On my last trip to New York City, I took myself on a little field trip to check out some of the many exciting food halls that have opened there.
Sandwiches are the ultimate portable handheld. Given their popularity, they’re also the perfect vehicle for menu innovation, particularly in the area of global flavors and ingredients.
Ramen is one of those classic Japanese foods that has achieved cult status here in the United States, second only to sushi.
Grilled levain bread topped with a smoked fishcake, harissa hollandaise, and poached egg. Eggs Benedict, prosciutto di Parma, burrata, toasted muffin, crushed truffle, hollandaise, parmesan potato gratin, and greens.
What a difference a decade makes! Not so long ago, toast was something served for breakfast, or maybe as the base for a canapé.
Have a soup that’s bland? A sauce that seems leaden, or a vegetable dish that needs a boost? Think acid.
What do you think of when you hear the word “deli?” What goes through my mind are all the traditional Old World shops with delicious cured meats hanging in the windows, the Italian salumerias or Jewish delicatessens that have been making sandwiches and selling traditional foods for many, many dec
What do Filipino inihaw, Korean kalbi, and Japanese yakitori have in common? They’re all Asian methods of grilling and barbecuing that are ripe for translation onto mainstream menus. Grilled foods are very popular on American menus, and so is barbecue, from steaks and chicken to ribs.