Drafting a good menu doesn’t just happen. For the new Mission Chinese space in Manhattan, I dreamed up a new dish of wood-fired greens—with a little help from Trent Reznor and Philip Glass.
There’s an edible horror farm coming to the UK, full of dripping sponge cake pig carcasses. Because nothing says “I love you” like a sugary sawn-off pig trotter, it’s a perfect place to take a date, then.
Consuming chef Martin Picard’s decadent food is like eating the phrase YOLO. At Cabane à Sucre Au Pied de Cochon, the chef is keeping Canadian sugar shacks alive, well, and gluttonous. Unbutton your pants before reading any further.
Norway is one of only three countries that still hunt whales commercially. Many Norwegians see it as a relic of earlier times—when it was frozen and served as a sort of mystery meat—but some young chefs are incorporating it into their menus.
Russian banyas are a magnet for the country’s émigrés in Britain. They’re where homesick oligarchs, Russian footballers, and dancers come to act tough in the sauna and shoot the breeze over vodka, crayfish, and kvass. Turns out they’re pretty welcoming to eager, lightweight British girls, too.
The animal agriculture industry is pulling out all the stops to try to convince schools and parents that kids should be wolfing down cheeseburgers every day of the week.