Plus: sun hats on the runway, melt-in-your-mouth halvah and more from T’s cultural compendium.
Category: Cooking and Cookbooks
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How Lakruwana Built a Haven for Sri Lankan Culture and Cuisine on Staten Island
Part museum, part restaurant, the family-run Lakruwana offers an exuberant celebration of the small island nation’s food.
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A D.I.Y. Cooking Course in Mexico City
Instead of an expensive weeklong culinary program, our columnist sampled three day classes, and learned a few things about mole sauce, tacos al pastor and local culture.
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The Chiffon Cake Is Standing Tall Again
A favorite of golden age Hollywood, the airy confection is entrancing a new generation of bakers.
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Japan Travel Guide: The Best Food, Sights and Hotels Across the Country
The best places to stay, eat, shop and visit across the country, according to Japanese artists, designers and chefs.
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The 25 Essential Seafood Dishes to Eat in Tokyo
Six Japanese food professionals — including four acclaimed chefs — took on what seemed to all of them like a near-impossible task.
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Dairy Changed Japan. Then Japan Changed Dairy.
How the 20th-century arrival of milk products shook up the country’s traditional ideas about creaminess.
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What Will Be the Next Big Thing From Japan?
We asked some of our favorite chefs, designers and artists to predict what will become our new obsession.
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The Funky, Fermented Roots of Japanese Cuisine
Since long before the rest of the world caught on to their appeal, tangy, pickled ingredients have been a staple in many of the country’s most popular dishes.
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The Japanese Citrus You’re About to See Everywhere
Yuzu has already gone mainstream. Which fruits will make a splash on menus next?