The rich, creamy broth in this tantanmen tastes like it’s been cooked much longer.
The roasted cold noodles at Followsoshi in Flushing aren’t cold and don’t look much like other noodles.
Yerushalmi kugel, a specialty of Jerusalem, is bound with caramel, seasoned with black pepper and filled with springy egg noodles.
A bar in Elmhurst that sold sought-after bowls of Thai noodles for a few hours each weekend now relies on them full time to ride out the pandemic.
Working out of her California kitchen, Sonoko Sakai pays homage to Japanese culinary traditions through recipes, food activism and intimate classes.