Italy’s Secret Pizza Comes Out of HidingLiguria’s focaccia di Recco has been called the most addictive food on the planet, and it’s finally all the go in New York.
How Top Chefs Are Reinventing the Hash BrownInspired by nostalgia for diner and steakhouse versions, not to mention Mickey D’s, the classic shredded-potato side dish is getting reconceived.
Congee Is the Original Grain BowlPart comfort food, part blank canvas, it’s no wonder that the ancient dish is being embraced as an ultramodern health food.
Adam Platt Ranks 6 of Our Favorite New Tasting MenusOver 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.
ByAdam Platt
Trendlet
Spring’s Crudité ComebackBowls of crunchy raw vegetables, arranged as artfully as Cézanne still lifes.
Trendlet: Once-Humble Brisket Finds New CachetThanks to the confluence of the New and Improved Jewish Deli Movement and the enduring Barbecue Boom, it’s experienced a spike in popularity of almost pork-belly proportions.
