NEW ORLEANS — When Dominick Lee was in elementary school in the 1990s, every year for Twelfth Night, the teacher would bring a king cake for the class to share. He and his classmates would wait for their slices — decorated with purple, gold and green sugars — eager to see which piece had a…
Headliner Sands of Persia There’s no shortage of hookah or shisha bars in Queens, but this new one, which is also a dessert destination, ramps up the luxury. It’s owned by Abhi Malhotra, who founded King Luxe Club in Westbury, N.Y., for high-end car collectors like himself, and Salil Mehta, the chef and owner of…
Osho followed in 1970, strategically close to the 20th Century Fox movie studios, attracting producers and actors, expanding the food’s audience beyond the Japanese American community, enticing more ambitious sushi chefs to town. Sushi quickly wriggled out of its immigrant status to become a novelty — the culinary accessory to a particular kind of 1980s…
Los Angeles has one of the most robust and delightful sushi scenes in the country, from vegan sushi to fusion sushi, from grocery store takeout to fine dining. If you’re looking for a truly special meal, there are countless options, but here are a few favorites that express seasonality through the mind-boggling and delicious range…
Hoyoung Kim’s tasting menu at Jua often begins with an inky dark column about three inches tall. The bottom third is wrapped in puffed seaweed that, in its specific degree of crispness, recalls a Pringles chip. Rising above that is caviar piled in a tall black beehive, like Marge Simpson’s hair in the Halloween episode…
The fine Georgia company Savannah Bee has finally embraced hot honey, making theirs a well-spiced finishing drizzle for fried chicken and pizza. Mellow wildflower honey is infused with Scotch bonnet and habanero chiles for a glow of lingering but serious heat. It would not be a mistake in a bacon glaze or over dark chocolate…
The newly discovered millipede Eumillepes Persephone actually has more than 1,000 legs. But a mille crèpes cake? Not so many layers. The cake is the signature of Lady M, a confectioner with boutiques in New York and other cities in the United States and China; this year they’re making one covered and layered with red…
A new double-sided mixing spoon expands the definition of all-purpose by having a handle that widens into a convenient tasting spoon. Made from a solid piece of sustainable teak, it’s one of a new wardrobe of tools sold by Sur La Table: a cook’s spoon, a larger shallow spoon and a strainer spoon, each $19.…
With a supply of frozen Chinese dumplings on hand you’re armed for last-minute hors d’oeuvres with a drink, appetizers for dinner and fortification for a big bowl of soup to satisfy a craving. Fly by Jing now offers two kinds of half-moon dumplings, made in California, that can be steamed or pan-fried straight from the…
Ilex Studio, in London, is best known for creating glass containers designed to encourage avocado pits and acorns to sprout. Now, for the winter table, the studio has introduced handmade beeswax candles cast from leafless tree branches. They come in nine woodsy colors, four of which are now sold in the United States at Paper…