Find us on Facebook Follow us on Twitter

Food

Market Day

Researching the Eastern European grocery market scene, I kept hearing the same phrase from shop owners.

How do you serve the smoked herring? READ

From head to tail

Author Paul Greenberg was standing in his Manhattan kitchen, cleaver in hand. He had already fluidly removed two fillets from a gleaming red snapper, shipped overnight from the Gulf of Mexico. READ

Classic sides fit for America

Contributing a side dish to the Fourth of July cookout used to be easy. You might show off your family potato salad, bring corn to grill or shoulder-carry a big ol’ watermelon. READ

The soul of Japan

Forty years after it was first served, iekei ramen is poised to take on the world. The distinctive broth consisting of a blend of tonkotsu pork bone soup and soy sauce nestling thick, straight noodles was created at the Yoshimuraya ramen shop, which opened in Yokohama, in 1974. READ

Summer salads

While the meat may be the main event at a barbecue, a summer grill out is nothing without its side dishes. From corn on the cob, baked potato, roasting vegetables to salads, the choices are limitless. The conundrum is deciding which ones. READ

Get the holiday mix right

I began getting into the Holidays spirits a little early this year by going to Jasper Park Lodge’s annual Christmas in November event. There I attended a session hosted by mixologist Micah Dew. READ

follow us on twitter

Featured partners