Ethnic Foods

Craig “Skip” Julius is one chef who gets around. Over the years, he’s racked up countless miles on the nation’s interstates and flyways. En route, he’s learned, among other lessons, this pearl of local lore: the best place for a quality hot dog is, in fact, the Motor City.“Even though I don’t live there anymore, whenever I connect at Detroit ...

No one, it seems, can resist the appeal and charm of the all-American hamburger. The iconic food has been headlining on our plates more than ever in the last decade, offering familiar comfort during a decade of uncertainty. With the recent recession, burgers have grown in importance and meaning, becoming a welcome and affordable indulgence, as well as a way ...

Raised or cake? Glazed or frosted? Jelly or cream?A kaleidoscope of delicious permutations turns around my mind as I peruse the dynamic rainbow of delights before my eyes, the unmistakable lingering memory of fried dough mingling with aromatic coffee in the still air.Although doughnuts didn’t begin their heyday in the United States until the 1920s, Washington Irving was already distinguishing ...

French cuisine is in a rut. At least that’s what Michael Steinberger, author of the recent book “Au Revoir to All That,” thinks. Thousands of bistros and cafés are being replaced by McDonald’s, and French exports are at an all-time low.But while the great French chefs are trying to save the croissant and persuade the United Nations to declare French ...

Asian food has long been a popular ethnic cuisine, and many dishes are now as American as hamburgers, pizza, tacos and fried rice. American diners are seeking bold, regionalized Asian flavors, and the industrial availability of these specialized ingredients is on the increase. Admittedly, using kaffir lime flavor or individually quick-frozen (IQF) cilantro may not be “traditional,” but it certainly ...