dining | Page 2


A Popular Taiwanese Chain Opens an Outpost in the East Village

A Popular Taiwanese Chain Opens an Outpost in the East Village

Mung bean cakes, left, and herbal jelly with taro balls are among the treats at Meet Fresh.

An Especially Summery Take on Spaghetti and Clams

An Especially Summery Take on Spaghetti and Clams

Halved cherry tomatoes and fresh basil finish off this summery take on spaghetti and clams.

Chicken Milanese Has Its Moment

Chicken Milanese Has Its Moment

This chicken Milanese, lighter than pork and veal versions, gets a hit of umami from Parmesan in the breading.

Exploring the Sweet Subtleties of Vinegar

Exploring the Sweet Subtleties of Vinegar

Chefs and home cooks ferment a wide range of vinegars that are prized in kitchens, like this pear vinegar made by Misti Norris, a Dallas chef.

The History of Wine in 442 Podcasts

The History of Wine in 442 Podcasts

Levi Dalton hosts the podcast “I’ll Drink to That.”

Tokyo in Texas: Distinctive Japanese Food Is Thriving in Austin

Tokyo in Texas: Distinctive Japanese Food Is Thriving in Austin

Brisket ramen at Kemuri Tatsu-ya, a “Texas izakaya” in Austin, Tex. The dish was an early attempt by Kemuri’s chefs and owners, Takuya Matsumoto and Tatsu Aikawa, to create a hybrid Japanese-Texan cuisine.

When Shepherd’s Pie Loses the Lamb

When Shepherd’s Pie Loses the Lamb

Meaty mushrooms and sautéed leeks are tucked under a cover of mashed potatoes and bread crumbs in this pie without a pastry,

That Summer Food-Stand Job Is No Longer Just for Teenagers

That Summer Food-Stand Job Is No Longer Just for Teenagers

Carnel Samuels making a batch of espresso chocolate fudge at Murdick’s Fudge on Mackinac Island, Mich. Working fudge on marble slabs to improve its texture and to draw in customers began in the late 1800s. The first to do it was Rome Murdick, who was as much a showman as a confectioner, according to the historian Phil Porter.

Gabrielle Hamilton Plans to Partner With Ken Friedman to Run the Spotted Pig

Gabrielle Hamilton Plans to Partner With Ken Friedman to Run the Spotted Pig

The chef Gabrielle Hamilton at her Manhattan restaurant Prune in 2011.

Review: Two Books to Master Chinese Cuisines

Review: Two Books to Master Chinese Cuisines

“Land of Fish and Rice”
by Fuchsia Dunlop
(W.W. Norton, $35, Oct. 18)

Brownies With Caramel: Sweet and Salty in a Committed Relationship

Brownies With Caramel: Sweet and Salty in a Committed Relationship

Give the classic brownie a sophisticated update with caramel and a sprinkle of sea salt.

Conversation Served With Cocktails

Conversation Served With Cocktails

Patrons at the Big Bar can try an array of drinks.

Finding a Lost Strain of Rice, and Clues to Slave Cooking

Finding a Lost Strain of Rice, and Clues to Slave Cooking

Upland red bearded rice, which grows in the Moruga district in Trinidad, turned out to be a missing culinary link between enslaved people in coastal Georgia and a group of slaves who were able to buy their freedom by fighting for the British in the War of 1812.


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