sea-urchin

It's Taco Tuesday again, which means that it's time to refresh the repertoire with some awesome new taco recipes. Here's a bunch, from al pastor to veggie.

Cook up this spaghetti with sea urchin recipe at home, channeling LA hot spot Bestia, where the dish has been a mainstay.

discover the chefs, restaurants and recipes popping up on everyone's Instagram. This wagyu beef-wrapped sea-urchin is luxury swathed in luxury.

With all that in mind, here are ten buzzy words (along with definitions) you might encounter in the world of Japanese dining.

If you’ve had the good fortune of eating sea urchin (uni), you know that there’s nothing that tastes quite like it. It’s buttery and eggy, and some claim to pick up hints of the ocean between bites. With all that being said, there really isn’t one single item that can be accurately compared to the…

It'll take dedication, but you can pull off Michelin star–quality meals at home with the help of (and, again, solid commitment to) award-winning chef Daniel Humm and restaurateur Will Guidera's third cookbook. The culinary and creative minds behind Eleven Madison Park (plus legendary mixologist Leo Robitschek) come together once more for The NoMad Cookbook, a…

City Harvest is an organization dedicated to rescuing and “re-homing” food around New York City where it’s needed most. Longtime New York Times food writer and cookbook author Florence Fabricant compiled 100 recipes from some of the city’s most beloved chefs and added their (and her) tips for eliminating food waste at home. A portion of…

Taco benders will never be the same, thanks to Alex Stupak’s seductive guide to Empellón-grade fare at home. The pollo and carnitas are as solid as ever, but look beyond the expected and you'll be well rewarded with fresh, inventive spins wrapped in homemade tortillas. Your neighborhood taqueria workers will miss you, but if they saw this…

On my days off , I eat sushi and sashimi more than anything else. I love Japanese food, and this is my favorite way of treating sea urchin. The crunch of the toast, the briny sweetness of the sea urchin, and the heat of the mustard and wasabi are a great combination — it’s so…

Welcome to Italian-American Week, where we're taking a bit of a break from our usual stories to focus in on the important stuff: Red sauce, stuffed pasta, porchetta and the chefs and home cooks making it all happen.What makes the squid ink pasta at Trattoria Bianca in New York City so addictive is the perfect combination…

Uni is one of the most polarizing foods out there. Some just cannot get enough of its delightfully slimy texture and creamy, buttery flavor, while others shiver at the mere thought of slurping up a sea urchin’s reproductive organs. If you happen to fall into the former group — as we do here at Food…

[caption id="attachment_75467" align="alignnone" width="700" ] Behold: Creamy Japanese uni in pie form, courtesy of Noma's René Redzepi and his Tokyo pop-up.[/caption] When Copenhagen’s Noma was awarded the heady title of world’s best restaurant during a ceremony last April — the fourth time it earned the honor in five years — it once again anointed chef-owner…

I saw my chance. Some mother had made the mistake of leaving her California roll unattended at the table as she went to tend to her troublemaking son in the sandbox. You see, this was in the midst of my second grade year and I found myself at a classmate’s birthday party in a New…

You're the type of food lover who can't go a week without indulging your chronic sushi craving, so you pour your dining companion's sake and ask the server or chef if the uni is fresh. Well done, food enthusiast, we commend you. Here are 9 sea urchin stories, recipes, interviews and even one of our…

New York City chef Camille Becerra ran the beloved restaurant Paloma in Greenpoint before a devastating fire closed it in 2008. After taking some time off, working as a writer and recipe developer, she returns as chef at Navy, a cozy, seafood-focused maritime canteen in Soho. While early dishes like crispy gnocci and a pork…

Last week we introduced you to the eight sushi masters of Los Angeles, the high-to-stratospheric end sushi counters the city has become famous for over the past decade. And while a reservation at any of those spots is well worth a month’s rent, I found myself at one of Little Tokyo’s stellar second-tier options. Visiting…

Uni remains one of the most treasured delicacies in the Japanese cuisine. In the video below, Zagat presents a hands-on demonstration on how to open and eat the live - yes, the chef is correct in stating that live is the only way to go - spiny critters. As you can see, a lot of…

Happy Lobster Roll Week! To celebrate this sweet, briny jewel of the summer sandwich menu, we're running five straight days of recipes, interviews, chefs' expert tips and pairings. If you thought you were craving a buttery bun stuffed with fresh lobster meat before this official celebration, it's about to get critical. Pick up a lobster or four and…

There were plenty of reasons to call me a strange child, but close to the top was my early gastronomic propensity towards "sea oddities." You know, lobster heads, the guts of fried soft-shell crabs and orange-hued sea urchin — grossest-looking of them all. While everyone was drawn to Happy Meals, I was obsessing over the…

[caption id="attachment_63351" align="alignnone" width="700" ] Clockwise: Michael Chiarello, Ed Lee with fans, sea-urchin fennel toast and dungeness crab salad from ink, Guy being a good Guy, the red carpet on the plaza of LA Live. [/caption] This weekend we decamped to Los Angeles for the 2nd Annual Los Angeles Food & Wine Festival, an upstart…

We have foraged for urchin before. In the warm waters of the Caribbean we did not meet with much success. The search was not methodical, we did not consider the season — it was more a half-assed curiosity in between cocktails. Over a decade ago, in the slightly cooler waters of the Mediterranean, off the…

Everyone has an equally gross opinion on what sea urchin looks like. A slimy orange tongue, baby droppings, rotting banana…we could go on. What on Earth is it? Sea urchin, or uni as it’s known in Japanese restaurants where you’re most likely to encounter it, is the sex organ harvested from the frequently poisonous spiky…