My favorites are meal salads. When we were lucky enough to be taken out to a restaurant for dinner when I was a kid, I was thrilled to order the chef’s salad, the classic, protein-packed one often said to have been popularized in the 1940s by Louis Diat, the chef of the Ritz-Carlton in New…
The Compton-born pitmaster Kevin Bludso, of Bludso’s Bar & Que, has never understood why pitmasters in California are often left out of the national barbecue story, which has a rich history well beyond Santa Maria-style. “At one point, L.A had so many barbecue restaurants, stretching from Watts to Compton,” he said. “As African Americans migrated…
Headliner Sarashina Horii The history of this restaurant, which specializes in soba noodles, goes back to 1789 when it started serving its noodles to aristocrats and the imperial families in Japan. Using the heart of the buckwheat seeds, its soba is white, making it more delicate and refined. Yoshinori Horii, who runs the company, decided…
The sun is shining, the whole friend group is vaccinated and everyone is ready to make up for lost time. Sure, you could book a table for eight and eat inside at a restaurant — it’s still a thrill — but we spent the last year figuring out how best to eat and socialize outside,…
Mark’s Off Madison, Mark Strausman’s new place on East 26th Street, is trying to be at least two different restaurants, maybe three. Possibly four. All of them are good. One of those restaurants operates only on weekend mornings and afternoons and is essentially Barney Greengrass South, serving eggs and smoked fish in various combinations with…
Not long after the conference, I flew to North Carolina to meet with Baker and his co-founder, Tom Adams. Before starting Pairwise, Baker and Adams each worked at large companies that invested in G.M.O. crops: Adams at Monsanto and Baker at Simplot, where he oversaw the development of a potato that produces less acrylamide, a…
Around 11:30 a.m. on a muggy July Wednesday in Midtown Manhattan, the line for Uncle Gussy’s food truck started to form. As the truck served warm gyros and fragrant chicken platters to the customers who wandered out of the sleek office towers nearby, Nicko Karagiorgos, the food cart’s gregarious co-owner, greeted his regulars. How are…
Ready to finally hit the great outdoors, take that summer road trip or even a nearby hike? Shar Trail Mix is a terrific throwback to toss into your backpack. Remember simple trail mix or gorp, that loose collection of nuts, raisins or other dried fruit, maybe with pieces of coconut or some chocolate chips? It…
Ten years ago, Roni Mazumdar cautiously added a Bengali dish from his childhood — a beet, carrot, potato and pea cutlet called vegetable chop — to the menu of his restaurant, Masalawala, on Manhattan’s Lower East Side. “No one would buy it,” Mr. Mazumdar said. “I remember the batches that would go bad, and after…
Grilled burgers have none of these advantages. Grills cook primarily through infrared heat — the electromagnetic radiation that travels from hot coals or grill bars the same way the sun’s heat energy travels through space — an altogether less-efficient form of heat transfer than direct conduction from a hot griddle. Browning and flavor development take…