The sandwich is slightly crackly on the outside, and yet soft and yielding on the inside, with enough integrity to hold together pretty well. It’s a warm creation that adds to the summertime fun of eating ice cream—and might make “creams” even more appealing in the winter.
In a bit of a bold move by James Beard Award-winning chef Jason Wilson, Crush now serves $17 “Tastes” based on interesting ingredient profiles.
The namesake, Flintstones-like “Porkchop” is pretty irresistible. But from breakfast to dinner, there’s much more to explore at Porkchop & Co.
If you’re visiting Tokyo for business or pleasure, there’s a good chance you’ll be staying in the Shinjuku area. Arrive at night, and you’ll feel like an alien amidst all the neon in the Blade Runner-like atmosphere. How do you navigate the streets to find good restaurants with great food? Here are some suggestions.
Seafood on rice. Given the quality of these two ingredients in Japan, I’m always eager to indulge in any dish of this nature. During my recent trip to Tokyo, I enjoyed three distinct versions of seafood on rice, including one version that included three different ways of eating it.
The Seattle food community was quite abuzz last week with the announcement that Vancouver’s Meat & Bread is opening shop in Capitol Hill. It’s got me thinking about some recent meat on bread meals I’ve had around town lately.
Only four nights meant a lot of fast eating for my first-ever trip to Korea. Here’s a photo-heavy (and meat-heavy…and noodle-heavy) look at my visits to markets, a cooking class, cafes (including a sheep cafe?!?) and restaurants.
Snook brings his English accent and sensibility to the kitchen. Most impressive: his sense of restraint, particularly with salmon.
From hummus to beets and lebneh to tabbouleh to shish taouk (chicken breast skewers), here’s a look at a recent dinner I enjoyed at Cafe Munir.
The space is pretty and the food is pretty—and pretty delicious, too, from the pickles to the tartines (open-faced sandwiches) to the wood oven-roasted chicken to the desserts. Here’s a picturesque look at my lunch there.