Part of the fun of eating at a pop-up is the thrill of invading a space after hours, like being locked in the museum at night with the whale and the diamonds. Another part is the sense of being in on a secret, eating at some place that doesn’t have a Yelp entry and may…
This was dinner at Oxalis on a recent night. Clockwise from left, trout with bergamot and lovage; cured sea scallops with watermelon radish; roasted duck and sweet potato with fig-leaf yogurt; beets with marjoram in a wooden bowl; potato cakes with bay leaf and nori chips; a black-and-white dessert of caramelized white chocolate, Meyer lemon…
The 52 Places Traveler The 52 Places Traveler follows his stomach through the city of Houston, finding a staggering diversity along the way. By Sebastian Modak Feb. 26, 2019 Image Quy Hoang, Houston’s first Vietnamese-American pitmaster, spends most of his days manning the smoker at Blood Bros. BBQ in Bellaire. CreditSebastian Modak/The New York Times…
WARDENBURG, Germany — The weather was perfect as the group pulled their wagon — decorated with flashing lights and pumping out German pop songs from an industrial speaker — out into the fading winter afternoon light. Warm enough to enjoy a hike through the frost-clad countryside, but cold enough to work up an appetite. No…
HONG KONG — Yardbird is not the world’s best restaurant. But if you were to pool the world’s best modern restaurant trends and traits — the polished technique of Tokyo, the sophisticated warmth of Sydney, the design acumen of Copenhagen, the nose-to-tail ethos of San Francisco, the tattooed bartenders and strong drinks of Berlin, the beautiful…
Most of the classes at the De Gustibus Cooking School — held in a kitchen setting at Macy’s Herald Square — are demonstrations, but there are also hands-on classes and some given in restaurant kitchens. Next month Chris Owens, the former chef de cuisine at Bar Verde and now the director of innovation and product…
Navy-strength describes a category of gin that’s overproof, that is, more than the standard 40 percent alcohol for most spirits (and sometimes meaning more than 50 percent). “But why Navy?” you may ask as you sip your gin and tonic. In the British Navy, the shipboard gin supplies traditionally included casks, usually from sherry-making, that…
The book “Savage Feast,” by Boris Fishman, has descriptions of meals and food throughout, along with 25 recipes. But it’s not a cookbook. The book is a tightly written page-turner about the author’s childhood in Minsk, his extended family and their odyssey from Belarus to New York (via Vienna and Rome in the 1980s) as…
Licorice is a favorite flavor in Scandinavian countries; unless you belong to the cohort that cannot bear it, you should keep it in mind as you explore Nordic cuisines. In Denmark, Johan Bulow is a confectioner who has achieved some renown for his Lakrids. His products start with fresh licorice root that he sweetens and…
