The recipe is simple: whisk together a few eggs with some chopped scallions and a dash of salt, and cook in thin sheets on a hot pan.
Vincent “Vinny” Chirico is a second-generation butcher who no longer eats red meat.
On a cold rainy afternoon in Hell’s Kitchen’s Restaurant Row, the dining room at St. Luke’s soup kitchen is packed with hungry customers.
On a quiet block in Staten Island, two Fujianese chefs fill an unmet need for Japanese cuisine.