LIFESTYLE: CUISINE

Whenever recent inductees to Korean cuisine describe fond memories of Korean food, the frequently mentioned universally palette-pleasing dish is kalbi, Korean barbeque short ribs. Typically marinated overnight and then fired over a tabletop or backyard grill, kalbi is the Korean equivalent of American barbeque.

When considering East Asian cuisine, there are many similarities and cross-over dishes between cultures, such as dumplings, but kimchi, spicy fermented napa cabbage, is distinctively Korean. There are over 200 varieties of kimchi with ingredients, seasonings, and fermenting techniques varying by region, province, and

If there exists an edible that epitomizes the experience of being an American born Korean raised in Southern California, it is the Bulgogi Buffalo Burger. Imagine a 1/2 lb bulgogi-style seasoned slab of all-organic, grass-fed, free-range American buffalo meat topped with grilled onions, melted cheddar, crisp bean sprouts,

It would be so easy to spend an entire afternoon at Jin Patisserie, but only if you don’t feel bad about the other customers lined up and waiting outside the teahouse. If you’re able to snag a seat in the normally crowded place, it’ll be a high-tea experience you’re unlikely to forget.

It’s sad, but true: There aren’t as many female chefs in the restaurant business as there are men. Asian-American females in the industry? The number is even smaller. Perhaps that’s why Anita Lo, chef and co-owner of restaurant Annisa in the West Village, is such an inspirational figure. It’s not only because

Over 300 Chinese Restaurateurs from all over the U.S. gathered in New York City on November 11 at the Jacob Javits Convention Center to attend the 2007 Top 100 Chinese Restaurants in the USA during the Cultural Food New York, a two-day professional tradeshow showcasing Asian, Hispanic and Kosher food and beverages.

Three Tarts is a charming boutique in Chelsea that brings together two sweet things in life under one roof: gifts and desserts. A concept that makes gift-giving and satisfying dessert cravings a piece of cake, it's a bakery headed by the very name of the shop: three tarts.

Born in Houston, Texas, Joanne Chang received her B.A. in Applied Mathematics and Economics at Harvard College. She spent two years as a management consultant after graduation, but it was her passion for food that prompted her to leave consulting for the food industry.

When I think of almonds, I think of California because that’s where the world gets 80% of its commercial production of this food. But there was a time when the home of this delicious “nut” (you’ll learn why I quote it here) was nestled in the deserts and mountains of central and southwest Asia.