Give your fries a massive umami boost with furikake, a crunchy, salty Japanese seasoning that combines dried seaweed, sesame ...

African perilla leaves, historically underutilized in conventional cooking, hold a secret: their unique flavor, both minty and nutty, transforms ordinary meals into gourmet experiences.

Then, it was topped with shiso leaves and unagi, an eel sauce. The tuna is draped over the roll, cut into eight pieces, dotted with spicy mayonnaise and sprinkled with furikake. There was a whole ...

Our current favorites in one of the greatest food cities in the world. The chef Morihiro Onodera at Morihiro.Credit...Rozette Rago for The New York Times Supported by By Tejal Rao Tejal Rao is ...

The dining scene here is having a moment, whether it’s outstanding pizza, fiery Ethiopian fried chicken or French inflected cuisine that feels like a cozy dinner party. Marc Vetri opened the ...

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