phobic mom." "If she could swing it, then surely anyone can," Heidi says.
April 7, 2011
Ricotta chese by Joanna Mouming

Fresh and Baked Ricotta

In Wellman, Iowa, Joanna and Geoff Mouming concocted a fresh take on the traditional barn (making it modern with the help of DeForest Architects) and in their open kitchen, regularly cook up a slew of homemade eats. Here, Joanna, the marketing director for Kalona Organics and Kalona SuperNatural, shares her recipe for fresh ricotta cheese and baked ricotta cheese.
April 7, 2011
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