Neman: Confessions of a departing food writer | food and cooking

Neman: Confessions of a departing food writer |  food and cooking

And now the end is near, and so I face the final curtain. After more than eight years in the best job a fellow could ever have, I am stepping away from my position as food writer for the Post-Dispatch. Let the wailing and the wailing begin. And then let them stop. I am going, … Read more

This shrimp and grits recipe is the best ever — really | food and cooking

This shrimp and grits recipe is the best ever — really |  food and cooking

Excuse me for a minute while I suck up to my boss. Not long ago, my editor mentioned in passing that her favorite thing to eat is shrimp and grits. Suddenly, and for reasons as mysterious as they are inexplicable, I was struck by a consuming desire to write about shrimp and grits. Fortunately, as … Read more

Soup in the summer? Why not! Here are 4 recipes that make the most of fresh veggies | food and cooking

Soup in the summer?  Why not!  Here are 4 recipes that make the most of fresh veggies |  food and cooking

When the produce at your local store, farmers market or your own garden is at its peak, it’s time to make fresh vegetables the star of your meal. It’s time to make summertime soups. In the summer, you want to make the most out of your produce by bringing out its flavor in the most … Read more

Look Who’s Eating: Five Questions with Ashak Chipalu of Bridges Nepali Cuisine | Food & Drink Features | Cincinnati

Look Who's Eating: Five Questions with Ashak Chipalu of Bridges Nepali Cuisine |  Food & Drink Features |  Cincinnati

click to enlarge Photo: Ashak Chipalu Ashak (left) and Rose Chipalu CityBeat is resurrecting our popular “Look Who’s Eating” column, where we ask local chefs and food industry insiders five questions, from where they’ve been dining to whether they prefer chili or goetta. Ashak Chipalu runs Bridges Nepali Cuisine with his parents, Rose and Manoj. … Read more

Nolia Brings Elevated Southern Cuisine to Over-the-Rhine | Food & Drink Features | Cincinnati

Nolia Brings Elevated Southern Cuisine to Over-the-Rhine |  Food & Drink Features |  Cincinnati

click to enlarge Photo: Hailey Bollinger Chef Jeffery Harris based Nolia on his New Orleans upbringing as well as his travels and other inspirations. New restaurant Nolia adds some Southern flair to Cincinnati’s foodie landscape. But while the restaurant serves unique dishes inspired by Chef Jeffery Harris’ upbringing in New Orleans, the fare stays authentic … Read more

How to Make Shrimp Decidedly More Delicious

How to Make Shrimp Decidedly More Delicious

FULL PLATE Add toasted bread, a green salad or both to make this delicious shrimp a satisfying meal. Photo: JENNY HUANG FOR THE WALL STREET JOURNAL, FOOD STYLING BY SEAN DOOLEY, PROP STYLING BY CATHERINE PEARSON THE CHEF: MELISSA RODRIGUEZ Drawing: Michael Hoeweller Her Restaurants: Mel’s, in New York City; Al Coro and Discolo, both … Read more

Neman: Easy culinary investments pay huge dividends of flavor | food and cooking

Neman: Easy culinary investments pay huge dividends of flavor |  food and cooking

For dinner last night, I whipped up a simple little shrimp dish. And then I made it a simple little exceptional shrimp dish. The basics were shrimp, white wine, onion, garlic, mushrooms and lemon juice, all cooked in a mixture of olive oil and butter. The exception was preserved lemon. Suddenly, an ordinary weeknight meal … Read more

Review: Saucy Porka fuses Latin American and Asian cuisines into a singular experience | Restaurant reviews

Review: Saucy Porka fuses Latin American and Asian cuisines into a singular experience |  Restaurant reviews

If you have yet to eat the Mexi-Pho at Saucy Porka, you can probably imagine something like it, meat and noodles in a broth a dusky red like pozole rojo. The garnishes scan as pho — basil, cilantro, jalapeño, bean sprouts — but the broth is made from pork bones, not beef, and in place … Read more

This Grilled Mushroom Recipe Uses a Tiny Bit of Meat and Makes It Count

This Grilled Mushroom Recipe Uses a Tiny Bit of Meat and Makes It Count

MEAT CUTE This recipe for grilled maitake mushrooms includes a delicious vinaigrette made with bits of smoky, spicy soppressata. Photo: JENNY HUANG FOR THE WALL STREET JOURNAL, FOOD STYLING BY SEAN DOOLEY, PROP STYLING BY CATHERINE PEARSON THE CHEF: MELISSA RODRIGUEZ Drawing: Michael Hoeweller Her Restaurants: Mel’s, in New York City; Al Coro and Discolo, … Read more