Ramen culture has finally reached America. In New York, when it rains, it rains cats and dogs. There are so many new places opening up and I already lost count. Tonkotsu, shoyu, miso, there is so much variety. Plus, American-owned ramen places serve innovative dishes...
Karasumi (or bottarga) is salted and dried mullet roe. It comes in two sacks and are hard, like a candy bar. Its deep, oceany, salty flavor is reminiscent of caviar. But the texture is not like caviar, because it's a dense mass of eggs dried...
Spaghetti with asari (clams), shirauo (little white fish) and arugula at Pizzeria Matsuhisa in Denenchofu, Tokyo. Someday, I will open a wafu (Japanese-style) pasta shop in Oakland.
Remember when I said I started making my own pizza because I hadn’t found any in Los Angeles that really fit the bill? Well I am happy to report that this is no longer the case. Not only does it seem like the...
I've tried making gnocchi in the past, but the whole thing dissolved while boiling, so it was a complete failure. Since then, I haven't even thought about making it again. A few weeks ago, I pondered what I would make for a small gathering. I...
Veniero is an East Village institution- una pasticceria (pastry shop) that makes the best cheesecake in the city. I say this with certainty. I'm reading that it's been in the same...
