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Lantern Lights the Way to Eating Well

Although the cuisine on Lantern’s menu is Asian, you won’t find much of that cooking in the kitchen at noon when the staff of...

Tasting Rome: Two Chefs Unveil Italy

The idea was forged over four bowls of pasta, two forks and an Instagram feed. Teddy Diggs, executive chef at Il Palio, has long championed...

Barbecue That Goes Beyond a Plate of Pulled Pork

When a restaurant is called The Pig, it’s easy to focus on the pork. But don’t forget these non-barbecue options that are worthy of...

Roaming Rome with Il Palio’s Executive Chef

By age 9, I was hooked. I was obsessed with the cultural exploration of food before I entered middle school. I grew up watching the early...

11-Year-Old’s Recipe Takes Her to the White House

Three years ago, Mena Choi experienced a breakthrough that takes some adults years to discover: “If you follow the recipes correctly, tastes amazing.”...

From Steak to Sushi, Kanki’s New Menu Comes With a Kick

Growing up in New Jersey, Tom Mukoyama's family used to mix mayo with soy sauce. "I thought everyone did it," he says. Once he realized...
Sunrise Biscuit

How to Beat the Line at Sunrise Biscuit Kitchen

We asked longtime Sunrise Biscuit Kitchen manager Randy Owen about everyone's favorite drive-thru. Shift start time: 5 a.m. Number of people working at any one time: 6 to...

All Things Fit With Food

As we prepare to welcome our first child in the next few weeks, I am spending a fair amount of time thinking of how...

The Healthy Season

Paleo, Whole 30, Eat to Live, low carb, gluten free. If you haven’t heard of these diet trends by now, you must living under...

From Tuna Rolls to Tempura, Akai Hana is On a Roll

Growing up at Akai Hana, the restaurant her dad managed, Kay Huneycutt only ate tuna rolls. She’s come a long way since her picky...