Headliner Kung Fu Tea & TKK Fried Chicken This new eat-in, take-out spot is a Taiwanese doubleheader. Kung Fu Tea, a Taiwanese-style bubble tea company that started in 2010 in Flushing, Queens, and now has 200 outlets in 30 states, has joined forces with TKK Fried Chicken, a chain founded in 1974 in Taiwan. The…
Xueling Zhang arrives in the kitchen by 7 a.m. to make the day’s soup dumplings. On a good day his restaurant, Memories of Shanghai, goes through 50 orders of xiao long bao, each one swirled into a hypnotic brocade in Mr. Zhang’s hands. Then he turns to other dim sum items under his purview: tender…
Alex Raij and Eder Montero met while working in the kitchen of a sprawling, impersonal, gloomy modern-Spanish restaurant that lasted about two years. They went on to get married and, as joint chefs and owners, opened a string of compact, intimate, slinky modern-Spanish restaurants that are still in business. Their one misfire was a small,…
Japan Village can claim the title of food anchor for the collection of enterprises that have settled into the Industry City development in Sunset Park, Brooklyn. It’s a combination marketplace for food products and group of mostly casual dining spots spread over 20,000 square feet. Japan Village’s koi logo is splashed, graffiti-like over the outside…
This holiday indulgence is more bluejeans than blue blood. The buttery lobster rolls at several Luke’s Lobster locations can now be ordered through the end of the year with a little tin of Petrossian caviar (baerii sturgeon labeled Baika from Lake Baikal in Siberia) to garnish the lobster ($45, including a bag of potato chips).…
Grand Brulot is a new take on the French tradition of spiking coffee with brandy as a digestif. The brandy is a V.S.O.P. Cognac from a fifth-generation estate owned by the Tardy family in the Cognac region of France. The coffee is a robusta from Ecuador, selected for its richness. The two are blended together…
Preserved lemon is an essential ingredient for capturing a taste of Morocco. Not long ago, you had to make it, a time-consuming process of curing whole lemons in salt. Then whole, salted lemons became available in jars. And now New York Shuk, a small producer of North African and Middle Eastern ingredients, has introduced a…
ATLANTA — Every Tuesday, the volunteers arrive at Congregation Or VeShalom, carrying aprons, pushing strollers or walking arm in arm. They find seats at tables arranged in an assembly line in the synagogue’s great hall and begin preparing the burekas, either making balls of dough for the traditional pocket pastries, rolling them out, or stuffing and…
In this series for T, Emily Spivack, the author of “Worn Stories,” interviews creative types about their most-prized possessions. Samin Nosrat is the best-selling author of “Salt Fat Acid Heat” and host of the new Netflix series of the same name. Here, she describes helping throw an ambitious barn party and the sheepskin she was…
