In Praise of a Classic Combo: Tempura and Soba

Tempura Matsui's shrimp and shiso leaf tempura with zarusoba. While ramen continues to be all the rage in New York, soba--its…

Notes on Sake: New York, Tokyo, Hiroshima

The bar at Saikai. Photo: Paul Wagtouicz An article I wrote on the growing sake scene in New York City appeared this week in the…

Sake's Turn to Sashay Down the Runway

If last week was fashion week, this week it was sake’s turn to sashay down the figurative runway, at the annual Joy of Sake cele…

Bringing New Life to Japanese American Hero Gordon Hirabayashi's Story

Three men, Fred Korematsu, Gordon Hirabayashi and Minoru Yasui, defied President Franklin Roosevelt's order to 110,000 West C…

How to make Bar Basque Chef Yuhi Fujinaga's Crispy Farm Egg

Crispy Egg and proud inventor of dish. Recently I wrote an item for the Cravings website on the amazing Crispy Farm Egg that Ba…

Food Truck Madness

You can barely toss an arepa in New York City these days without hitting a food truck of some sort or another. Now there’s a whol…

Rick Bishop on the challenges of growing the perfect strawberry

Rick Bishop, left, and one of his many fans, chef Dan Kluger, whose ABC Kitchen just took home the best new restaurant James Bear…

Gascony tradition, fruits of the sea: Laurent Manrique in the kitchen at Millesime

Chef Laurent Manrique is back on the scene, and New York is lucky to have him in the kitchen at Millesime in the Carlton Hotel .…