It takes a familiarity with a certain kind of Southern coastal seafood joint to make great broiled oysters. It’s all about plumping the oysters without exactly cooking them, yet still engineering a bubbly hot, golden brown, and alchemically delicious crust made from breadcrumbs, butter, the mollusk’s own juices, and suboptimal Parmesan cheese. At Briny Swine … Read more
The city’s most buzzed-about restaurants this month, in order of heat
With his intimate (and secretive) Duck Sel pop-up, Donald Young serves a meal to remember.
From deals to special events, here are some ways to combat cabin fever.
Wheeling’s Stumara captures the romance of the country’s cuisine — when, that is, it sticks to the classics.
I want to take my vegetarian friend out for a fun, delicious dinner. Where should we go? Rose Mary is my top recommendation for vegetarian diners right now. Joe Flamm and company have a real way with vegetables, and their offerings change regularly to reflect what’s in season. I’d order anything from the “Vegetables” section … Read more
This at-home version requires a fair bit of prep work, but readying the Louie dressing and salad components in advance cuts down on assembly significantly.
Our critic checks in on Daebak and Gangnam Market, and explains why he might send that freebie back to the kitchen.
Baker Maria Alejandra Rivera is self-taught, but the perfectly tender bite of her pastel de nata proclaims her skill.
It’s coffee, it’s dessert, it’s an affogato — a combination of ice cream and espresso. Here are four to try.
