The steady, thrilling rise of Isan cuisine has been the major story arc in New York City’s Thai restaurant scene over the past decade or so. There have been important exceptions, like the northern Thai specialist Lamoon, in Queens, which closed recently after the cost of importing red-ant eggs and other hard-to-find ingredients skyrocketed, and…
Growing up, the chef David Kuo and his brothers played video games in a converted garage in the family’s backyard in West Covina, Calif. Just outside, luffa gourds, garlic chives, sweet potato leaves and other crops beloved in Taiwan grew in his grandmother’s vegetable garden. Yet Mr. Kuo’s father would often come home late from…
At the lifeguard station at Fourth Street in Brighton Beach, Brooklyn, Capri Djatiasmoro and a group of friends — all long-distance swimmers — got ready Sunday morning for a different kind of food crawl. Stuffing cash and credit cards into their rubber caps and attaching neon swim buoys around their hips, they prepared to hit the…
Back when salmon were running in rivers and seas on the East Coast, salmon dinners were a New England July Fourth tradition. Wild Atlantic salmon have been pretty much gone for about 75 years, but newly farmed coho from upstate New York are ready to sear or poach and serve traditionally with peas for the…
Smartphones, superglue, electric cars, video chat. When does the wonder of a new technology wear off? When you get so used to its presence that you don’t think of it anymore? When something newer and better comes along? When you forget how things were before? Whatever the answer, the gene-editing technology CRISPR has not reached…
TULSA, Okla. — The electrifying flavors of bawngsa kan — beef fried with generous amounts of tamarind, ginger and chiles — are easy to love. But finding the dish in an American restaurant is a challenge. This is a food of the Zomi people, an ethnic minority group with roots primarily in Myanmar (formerly Burma)…
Summer is the moment for this new collection of fruit-infused vinegars with a white wine vinegar base. They’re from a company selling products from Greece and elsewhere, and they provide versatility well beyond the salad bowl. Their uses include sharpening a mix of fresh berries or a cocktail, adding a new dimension to iced tea…
Darra Goldstein’s new Russian history book, “The Kingdom of Rye,” is a useful tool for understanding the country and its people. The author of this slender volume, a professor of Russian at Williams College, starts a millennium or so ago and goes almost to the present, describing the land, climate and rulers of the sprawling…
She made Cereal Milk soft-serve and the Compost Cookie household names, and now the ever-inventive Christina Tosi has turned waffle cones into crunchy pie crust. The filling builds with a layer of chocolate brownie topped with vanilla pudding flavored like vanilla ice cream, finished with a hard chocolate-peanut shell and peanut clusters, all evoking the…
Much of the décor is inspired by Korea, as are some ingredients (like buckwheat) and flavors, at Eunji Lee’s new pastry boutique and cafe, Lysée, the fulfillment of what she said was a dream. Ms. Lee, who was born in Busan, South Korea, studied pastry and worked in France before transferring her talents to Jungsik…