Marta’s Custom Wood-Fire Grills Evoke Brilliant Flavors

Executive chef Lena Ciardullo explains why wood fire is crucial to the Manhattan restaurant

Inside the near triple-height ceilings of The Redbury Hotel New York‘s Marta (an Italian restaurant from the Danny Meyer-owned Union Square Hospitality Group), ample airspace allows for the smoke of two wood fires to dissipate. One fuels the restaurant’s pizza oven. The second keeps the grill, cooktop, and convection chamber face-meltingly hot. Behind both, on most nights, is executive chef Lena Ciardullo. “Wood fire is …

Seven New Cookbooks For Spring and Summer

From the perfect steak to cannabis-infused snacks, plenty of dishes for culinary adventures this season

Whether firing up the backyard grill or heading out on a picnic, the warmer weather offers up countless reasons to dive back into cooking. And, as we collectively crawl out of hibernation, new cookbooks are appearing too. From bite-sized cannabis-infused party treats to inventive breakfasts, contemporary takes on traditional cuisines, and lessons on how to prepare the perfect steak, these seven titles offer diverse and …

Traeger Grills Aren’t Technically Grills

Insight into the machine and its owners with CEO Jeremy Andrus

A Traeger Grill isn’t technically a grill at all. They’re not like the gas or charcoal grills we’re familiar with, rather they are wood-powered electric outdoor convection oven and smoker hybrid. Their precision is unmatched, and users can set the temperature using the grill’s controls or the app (which also has great recipes and other content). Wood pellets are burned, generating heat and smoke for …