Food Features

PREV

NEXT

Photos: Jamie Bissonnette in Hong Kong

By CHRIS SORENSEN | January 11, 2013

Lap cheung sausage hangs in a market.

READ: "An American Chef in Hong Kong: Going meal for meal with Jamie Bissonnette in food heaven," by Cassandra Landry.

<< first ...< prev 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | next >... last >>

6 of 13 (results 13)

Going meal for meal with Jamie Bissonnette in food heaven
It's just over an hour after we've touched down in Hong Kong, and Jamie Bissonnette has already sniffed out a street joint where a woman snips piping-hot lengths of tripe into a bubbling broth with kitchen shears.
Porchetta arrosto at Cinquecento
As a South Ender, I find it easy to admire the smooth professionalism and crowd-pleasing instincts of the Aquitaine Group, which operates six of its eight restaurants in the neighborhood, including Metropolis, Union, Aquitaine, and Gaslight.
The new Mike & Patty’s crew gives us a taste
T he new iteration of Mike & Patty's has neither Mike nor Patty: discuss.
More

Going meal for meal with Jamie Bissonnette in food heaven
It's just over an hour after we've touched down in Hong Kong, and Jamie Bissonnette has already sniffed out a street joint where a woman snips piping-hot lengths of tripe into a bubbling broth with kitchen shears.
Porchetta arrosto at Cinquecento
As a South Ender, I find it easy to admire the smooth professionalism and crowd-pleasing instincts of the Aquitaine Group, which operates six of its eight restaurants in the neighborhood, including Metropolis, Union, Aquitaine, and Gaslight.
The new Mike & Patty’s crew gives us a taste
T he new iteration of Mike & Patty's has neither Mike nor Patty: discuss.
On the Cheap: Piperi Mediterranean Grill
Anyone who has experienced the falafel-toppings orgy found in any Maoz falafel joint will feel at home at the universe's very first Piperi Mediterranean Grill.
Trade secrets: Scott Haas's Back of the House: The Secret Life of a Restaurant
Food writer and clinical psychologist Scott Haas's fly-on-the-wall account of Central Square hotspot Craigie on Main, Back of the House: The Secret Life of a Restaurant , drops February 5.
Lamb belly at Puritan & Company
By about the end of 2011, restaurant-industry PR people had already worn out the phrase "farm to table."
A mobile farmers’ market revs up
The USDA defines a "food desert" as any location without a grocery store within a one-mile radius.
Movin' on up: Greer Muldowney's photography
It's night in Greer Muldowney's photo.
Bee’s Knees takes flight: Chef Jason Owens readies his gourmet grocery
"There was a bit of a setback with the wood for the floors," Jason Owens says, a facemask hanging from his neck and a trucker hat perched on his head, his easygoing Nashville drawl rising above the sound of electric saws.
The challenge? Turn Valentine’s candy into haute cuisine — no desserts allowed
As adults, we find ourselves missing those halcyon years when Valentine's Day was just a Halloween knock-off with no pressure and lots of processed sugar.
On the Cheap: Banh Mi House
A newcomer to our city's unfortunately anemic banh mi scene, Banh Mi House is located in the urban hellscape we call Downtown Crossing, tucked into a small, difficult-to-find quasi food court.
Less