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The Life of a Restaurant Inspector: Rising Grades, Fainting Owners

The Life of a Restaurant Inspector: Rising Grades, Fainting Owners

Fayick Suleman on his daily rounds. He has been a restaurant health inspector since 2010, when New York City began assigning letter grades.

In Summer’s Heat, Lighter Cocktails Keep You on Your Feet

In Summer’s Heat, Lighter Cocktails Keep You on Your Feet

Chantal Tseng, the bartender at the Reading Room in Washington, where nearly half the drinks on the menu are low in alcohol.

Home to Hawaii in Search of Poke

Home to Hawaii in Search of Poke

Poke — pieces of raw fish seasoned with a few strong ingredients — wouldn’t exist without ancient Hawaiians’ reverence for the ocean. Here, the “lunatic” poke, left, and a pake (Chinese) poke at Ahi Assassins in Moiliili.

Swirling Spring in With the Noodles

Swirling Spring in With the Noodles

Peas, pancetta and green garlic shoots make this pasta dish a spring favorite in the making.

Diving Into the Artichoke, That Delicious Mess

Diving Into the Artichoke, That Delicious Mess

Trimming artichokes is a time-consuming process and can seem wasteful, but the payoff is big.

An Especially Summery Take on Spaghetti and Clams

An Especially Summery Take on Spaghetti and Clams

Halved cherry tomatoes and fresh basil finish off this summery take on spaghetti and clams.

Duck and Lentils: Deep Flavor for the Depths of Winter

Duck and Lentils: Deep Flavor for the Depths of Winter

Tender braised duck, earthy lentils and an assortment of root vegetables make for a warming winter meal.

There Is a Free Lunch, After All. It’s at the Office.

There Is a Free Lunch, After All. It’s at the Office.

At the American Enterprise Institute, a conservative think tank in Washington, employees get a free buffet of dishes like prime rib, crab cakes and housemade beignets.

Tokyo in Texas: Distinctive Japanese Food Is Thriving in Austin

Tokyo in Texas: Distinctive Japanese Food Is Thriving in Austin

Brisket ramen at Kemuri Tatsu-ya, a “Texas izakaya” in Austin, Tex. The dish was an early attempt by Kemuri’s chefs and owners, Takuya Matsumoto and Tatsu Aikawa, to create a hybrid Japanese-Texan cuisine.

Is This Artichoke Kosher? Rome Defends a Classic Jewish Dish

Is This Artichoke Kosher? Rome Defends a Classic Jewish Dish

Artichokes on display outside a restaurant along Via Portico d’Ottavia, in the Jewish ghetto in Rome.

A Heady Mix of Food, Cocktails and Showmanship

A Heady Mix of Food, Cocktails and Showmanship

Arnaud Dissais, the head bartender at Daniel, preparing a Haiku, composed of the Japanese whiskey Hibiki, plum sake and Peychaud’s bitters, with rose petal jam and Amaro Montenegro.

Annoyed by Restaurant Playlists, a Master Musician Made His Own

Annoyed by Restaurant Playlists, a Master Musician Made His Own

The prolific musician and composer Ryuichi Sakamoto at Kajitsu, a Manhattan restaurant where he created the music playlist.


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