Metro Phoenix welcomed over 2 dozen new restaurants in June, including a European-inspired bistro, a popular Indian chain and ...

It’s been about half a year, but let’s get back into this ramen series, starting with Hokkaido, the great northern land. When ...

Saturday mornings have this remarkable ability to inspire the kind of cooking that connects you to the deepest tradition ...

When the rain shower hits Mumbai, it's the perfect time for steaming bowls, crunchy snacks, and comforting dishes that ...

A feathery betta fish painted by muralist Kyle Sanders drifts above the red door to Kokoro Ramen in Eureka's Old Town (409 ...

Not only are these reminders of the dishes we ate, but they can also be a guide for your own decisions on what to eat here in ...

World-famous chef Nobuyuki Matsuhisa has been tantalizing foodies for decades as he built his empire to include more than 50 ...

In a small bowl, make your brine by whisking together 2 tablespoons of rice vinegar, ½ teaspoon of kosher salt, and ¼ teaspoon of sugar. Pour it over the vegetables, mix, and set aside.

New documentary, "Nobu," focuses on world-famous chef Nobuyuki Matsuhisa, revealing the man behind the cuisine in an intimate ...

Add in the stock and miso paste, if using, bringing it up to a boil and then reducing to a simmer. Cook for 15–20 minutes, or until the potatoes are tender. Add in the kale and stir until wilted. Add ...

Simmer the soup over low heat for 30 minutes. Add the cream to the soup and simmer over moderately high heat for 3 minutes. Season with salt and pepper.