Blog
We finally made it into Tsujita for lunch during our trip down to LA over...
Since May, our beloved Ippuku of Berkeley has been serving teuchi (handmade) soba. Owner-chef Christian Geidemann...
After all this talk of fancy dining, 4-star service, Le Bernardin and the lack thereof,...
We all have those comfort dishes that are close to our heart, and transport us...
When it comes to matters of eating out, I am pretty inflexible. Since I will...
Here's something I dragged out of my photo archives. It's from my trip to Kerala,...
Remember when Yoko posted that pornlicious article about how to make ikura-don (salmon roe over...
I should confess that I have never really been a fan of tsukemen (ramen with...
Spaghetti alla Chitarra prepared by chef Dan Kluger at The Core Club. He is now...
I woke up to an email this morning with the subject line: "You're so ahead...
Sakura's noodle report from Bangkok earlier this week had me craving for a bowl of bah...
Karasumi (or bottarga) is salted and dried mullet roe. It comes in two sacks and are...
