"These dishes linger in our brains all the way home, inspiring obsessions over what exactly was going on in the kitchen to make those ingredients taste so good."
"The task of eating out for The New York Times fell to three of us: Pete Wells, who left the table in August... and me and Melissa Clark, who have been serving as interim critics."
"It doesn't look all that promising, this thick stew darkly bubbling in a black stone pot. But once you fold a scalding wad of beef into flatbread, all the spices of Yemen open before you."
"This pancake is a dense specimen, redolent of sweet-scented masa, topped with honey butter and a thick blueberry compote—like an arepa marrying a sticky toffee pudding."
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