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Hokkaido Cuisine at Dr. Clark, in Chinatown

The northernmost of Japan’s main islands inspires the menu, featuring jingisukan, for which lamb is cooked on tabletop grills, and buttery scallop risotto. ....

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The Best Burger to Eat Right Now, at Smashed NYC

Made-to-order smash burgers beef or vegan; single-, double-, or triple-patty are the specialty of a new Lower East Side shop. ....

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Fany Gerson's Craveable Doughnuts and Mexican Brunch


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Soon after Fan-Fan Doughnuts, in Bed-Stuy, opened, in October, a young girl came in with her parents. Fany Gerson—who started Fan-Fan after parting ways with Dough, the doughnut brand that she co-founded, in 2010—asked if she’d like a demonstration. When she took the girl behind the counter, “the mom was sobbing,” Gerson recalled recently. “She’s, like, ‘It’s just been such a hard time.’ And then I started crying.”
At left: an éclair-inspired doughnut filled with yuzu custard and iced with torched meringue. At right: the Milk & Cookies doughnut, topped with miniature chocolate-chip cookies and a frosting made from Maria cookies (a simple biscuit popular in Latin America) steeped in milk.Photograph by Shawn Michael Jones for The New Yorker ....

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Vietnamese Specials at Ha's Đậc Biệt | The New Yorker


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If there’s an image of pandemic dining that will stay with me years from now, it may be one posted on Instagram by Anthony Ha and Sadie Mae Burns for their pop-up, Ha’s Đặc Biệt. In it, the couple, who met while working at Mission Chinese Food, in 2015, are standing at the hood of a car that’s covered with a magnificent spread of takeout containers. Chopsticks poised near their mouths—Ha’s mask pulled down to his chin, his shirt pocket stuffed with napkins—they wear goofy, deer-in-headlights expressions. The photo is both pragmatic—“This could be you! (If you wear your warmest parka and are committed to eating on the hood of your car),” the caption reads—and heartening: they look, genuinely, in spite of it all, to be having a good time. ....

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A Bollywood-Themed Cook-Along


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Recently, I had an unusually exciting Friday night. While frantically switching between recipes for chicken curry and chocolate chai affogato, I smelled something burning. The culprit: the paper tabs on the Lipton tea bags that I’d added to a pot of boiling water for the chai. Apparently, I wasn’t supposed to let them dangle over the side as evidenced by the fact that they were on fire.
Crisis was, fortunately, averted. On my laptop screen, a dashing fortysomething was completing the same tasks without breaking a sweat. I was watching “Bollywood Kitchen,” an interactive performance co-produced by the Geffen Playhouse, in Los Angeles, and New York’s Hypokrit Theatre Company. The man onscreen was Sri Rao, an Indian-American screenwriter and the author of a 2017 cookbook of the same name, which collects his family’s recipes and pairs them with Bollywood films. ....

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