Restaurant Review | Tuome
Restaurant Review: Tuome in the East Village
By PETE WELLS
Thomas Chen brings a clear and fresh point of view to his cooking, particularly when he interprets Chinese flavors.
In New York, a proliferation of styles and shapes threatens to capsize the whole idea of a doughnut.
Thomas Chen brings a clear and fresh point of view to his cooking, particularly when he interprets Chinese flavors.
Jeremiah Tower, a star of California cuisine, will helm the kitchen of the troubled legend.
You may be ready to reciprocate this Dutch spot’s proclaimed affection after a meal there.
The way wine is used as a character device for women on TV tells us a lot about how it is viewed in popular culture.
Since sturgeon fishing was banned in the Caspian Sea, Paris’s top purveyors of the delicacy have turned to producers from as far afield as California, Uruguay and China.
The new restaurant features soup dumplings, or xiao long bao, that are near perfect.
Sometimes you have to bring the aesthetics of restaurant food into the home.
This delicious, rich pie is bolstered by the use of vodka in the dough, which all but ensures that the baked crust is tender.
To understand the arc of Rioja’s evolution, we will explore traditional Rioja Reservas, wines aged for at least three years.
A dozen or so high-profile Peruvian restaurants have emerged on the city’s dining scene, with more on the way.
Melissa Clark makes aioli with lemon juice and serves it with roasted broccoli, cauliflower, beets and other seasonal vegetables.
A stir-fry becomes a weeknight go-to dish when garlic, ginger, lime and peanuts get some Asian heat. (Article plus video.)
This Chinese technique will help skinless-boneless breasts retain their moist texture.
Mixing old foods with new to make everything from cakes and corn breads to chilaquiles.