Cross Cut

Kalbi short ribs go beyond Korean barbecue

It's amazing the difference a slice can make. Just consider the disparity between English-style and Korean kalbi (also known as flanken) short ribs. In the former, the ribs are...

Courting Korea

America's most exciting food has a far-East muse

We’re admitted devotees of Korean cuisine. So nothing has pleased us more than the sudden ubiquity with which Korean ingredients are being used in our favorite...

Confit Confident

Widening the definition of a classic dish

Historically, confit was a classic technique for preservation. By cooking and storing meat in its own fat, it was rendered silky, flavorful and more or less shelf-stable. Today,...

Not Another Cucumber

A way to get reinvested in the pickle craze

We would be remiss to overlook the humble pickle in a discussion on preservation. But we were tempted to do so out of sheer exhaustion: The veg-in-vinegar equation has been...

Hand Me Downs

A close look at Michel Bras and his son

The apple doesn't fall far from the tree in the Bras family. But, if Paul Lacoste’s new film (which opens in limited theaters tomorrow) is any indication, that is a...

Guess Who's Coming to Dinner

London meets New York in our Test Kitchen

Fergus Henderson, the man behind London's lauded St. John restaurants and hotel, has always been ahead of his time. Before the term “pop-up” existed (a term Henderson...