The idea of gluten free has been around for a long time now but I’m still quite not 100% sure what gluten free really means. Is it just no flour? What else has gluten in it? So when an invite

Few weeks ago, I was invited to an interesting event. The Tastemaker dinner, hosted by Chopped’s Ted Allen, took place at Pok Pok NY in Brooklyn. When I got the invite, I wasn’t too sure what it was about especially when the event was

Last season when their 5 year permit was set to expire, the future for the Red Hook Food Vendorswas up in the air. I couldn’t imagine a summer without eating at the ball fields. Though lucky for us, it was announced

Confession time: for years after I became a vegetarian, I continued to eat kimchi. I knew that it was made with dried fish, or fish paste, but I couldn’t help myself. Kimchi is just that good. But after a while

Late last year, Gotham West Market opened on super super west side of Manhattan (oh dude what a walk from the A/C train). It’s basically a big food court like space with food “stalls” from The Cannibal, Little Chef (from Caroline Fidanza owner

The best thing I ate in 2013 (and yes I know we’re 2 months into 2014) came on Christmas Day, when my sister and I ate at Kajitsu. Kasjitsu is a vegan restaurant that specializes in Shojin cuisine, which they

Oh, hello there. It’s been a while since I posted anything on this blog, I know. It’s been since August, you say? Seems like time has been going by very quickly. In truth I’ve been very busy at work, and

As a vegetarian, I’ve never really felt the urge to dine at any of the Momofuku restaurants. When he first started out David Chang made it pretty clear he didn’t care much about vegetarians, though over the past few years

https://youtu.be/7EP4NPq-ouQI first came across nutrela, a dried soy product, while I was traveling in Nepal, and that’s where chef Tenzing Tsering came across it as well. Pre-cooked Nutrela has, I think, something of an image problem. In fact, I think