Lobster Shack serves up traditional, original versions of popular New England dish

I find it nearly impossible to escape from food. The subject pops up everywhere ― in advertisements, in unexpected places and in conversations. Forever tempted, always hungry, New Year’s resolutions supremely challenged.Recently, even a predawn airport trip left me eager to cook (and eat): The taxicab driver spoke passionately of the food his Syrian family relishes daily. Dark and bitterly cold outside, the driver had me at “grilled breakfast sandwich.” My mouth watered and my brain raced to abs

Wine-pairing meal at Park Hyatt Seoul Park Hyatt Seoul will present a six-course Italian meal paired with Napa Valley Duckhorn wine on Jan. 24. The dinner will be prepared by three Italian chefs from Park Hyatt Seoul and other Hyatt-brand hotels. The set menu will start with Tongyang oyster seasoned with basil oil and Decoy Sonoma County Chardonnay (2012), and will continue with panzanella (a Tuscan salad of bread and tomatoes with olive oil) with big-eyed tuna carpaccio that will be served with

Chef Yim Jung-sik whips up modern Korean fine dining in Seoul, New York

Strawberry buffet at Renaissance Seoul Hotel Renaissance Seoul Hotel’s Cafe Trevi Lounge is presenting the “Shall We Strawberry” dessert buffet in celebration of the strawberry season. An array of over 15 desserts ranging from strawberry cakes to doughnuts, cookies, pies and juice is provided along with fresh ripe strawberries. The buffet is available every day until March 31 from 2:30 p.m. to 5 p.m. during afternoon tea time. The price per person is 19,500 won (coffee or tea included). Freshly

Yukgaejang (spicy beef soup with vegetables) (Korean Bapsang)Yukgaejang is a hearty, spicy beef soup that’s highly popular in Korea. Made with shredded beef, lots of scallions and other vegetables such as gosari (fernbrake or fiddleheads), bean sprouts and mushrooms, it is a substantial soup that has great depth of flavor. You won’t need anything other than a bowl of rice for a completely satisfying meal on a cold winter day. Beef brisket is the best cut for this soup. It’s a flavorful, tough cu

Standing in front of his enormous, custom-made meat smoker, Jack Timmons is a happy man. He’s a lanky guy who speaks with a gentle Dallas drawl; his family back in Texas, he says, is the kind that always offers a person a drink or a sandwich when they walk in. He loves parties, and he’s throwing one five days a week at his roadhouse on Airport Way. It’s called Jack’s BBQ.Timmons worked at Microsoft for 12 1/2 years ― in IT, in operations, in marketing and in business development. After leaving i

Stay for half price at Conrad SeoulConrad Seoul is offering an accommodation and breakfast package for the New Year that enables guests to stay at a Grand King Corner Suite and receive a 50 percent discount on breakfast if they book for more than two nights in January. The Grand King Corner Suite, which measures 96 square meters, is the hotel’s largest room. Situated on the highest floor of the hotel, it offers a breathtaking panoramic view of the capital city and Hangang River. It features a li

Chris Dorff, president of the 105-year-old Olsen Fish Co. in Minneapolis, thinks the way to save lutefisk is to innovate. The dried-rehydrated fish dish that’s been declining in popularity in recent years is typically served plain, with just salt and pepper, melted butter and a white cream sauce. But Dorff thinks younger people would take to lutefisk if only it were bacon-wrapped, or stuffed into tacos.I ate my first lutefisk a couple of weeks ago at an Elks Lodge dinner. While the texture left

I’m not sure the cheese ball ever fell out of favor, but it’s certainly back at the center of the table this holiday season.There was Kinston chef Vivian Howard on a recent episode of her PBS series, “A Chef’s Life,” making a spiced pecan cheese ball rolled in country ham chips. On the show, Howard said, “The cheese ball is so cliche at this point I think it almost stands a chance of being cool again.”A recent Huffington Post headline screamed: “Make These Cheese Balls If You Want to Throw a Kil

Rice-centric meals and wholesome sides at new restaurant

Doing a lot of cooking over the holidays? We’ve gathered some tricks and tips from our reporting to help you with the little things.Peeling squash: Attack it like chefs do when making supremes, those jewel-like, membrane-less sections of orange. This works best with smooth-sided squash, like butternut. Cut the vegetable in sections crosswise. Place a piece flat on the cutting board. Place the knife blade at the top, just inside the peel. Cut in a downward stroke to remove the peel, with the knif

Celebration of French cuisine at Grand Hyatt IncheonGrand Hyatt Incheon’s Restaurant 8 presents French course menus during the month of January as part of the restaurant’s promotion for each different global cuisine. The French Café offers a five-course lunch and dinner, featuring luxury ingredients such as caviar, truffles and foie gras, paired with fine French wines. The lunch is 66,000 won and the dinner is 88,000 won. In February, grill chefs will present traditional Korean Lunar New Year me

Where to go for special holiday dinners, drinks and treats

A dish that comes together quickly can not only look pretty, but wow in the flavor department as well. That is, if you don’t overcook the chicken.But here’s my tip for getting moist boneless, skinless chicken breasts: Sear first, then bake them. To do this, it’s a good idea to use a skillet that’s not nonstick but is ovenproof. You’ll get a better sear on the chicken if it’s not nonstick. First, sear the chicken in the ovenproof skillet and then transfer it to a preheated oven to finish the cook