Where Steaming Fried Noodles Spell Relief
By KIM SEVERSON
Both loved and unloved worldwide, instant ramen has again come through for Japan in hard times.
Exotic Tastes in China, Vietnam, Singapore and Japan
By XIYUN YANG, NAOMI LINDT, ROBYN ECKHARDT and JANE KITAGAWA
Notable restaurants worth a visit in four Asian cities.
ACTS OF MILD SUBVERSION
How to Beat the Salad Bar
By NATE SILVER
You plop a few items into a plastic box, and next thing you know you’re forking over 13 bucks. There’s got to be a better way.
The Sorcerer of Shaken and Stirred
By JEFF GORDINIER
Alex Ott sees himself as much more than a bartender, and when he talks about making a drinker feel good, he doesn’t just mean lightheaded and loose-limbed.
RESTAURANT REVIEW | VERITAS
Living Up to Its Cellar
By SAM SIFTON
A reopened restaurant offers a tightly focused, extremely flavorful and somewhat less expensive à la carte menu of aggressively American cooking.
Slide Show on Diner's Journal
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Modern Flavors Transform a Purim Tradition
By JOAN NATHAN
In Tel Aviv, hamantashen cookies are modernized, with fillings like chocolate cream; in Paris, Jewish bakers stick to tradition.
WINES OF THE TIMES
Spaniards of Distinction From Priorat
By ERIC ASIMOV
The panel tasted 20 big, bold and expensive wines from the Priorat region in Spain.CRITIC’S NOTEBOOK
A Restaurant That’s Very of the Moment
By SAM SIFTON
What Happens When, the pop-up with a menu that will change every 30 days, offers pretty terrific food, even if the space is temporary.DINING BRIEFS | RECENTLY OPENED
Compose
By JULIA MOSKIN
Chic, playful and elegant, Compose is the kind of quirky yet glossy place you would expect to find in Amsterdam or Barcelona, with the inventive food to match.A GOOD APPETITE
Leeks That Stayed in Bed All Winter Come Out to Play
By MELISSA CLARK
Spring is the ideal season to let mild-mannered alliums star.NOTICED
A Dish That’s Always in Fashion
By BEE-SHYUAN CHANG
What’s on the menu? At many stylish events, the humble chicken pot pie is the star attraction.Off the Menu
By FLORENCE FABRICANT
Empellón will open on Monday, offering unusual tacos; Parm will open in late summer, with a casual Italian-American menu; and other dining news.Dining Calendar
By FLORENCE FABRICANT
Austrian wine tasting, restaurant weeks on Long Island and Brooklyn, Macaron Day and other events in the area.Food Stuff
A Wholesale Bakery Goes Retail
By FLORENCE FABRICANT
Les Tartes de Françoise, a 15-year-old Belgian wholesale bakery that set up shop on 11th Avenue about a year ago, started selling retail last week.An Elegant Alternative to Peanut Butter (Hold the Jam)
By FLORENCE FABRICANT
A chunky nut butter made with Marcona almonds from Valencia, Spain, can partner with noodles or ice cream.Nesting Dolls at Work in the Kitchen
By FLORENCE FABRICANT
White plastic nesting babushka dolls double as measuring cups for dry ingredients.
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