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How Top Chefs Are Reinventing the Hash Brown

Inspired by nostalgia for diner and steakhouse versions, not to mention Mickey D’s, the classic shredded-potato side dish is getting reconceived.

By Rob Patronite and Robin Raisfeld

Congee Is the Original Grain Bowl

Part comfort food, part blank canvas, it’s no wonder that the ancient dish is being embraced as an ultramodern health food.

By Rob Patronite and Robin Raisfeld

Adam Platt Ranks 6 of Our Favorite New Tasting Menus

Over the last several months, newly refurbished tasting ateliers, discreet dining bars, and elaborately conceived chef’s menus have been popping up with such frequency that it’s hard to keep track of them all.

By Adam Platt

Spring’s Crudité Comeback

Bowls of crunchy raw vegetables, arranged as artfully as Cézanne still lifes.

By Robin Raisfeld and Rob Patronite

In Praise of the Patty Melt

It’s not a burger. It’s not a grilled cheese. It’s just delicious.

By Robin Raisfeld and Rob Patronite