Restaurant Review
Udon, Innovated for Your Pleasure
Hanon, co-owned by a Japanese condom company, created its own style of udon in a city south of Tokyo. Now it has opened its second location in Williamsburg, Brooklyn.
Highlights
Highlights
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CreditMatthew Busch for The New York Times Road Tripping With Diana Kennedy
The 96-year-old cookbook author took an 800-mile drive from her home in Mexico up to Texas to donate her personal archives, half a century of research, to a university. Tejal Rao rode along.
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CreditLeon Neal/Getty Images Jamie Oliver’s U.K. Restaurants Declare Bankruptcy
About 1,000 employees will lose their jobs as administrators take control of the indebted business. The celebrity chef said he was deeply saddened.
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Off the Menu
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CreditEmon Hassan for The New York Times Le Jardinier, From Joël Robuchon’s Team, Opens in Midtown East
Rita Sodi and Jody Williams’s drinks and coffee bar, a steakhouse with more than just steak at the Tuscany hotel, and more restaurant news.
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CreditAaron Borton for The New York Times Yes, African-Americans Drink Bourbon. You’d Never Know It From the Marketing.
Groups like the Black Bourbon Society have formed to share an appreciation of the whiskey, and distillers are finally starting to pay attention.
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CreditAaron Borton for The New York Times Turmeric Takes a Star Turn in Cocktails
The spice widely praised as a curative superfood is showing up in a different kind of medication.
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The Pour
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CreditJoanna Kulesza for The New York Times In Texas, Winemakers Find Room to Roam
Forced to leave the North Fork of Long Island after a zoning dispute, Southold Farm and Cellar, a groundbreaking producer, has started anew in Hill Country.
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A Good Appetite
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CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews. This Is Some Spring Chicken
Pink-hued, lightly spiced and tangy-sweet, rhubarb elevates this perfectly seasonal dish.
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City Kitchen
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CreditAndrew Scrivani for The New York Times. Food Stylist: Iah Pinkney. Barbecue That Breaks the Rules
There’s no ketchup or cola in the sauce — it’s not even a sauce per se. But this take on pulled pork is just as full of flavor.
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CreditKarsten Moran for The New York Times A Chef Tells the Story of the Slave Trade Through Dinner
Eric Adjepong, a Ghanaian-American chef and finalist on “Top Chef,” cooks the meal he was unable to finish on the recent season finale.
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Hungry City
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CreditCaitlin Ochs for The New York Times Nigerian Soups and Jollof Rice at Hills Kitchen in Brooklyn
The new Bushwick restaurant, one of the surprisingly few Nigerian spots in the city, serves vegetable-heavy dishes.
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Wine School
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CreditSonny Figueroa/The New York Times Soave Classico, More Famous Than Understood
This white from northeastern Italy was widely known in the 1970s and ’80s, but it was produced more for quantity than quality. Things have changed.
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Front Burner
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CreditAlessandra Montalto/The New York Times The José Andrés Approach to Vegetables
In his new book, the chef gives practical advice for working with broccoli, asparagus and beets.
