Hog Wild
Sweet, rich and gloriously sinful, Lai Wah Heen’s Wuxi spareribs make a perfect mid-winter meal. So we got chef Ken ...
It’s only been a year since this artisanal bakery opened its doors, and already it’s hard to imagine the city without it. Slow-rise sourdoughs (many of them organic) are chewy, some studded with green olives, others with pumpkin seeds. Pecan fruit bread is the Rolls-Royce of muesli, loaded with cherries, currants, cranberries, dried apples and pecans; spelt flour loaves are a boon for celiacs and company. Customers can linger over such seasonal offerings as hot cross buns, meat pies and preservative-free panettone so good even Tuscans swear by it.
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