Book Review: ‘EXTRA SAUCE’ by Zahra Tangorra, ‘ON EATING' By Alicia Kennedy
Two new food memoirs hit shelves simultaneously: Zahra Tangorra’s *Extra Sauce* and Alicia Kennedy’s *On Eating*. Both authors, Long Island‑born Millennials, channel childhood appetites into distinct culinary careers—Tangorra as a Brooklyn chef, Kennedy as a food journalist. Their books are organized by individual dishes, using food as a narrative framework, yet they diverge sharply: Tangorra celebrates reckless creativity, while Kennedy interrogates the moral and political dimensions of eating. The dual release underscores a growing appetite for personal‑driven food literature.
How Chicago’s Italian American Restaurants Are Evolving (Without Losing Their Soul)
Chicago’s Italian‑American dining scene is being re‑imagined without abandoning its heritage, as highlighted by four standout venues—Void in Avondale, Dimmi Dimmi and DeNucci’s in Lincoln Park, and The Village in the Loop. Each restaurant boasts high ratings on Resy (4.4‑4.8 stars) and...
The Bakery-Approved Trick For Fluffier Cake Requires A Pinch Of Patience
Former bakery owner Mimi Council recommends refrigerating cake batter before baking to boost rise and texture. The chill allows leaveners to activate, air bubbles to settle, and moisture to fully hydrate dry ingredients, resulting in taller, fluffier cupcakes. She advises...
Obe Ata Poached Eggs
Chef Ope Amosu introduces Obe Ata Poached Eggs, a skillet dish that marries Nigeria’s signature tomato‑pepper sauce with gently poached eggs, spinach, herbs, and feta. The recipe highlights the versatility of obe ata, a staple in West African cooking, and positions it as...
Confidant Is a Neighborhood Joint That’s Found Its Neighbors
Confidant, a fine‑dining concept founded by former Roberta’s chefs, opened in Industry City last spring but struggled to attract diners in the industrial complex. The owners closed that location and reopened on Atlantic Avenue in Brooklyn Heights, a residential area...
The Century-Old American Cookie Shop that Is Finally Opening Its First London Location
Laura Todd, a Parisian‑American cookie chain founded in 1902, is opening its first UK shop at Gloucester Road Underground station in May. The brand, celebrated for handcrafted cookies made with French‑sourced ingredients, has built a reputation in Chicago, Paris and...
Move over Matcha: How Ube Cocktails and Coffees Are Hitting the UK’s Sweet Spot
Ube, the purple yam popular in East Asia, is now a UK beverage sensation as Starbucks and Costa roll out ube‑flavoured coffees and cocktails. The trend, driven by TikTok’s visual appeal, mirrors the earlier matcha craze and has quickly become...
L.A.'s New Must-Try Tasting Menu Is Less than $100 at This Tiny French Restaurant
Electric Bleu, a tiny French restaurant in Mar Vista, Los Angeles, has introduced a five‑course tasting menu priced at $79, making fine‑dining more accessible. The menu showcases classic French dishes such as pâté en croûte and steak au poivre, enhanced...
Stephanie Alexander’s Almond Meringue Cake with Lemon Curd Cream, Figs and Raspberries
Chef Stephanie Alexander shares a sophisticated almond meringue cake layered with tangy lemon curd cream and finished with fresh figs, raspberries, and edible flowers. The recipe builds three light almond‑based meringue discs using ground almonds, cornflour, and stiff egg whites,...
Stephanie Alexander’s Gougères
Stephanie Alexander’s recipe revives the classic French gougère, a light choux pastry puff enriched with nutty Gruyère cheese. The method calls for a high‑heat blast at 180 °C followed by a lower 160 °C finish to achieve a crisp, golden exterior and...
Stephanie Alexander’s Avocado Bavarois with Crab and Finger Lime
Chef Stephanie Alexander presents an avocado bavarois layered with confit crab and finger‑lime pearls. The dish combines a silky avocado custard, gelatin‑set coriander custard, and rich crab meat, served in small glass dishes for visual impact. A splash of lemon,...
Stephanie Alexander’s Roast Rack of Pork with Pears
Chef Stephanie Alexander showcases a show‑stopping roast rack of pork with pears, a dish she describes as perfect for crackling lovers and special occasions. The recipe, originally created by chef Justin Dowd, emphasizes precise skin scoring, a fan‑forced oven, and...
Sant Ambroeus Fetes 90 Years During Milan Design Week, Gears Up for Beverly Hills Debut
Sant Ambroeus marks its 90th anniversary at Milan Design Week, showcasing its storied Milanese pastry heritage. The brand announced a Beverly Hills flagship opening by the end of 2026, followed by additional U.S. sites in Los Angeles, Miami and Dallas through 2027....
Rachel Roddy’s ‘High-Ranking’ Penne with Potatoes, Cabbage, Butter and Cheese – Recipe
Rachel Roddy highlights penne’s status as Italy’s second‑most popular pasta shape, accounting for 78% of the nation’s pasta sales in 2023 according to Unione Italiana Food’s analysis of NielsenIQ data. She adapts the traditional Valtellina dish pizzoccheri into a simple...
Bar Carnation
Bar Carnation has taken over the former Gerald’s Bar in Carlton North, delivering a minimalist yet warm interior crafted by owner‑chef Audrey Shaw, a former architect. The venue features dark timber paneling, sculptural lighting, and mirrors, while retaining the original...
Upcycled Innovation Gains Momentum
Expo West 2026 highlighted a surge of upcycled food launches, from the low‑alcohol RTD beverage waste to snack innovations like Daily Crunch’s cherry‑berry mix and Seven Sundays’ PB Puffs. The Upcycled Food Association (UFA) showcased members turning crop side streams into...
Wash Down Your Ribeye Steak With This Beer For The Best Possible Pairing
Pairing a ribeye steak with an amber lager delivers a balanced dining experience, as the beer’s crisp carbonation and toasty nuttiness cut through the meat’s fat while complementing its richness. The article explains how different amber styles—ranging from hop‑forward Vienna...
5 Must-Read Cookbooks That Champion Underrepresented Cuisines
Saveur highlights five new cookbooks that bring Somali, Cambodian, Pakistani, Salvadoran, and Sudanese cuisines into the English‑language market. Each title is authored by first‑generation immigrants or diaspora chefs who spent years gathering recipes and oral histories. The books function as...
Miso Soup
Saveur’s May/June 1998 feature revives a classic miso soup rooted in Japan’s Kamakura period, offering a step‑by‑step recipe that builds a dashi broth from kombu kelp and katsuobushi before finishing with white or red miso, wakame seaweed, tofu, and scallions....
A Surprising and Versatile Pineapple Tart
Michelle Huneven recounts discovering a tart à l’ananas at the Louvre café, noting its delicate buttery crust and caramelized pineapple slices that deliver a bright, tangy burst. She describes the dessert as unforgettable and provides a detailed, adaptable recipe that...
Curried Chicken Skewers With Raita
MyFitnessPal’s latest blog post showcases a quick‑prep Curried Chicken Skewers with Raita, a protein‑rich appetizer that blends Indian spices with a Greek‑yogurt dip. The recipe calls for 12 oz of chicken breast, curry powder, lemon juice, avocado oil, cherry tomatoes, and...
The Secret Techniques of a 150-Year-Old Soy Sauce Maker
Yasuo Yamamoto runs the Yamaroku Soy Sauce brewery on Shodoshima Island, preserving a 150‑year‑old family tradition of fermenting soy sauce in wooden barrels. His signature blend ages for four years, allowing native microorganisms to develop a deep umami profile rather...
Maple Pork Shank With Buttered Cabbage
Chef Laurent Dagenais debuted the maple‑glazed pork shank at a Quebec sugar‑shack celebration, pairing it with butter‑sautéed cabbage. The pork shank is seared, flambéed with maple whiskey, then braised for three hours in a broth of white wine, stock and...
The Belmond British Pullman Is Getting a Michelin-Starred Upgrade for One Day Only
London’s Michelin‑starred Italian‑British restaurant Luca is marking its 10th anniversary with a one‑day pop‑up aboard Belmond’s British Pullman train on June 4. Chef Robert Chambers has crafted a four‑course, British‑ingredient‑focused menu that will be served as the train travels from London...
The Chefs Behind Two Hommés Merge Afrocentric Flavors with L.A. Flair
Two Hommés, a bootstrapped Inglewood restaurant co‑founded by chefs Marcus “Mando” Johnson and Abdoulaye “AB” Balde, blends Ghanaian, Senegalese and broader African flavors with Los Angeles street‑food sensibilities. After launching pandemic pop‑ups featuring jollof rice, honey berbere chicken bites and za’atar...
Mondelēz Creates Chocolate Bars Using Celleste’s Cell-Cultured Cocoa Butter
Mondelēz International produced a dozen milk‑chocolate bars using cocoa butter cultivated in a lab by Israeli startup Celleste Bio. The partnership proves Celleste’s cell‑cultured cocoa butter can match traditional cocoa butter in texture and melt, and positions the startup to...
The Superpowered Lemons We Use When Fresh Lemon Isn’t Enough
Preserved lemons, a staple of North African and Mediterranean cuisines, are fresh lemons cured in a salty brine that may include aromatics or sugar. The curing process, which takes at least three weeks, transforms the rind into a salty‑tart, umami‑rich...
The Atlanta Steakhouse That Has Alton Brown's Stamp Of Approval
Former Good Eats host Alton Brown named Atlanta’s Blue Ridge Grill his top steakhouse. The Buckhead‑based restaurant blends rustic‑chic décor with a New American menu featuring prime steaks, seafood, and inventive sides. Brown praised its comfortable banquettes, quiet atmosphere, solid martinis...
Iain McPherson Unveils New Cocktail-Making Technique
Iain McPherson, founder of Edinburgh’s Panda & Sons, has launched a new cocktail‑making method called “densing.” The process uses vacuum blending to bring liquids and oils to the same temperature, fully liquefying the oils and creating a stable, uniform mixture....
It’s Almost Asparagus Season – Here’s How To Cook It
The British asparagus season runs from April 23 to the June solstice, offering a brief window for fresh, premium spears. Leading chefs share four distinct preparations—from Richard Corrigan’s duck‑egg and shrimp dish to Paul Ainsworth’s seaweed‑garlic butter method—highlighting quick cooking times...
The 5 Sushi Spots That Always Deliver In Charlotte
The piece spotlights five Charlotte sushi restaurants that consistently deliver quality, ranging from upscale bar‑seat experiences to budget‑friendly takeout. Prime Fish stands out for premium nigiri and an online waitlist, while New Zealand Cafe offers inexpensive, reliable to‑go rolls. Yugenn...
Why Americans Are Suddenly Going Out to Eat Again
Tax refunds this season, averaging $3,462, sparked a sharp rebound in dining‑out spending. Chime data shows overall consumer outlays rose 85% in the two weeks after refunds, with restaurant spending up 53% and full‑service chains such as Chili’s, Texas Roadhouse...
No Buffet, No Karaoke: Filipino Food Gets Elevated at Bananas
John Zinampan opened Bananas, a 46‑seat Filipino bistro in Shinjuku, Tokyo, to give the cuisine a polished, sit‑down experience. The menu features classic dishes like adobo, lumpia, sisig and kare‑kare, priced between ¥1,250 ($8) and ¥4,200 ($28). Ingredients are sourced...
Spice Up Your Cooking Skills With Help From Your Phone
The New York Times piece shows how iPhone users can digitize and organize recipes using built‑in tools like Notes and Preview, turning scanned pages into PDFs, editable text, and shopping checklists. It contrasts these free options with AI‑driven recipe apps...
Why Apple Pie Tastes So Much Better From A Bakery
Apple pie is a staple American dessert, but bakery versions often outshine homemade ones. Expert baker Alex George explains that many online recipes under‑salt the crust, leading to flatter flavor. Adding a pinch of salt—or using salted butter and flaky...
This Upscale Los Angeles Buffet Fills Plates With Wagyu Steak For $100 — But There's A Catch
Los Angeles’s Niku X offers an all‑you‑can‑eat A5‑grade wagyu buffet for $99, but only to members of its Chubby Plus Club loyalty program. Non‑members pay $115, and the price drops to $89 on weekdays when the annual club fee is $88 (occasionally $58...
Roast Chicken, Cheesy Scones and a Genius Cocktail: Ravinder Bhogal’s Recipes for Cooking with Lime Pickle
Chef Ravinder Bhogal showcases the versatility of lime pickle in three distinct recipes: a tangy lime‑pickle roast chicken, cheddar‑infused scones with green chilies, and a spicy Achaari Mary cocktail. Each dish highlights the condiment’s sour, spicy, and umami notes, with...
California's New Monterey Bay Hotel Has A Regionally Inspired Restaurant And Boutique Amenities
Kimpton Mirador Pacific Grove launched in January 2026, adding a full‑service boutique hotel to the previously underserved Pacific Grove market between Monterey and Pebble Beach. The four‑story property offers 99 rooms with Monterey Bay views, Spanish‑Revival architecture, and upscale amenities such...
If You Drink Your Coffee Like This In Italy, Locals Will Know You're A Tourist
Italian coffee culture emphasizes quick, standing‑room service at a café bar, where locals sip espresso‑based drinks and avoid to‑go orders. Ordering a latte will likely earn you a glass of milk, as *latte* simply means milk in Italian. Milky drinks...
Is There Such A Thing As Too Much Matcha? Here's What Happens If You Drink It Excessively
Matcha’s rise in cafés and home kitchens has sparked questions about safe consumption levels. Registered dietitian‑nutritionist Destini Moody warns that a single teaspoon delivers about 70 mg of caffeine, and five teaspoons a day can exceed 350 mg, approaching the upper limit...
Beef Prices Are Soaring In 2026 (And It Might Just Get Worse)
U.S. beef prices surged about 16% in 2026, with ground beef averaging $6.70 per pound and steaks $12.73 per pound—roughly double the 2021 cost. Federal Reserve Bank of St. Louis data shows a sharp jump after a decade of modest...
The Only 2 Ingredients Slow-Cooker Ribs Need For Rich Sticky-Sweet Flavor
The article presents a minimalist slow‑cooker short rib recipe that relies on just Coca‑Cola and barbecue sauce to achieve a rich, sticky‑sweet flavor. The soda’s acidity breaks down tough meat while the sauce adds caramelized depth, and a final broil...
You Only Need 3 Ingredients To Recreate Dunkin's Dunkalatte At Home
Dunkin' introduced the Dunkalatte in late 2024, a latte made with espresso and a homemade coffee‑milk blend. The drink’s popularity caused a temporary shortage of coffee milk, prompting a brief discontinuation before sporadic returns. Home enthusiasts can replicate the beverage...
The New V&A East Museum Has Culinary as Well as Cultural Clout. Café Jikoni Is a Fresh Idea for Feeding...
Café Jikoni, the acclaimed Marylebone eatery, has opened inside the new V&A East museum in Stratford, offering a menu that fuses South Asian, Kenyan, Persian and British flavors. Chef Ravinder Bhogal and co‑founder Nadeem Nanjuwany emphasize house‑made dishes, traceable Ugandan...
A New York Bagel Fest Rolls Into L.A. to Show the Best of West Coast Innovation
BagelFest founder Sam Silverman expanded his New York‑originated bagel celebration to Los Angeles, drawing over 1,000 attendees to a sold‑out event at the Wilshire Boulevard Temple. The inaugural BagelFest West showcased innovative, culturally‑infused bagel creations from West Coast bakers, with only 16% of...
The Iconic Paris Food Market Ina Garten Has Been Visiting For 50 Years
Ina Garten, the beloved “Barefoot Contessa,” has been a regular visitor to Paris’s Marché Raspail for more than five decades. The historic open‑air market, situated in the 6th arrondissement near the Luxembourg Gardens, operates twice weekly and hosts an organic‑focused Sunday...
This Popular Chain Restaurant Makes Its Biscuits From Scratch
Cracker Barrel touts its biscuits as handmade, but each of its 657 locations uses a pre‑mixed dry blend combined with buttermilk and baked in a dedicated steam oven. The chain produces roughly 210 million biscuits annually, a volume enabled by this...
The Unhygienic Kitchen Red Flag You'll See On MasterChef
MasterChef contestants are frequently seen without hairnets, gloves, or visible hand‑washing, prompting viewers to question kitchen hygiene on the popular cooking competition. Producers explain the omissions as a matter of camera aesthetics and the fact that only judges taste the...
Ceviche Vs Escabeche: How The Dishes Are Different
Ceviche and escabeche are both acid‑based fish preparations, but they diverge in technique and heritage. Ceviche relies on citrus or vinegar to denature proteins, giving the appearance of cooking while keeping the fish raw and fresh. Escabeche first cooks the...
The New Restaurant Where You Can Bid on Masterpieces From the Table
Sotheby’s and restaurateur Robin Alesch are launching Marcel, a 104‑seat French‑inspired eatery inside the iconic Breuer building on Madison Avenue, opening April 16. The venue doubles as an art gallery, showcasing rotating masterpieces from upcoming Sotheby’s sales and loaned works, with...