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Recipe: Grilled Eggplant Caprese Stackers
Recipe and Photography By Lily KrassSo often, veggie options at a grill out are less than inspiring. It can feel like an afterthought; a sad little portobello steak or a...
Recipe: Grilled Eggplant Caprese Stackers
Recipe and Photography By Lily KrassSo often, veggie options at a grill out are less than inspiring. It can feel like an afterthought; a sad little portobello steak or a...
Read MoreSummer Caribbean Bowls: Marinated Chicken Thigh...
It’s hard to beat a late summer dinner. Lingering daylight, a crowded table on the porch, and a hearty meal with plenty to go around; enjoying good food with friends...
Summer Caribbean Bowls: Marinated Chicken Thigh...
It’s hard to beat a late summer dinner. Lingering daylight, a crowded table on the porch, and a hearty meal with plenty to go around; enjoying good food with friends...
Read MoreEarth Day: Making things that last a lifetime.
Bucking the Trend. For forty years manufacturing and jobs have been sent overseas in exchange for cheap products made in poor working conditions. This coupled with the trend of “planned...
Earth Day: Making things that last a lifetime.
Bucking the Trend. For forty years manufacturing and jobs have been sent overseas in exchange for cheap products made in poor working conditions. This coupled with the trend of “planned...
Read MoreWomen of New West
New West KnifeWorks joins the world in celebrating International Women's Day, March 8, 2023. We honor women who forge change through innovation and leadership. They make great things happen here...
Women of New West
New West KnifeWorks joins the world in celebrating International Women's Day, March 8, 2023. We honor women who forge change through innovation and leadership. They make great things happen here...
Read MoreThe Paring Knife and Coq au vin by John Tufts
Chicken à la Blah Blah Blah Coq au vin, or, as my wife calls it Chicken à la Blah Blah Blah, is one of those many dishes that, by virtue...
The Paring Knife and Coq au vin by John Tufts
Chicken à la Blah Blah Blah Coq au vin, or, as my wife calls it Chicken à la Blah Blah Blah, is one of those many dishes that, by virtue...
Read MoreThe Santoku and 72 Hour Short Rib
About 20 years ago a revolution made its way through restaurant kitchens. Eager to explore how science could influence the kitchen, chefs experimented with new gadgets, dreamed up previously unthinkable...
The Santoku and 72 Hour Short Rib
About 20 years ago a revolution made its way through restaurant kitchens. Eager to explore how science could influence the kitchen, chefs experimented with new gadgets, dreamed up previously unthinkable...
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