At Lapis in Washington, D.C., the beloved shrimp mantoo are inspired by the chef Shamim Popal’s life and her love for Afghanistan.
Including a robust barbecue vegetable salad with peaches and crushed corn chips that I need to eat off a soggy paper plate by
The renamed Kent Hospitality Group has reshuffled staff, brought in the chef of Clover Hill and made plans for the future.
Melissa Clark’s five-star recipe turns summer’s vibrant produce — tomatoes, eggplant, zucchini and peppers — into a must-eat French delight.
Plus: new French hotels, eel bento boxes in Long Island City and more recommendations from T Magazine.
New York’s Fulton Fish Market, which supplies the city with nearly half its seafood, is run by third-, fourth-, even sixth-generation fishmongers.