Buddakan chef Yang Huang gives me a delicious tour of Manhattan Chinatown.
A profile on the East Village Saké shop Sakaya and a primer on saké,
My look at the work of Japanese American artist Patrick Nagatani
Profile of Japanese American chef Craig Koketsu of Quality Meats
Healthy eating has become a culinary adventure; these top NYC chefs show how.
My exploration of the Japanese New Year's foods known as osechi, and where to find them in New York.
Profile of Porsena, Porchetta chef Sara Jenkins
My profile on the up-and-coming Hudson Valley chef, Jason Wood.
Profile of Brooklyn chef Jacques Gautier of Palo Santo
My son loves the sandwiches from this West Village shop so much I had to write about it. This was reprinted from my blog Walking and Talking.
Profile of Williamsburg chef Sasha Miranda
Profile of chef Justin Bogle of Gilt at the Palace Hotel
I consulted with four different online travel agencies to help plan a trip to Japan and Hawaii, then wrote this consumer column on my experience.
History of the cold potato-leek soup vichyssoise, which was invented in New York City.
Feature on the New York City dish- and glass-emporium Fishs Eddy, which made it okay to engage in tabletop mix and matching.
On how today's chefs manage to squeeze the most out of farmer's market fruits and vegetables.
Documenting Manzanar: Exploring the World War II prison camp through the images of Ansel Adams, Dorothea Lange and Toyo Miyatake
The first of an 18-part essay series on the images of three photographers who documented the World War II U.S. government prison camp Manzanar: Ansel Adams, Dorothea Lange, and Toyo Miyatake. Like Miyatake, my father and his entire family were imprisoned at Manzanar during the war.
Profile of West Village chef Jody Williams of Buvette
Profile of chef Yuhi Fujinaga
A novel egg dish.