Category Archives: Crave

Traditional Welsh cuisine is experiencing a quiet but meaningful revival in both home kitchens and restaurants. Rooted in practical farmhouse cooking, these dishes were shaped by locally available ingredients such as lamb, dairy, oats, leeks, and coastal produce, much like coastal food traditions found in places like whangamata. Today, they are being rediscovered and adapted to suit modern preferences, including lighter cooking methods, vegetarian diets, and sustainability concerns.

Five years ago, Wagyu in Dallas meant a $42 burger at one steakhouse and a footnote on a tasting menu somewhere in the Design District. Today it is on the menu at a Korean omakase room that flies A5 in from Japan six days a week, on a chicken-fried steak in East Dallas, on a wood-fired tasting counter in a ten-seat dining room, and on a double-patty smashburger across the street from a skate shop. The word has gone from a flag of expense to a working ingredient that Dallas chefs use for actual reasons. That is a real shift, and it is worth paying attention to as a home cook, because it changes what a good steak night at home should look like.