Bill Addison

It’s an hour after a big earthquake and you’re stuck without power, on the side of the road or somewhere far from home. Help won’t arrive for at least a couple of days, but you’ve got your earthquake kit. You’re set with water. You have enough...

Recently I was interviewed by Jay Rayner, the longtime restaurant critic at the Observer in London, about the differences between American and U.K. restaurant criticism. (In a nutshell: He thinks we American critics are an overly serious,...

Last month, I picked up breakfast from Today Starts Here in Chinatown and spread out the haul on a table at home. Where to start? Daikon cakes flecked with shiitakes and fried shallots, or oblong shao bing filled with scrambled eggs, or dan bing,...

If anyone can dislodge narrow notions about tea — that it’s nothing more than a palliative you drink for a cold, or a beverage steeped from a Lipton bag on a rainy afternoon, or an esoteric or boring subject in general — it’s Henrietta Lovell....

It was a belated celebration meal for one of those milestones with a zero at the end of it. Your birthday, so you choose the restaurant, I’d told my friend — as long as the place had outdoor seating. It was the first meal back in a restaurant...