FLORENCE FABRICANT, NY Times: Dining & Wine
Mon, 03/20/2017 - 1:48pm
There are more varieties than ever available to cooks, in a vibrant array of shapes and colors.
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Vietnamese rice noodle bowls are festooned with lemongrass-scented shrimp, a sweet-and-spicy sauce and piles of fresh herbs.
Before roasting, marinate chicken thighs with tarragon to perfume the meat.
When the Danish Embassy in Beijing posted online about an invasive species clogging the shores back home, it drew a more enthusiastic response than it bargained for.
The photographer Melissa Breyer found herself drawn to the stories playing out behind the windows of restaurants.
At Marjie’s Grill, the balance of sweet, salty, spicy and acidic flavors typical of Southeast Asian cuisine pairs fabulously with local seafood and “off cuts.”
At the recently opened Made Nice in Manhattan, four 20-somethings enjoy their last weekly lunch together as their internships come to a close.