Cake It On

Japanese vegetable pancakes take over

Every culture has its own version of a vegetable fritter, but the style that we’re currently captivated with is okonomiyaki, a cabbage-based savory fried...

Charc Week

Cured meats with passports

Traditionally, the French and the Italians have fought over dominion of the charcuterie plate. But as more American chefs get into the habit of curing, smoking and stuffing their...

Petal to the Metal

Everything's coming up roses

We’re fatigued with salted caramel and tired of chocolate bars containing chiles and bacon. Rather than loud desserts that make a statement, spring calls for subtler sweets....

Snack Attack

Chefs embrace our favorite snacks

Even the most enthusiastic food lover can hit a wall with the overly fussy, overly precious components of modern restaurant rhetoric. Apparently, so too can chefs. The emerging...