When Pandya first served goat brains at the original Long Island City location of Adda in 2018, the price was $4.99 a pound; these days, at the reimagined version of the restaurant in the East Village, he's paying closer to $12 a pound.
Chef Vince Nguyen initially focused on showcasing Pacific Northwest flavors in his 2019 tasting menu. The COVID-19 lockdown inspired him to explore Vietnamese cuisine more deeply.
I became vegetarian when I was eight years old. I was cutting into this piece of meat and blood came out of it. I asked my mother, 'Where did this come from?' She said, 'From animals,' and that was it.
We're seeing chamomile move beyond the teacup into everything from ice creams to savory sauces... There's something deeply comforting about these floral notes that resonates with guests who are looking for both familiarity and sophistication.
If recent trends are to be believed, most of you reading this can't relate to what I'm saying. Americans are apparently shedding their plant-based pretensions and going whole-hog back into the carnivore lifestyle.
Traditional graham crackers are often made with wheat flour, making them unsuitable for those with gluten sensitivities. However, gluten-free alternatives are now readily available from several brands.