Many cultures have some variation of egg rice. It’s one of those dishes that you don’t really talk about because it’s so basic: fried eggs, white rice and something for seasoning. In South Korea, it’s called gyeran bap, which translates to “egg rice,” featuring soy sauce, sesame oil and often a touch of butter. In…
Hugh Stubbins, the architect of a landmark skyscraper with an angled roof at Lexington Avenue and 53rd Street, now has his name emblazoned over the entrance to a spacious and soaring new food hall called the Hugh, which occupies the heart of the building’s ground floor. Originally the Citicorp Center and now owned by Boston…
If you’re among those who might pass the corner of Prince and Crosby Streets in SoHo with a pang of nostalgia for the loss of the restaurant Savoy, closed in 2011, you can relive some of its moments with Peter Hoffman, the chef and a former owner, at a program at the Basque restaurant Huertas,…
A year ago, Mark Bitterman closed the Meadow, his West Village shop with its unusual inventory of chocolate bars, salts and bitters. After closing down during the pandemic, he has now relocated across town. At the deep, narrow store furnished with reclaimed lumber you can buy a different chocolate bar for almost every day of…
In an encyclopedic new book, the Italian amari expert Matteo Zed covers the spirit, the bitter drink as old as monasteries and made new in Brooklyn. Amari are sipped as digestivos, aperitivos and in cocktails. He tells their history, describes the 50 botanicals often used when making them, gives an idea of their styles and…
Yoshino New York With just 12 comfy chairs, not stools, the chef Tadashi Yoshida will prepare sushi omakase dinners with approximately six appetizers, 12 pieces of sushi and dessert, for $400. The chef, who followed his father behind the sushi counter, relocated his father’s restaurant to Nagoya, a city between Tokyo and Osaka. It closed…
Years ago, at a New York restaurant called Nishi, I tried a cheeky, cheeseless version of cacio e pepe made with chickpea miso. I was skeptical, but the hot, slippery noodles were so satisfying, so full of salty dimension and depth, so absurdly delicious, that I didn’t miss the cheese at all. There’s both nuance…
Jennifer Jacquet, an associate professor of environmental studies at New York University, said legal activism has become the single-most effective tool for holding companies accountable for questionable marketing claims. Professor Jacquet, an expert on seafood production, said the labeling rules for farmed salmon, for example, are so weak that companies do not have to disclose…
Good morning. Happy Labor Day. Because of the coronavirus there’ll be no West Indian American Day Parade this year along Eastern Parkway in Brooklyn, but if you’d like to get into the spirit of past and future holidays, you might try this luscious Jamaican oxtail stew (above) that I learned to make a decade ago…
PART OF THE confusion is a matter of terms. The ancients grappled with how to categorize the sensations that come to us through food. As the classicist John Paulas outlines in his 2017 essay “Tastes of the Extraordinary: Flavor Lists in Imperial Rome,” the Greek philosopher Alexander of Aphrodisias, around the turn of the third…