lsanderson | Apr. 8th, 2009

Apr. 8th, 2009

This Week's Recipes
Daikon and Carrot Pickle
Ale-Steamed Mussels With Garlic and Mustard
Cock-a-Leekie
Honey Wheat Cake
Lamb Stew
Peas With Poached Eggs
Flan With Tea
Zucchini Pancakes
Maya Citrus Salsa (Xec) With Red Snapper

By JULIA MOSKIN
Published: April 7, 2009
FRED HUA’S banh mi pho doesBuilding on Layers of Tradition not look like a cultural revolution. But in its juicy, messy way, it is. Served at Nha Toi in Brooklyn, where he is the chef and owner, banh mi pho is stuffed with the ingredients for pho, the sacred soup of Vietnam: beef scented with star anise and cinnamon, fresh basil and crunchy bean sprouts. More

Banh Mi, Unstacked

Sampling Banh Mi

The hoisin veal meatballs made by Ratha Chau at Num Pang.

Related Recipe: Daikon and Carrot Pickle (April 8, 2009)

TO BITE OR BE BITTEN From left: Richard Knight, Meagan Silk and James Silk at Feast, in Houston.
By FRANK BRUNI
Published: April 8, 2009
HOUSTON

AS if a menu with lamb’s tongue, calf’s heart, rabbit’s kidney and pig’s foot left any doubt about their whole-hog approach to food, the three proprietors of the restaurant Feast recently went out and branded themselves, more or less. More