—Photos by Aaron Colussi
The Draw: A fun tour through Southeast Asia—and beyond—via its street food
The Drawback: Playful interpretations don’t always nail the essences of these great dishes
Don't Miss: Thai chicken curry, steamed buns, any noodle dish
Details: Small plates $8 to $10; mains $14...
—Photo courtesy of Dan Saelinger/Trunk Archive
Not long ago, while my husband was away on a business trip, I bartered with my three-year-old son, Oliver, about dinner. An offer of mac and cheese elicited a stubborn “no.” Green things were rejected outright. A burrito was “too hot,” and yogurt was “for breakfast, Mommy.” Desperate, I offered a...
Colt & Gray’s crispy pig trotter. —Photo by Sarah Boyum
Once upon a time, restaurants had three courses: appetizers, entrées, and desserts. But recently a smaller course—the snack—has popped up. Perfect for late nights, before dinner, or a second lunch, these eats are delectable, shareable bites of fun. They might ruin your dinner—but they’re worth it...
Chef Hosea Rosenberg waited five years between winning Top Chef and opening Blackbelly Market.
—Photography by Aaron Colussi
The Draw: A well-prepared, meat-centric menu from an admirable butchery program, plus a meat counter for take-home steaks, chops, and roasts
The Drawback: Cooking can be a bit inconsistent; vegetables need some attention
Don't Miss: The charcuterie, daily butcher...
If there’s a dish that screams “comfort food” more than the green chile–goat cheese cornbread at Ophelia’s Electric Soapbox—Justin Cucci’s seven-month-old “gastro-brothel” and music venue—we haven’t found it. Roasted Hatch chiles, goat cheese from Broken Shovels Farm in Henderson, and a knob of...
Ahmad (top) and Mohammad Esmaeili
My first taste of doner kebab was from a hole-in-the-wall in Western Germany. Typically served as a sandwich, kebab, or plate, the Turkish version of the gyro is addictive to almost everyone who has tried one. So, when I saw Shondiz—a bustling food truck on the corner of Glenarm Place and 16th...
—Courtesy of Shutterstock
1. Confit one head of garlic by combining 1⁄3 cup olive oil and 2⁄3 cup vegetable oil in a medium saucepan. Add peeled garlic and bring to a simmer; cook for 30 minutes or until garlic is tender.
2. Meanwhile, over an open flame, roast 12 washed and hulled tomatillos and four...
—Illustration by Edwin Fotheringham
Chefs are mining the bountiful world of vegetables and coming up with dishes that extend far beyond kale salad and roasted Brussels sprouts. Look for items such as the Squeaky Bean’s casserole of caramelized cauliflower, pickled shallots, and minty pesto and Beast & Bottle’s caper...