In this issue
Issue #100
Real Roman spaghetti carbonara is pasta, whole eggs, pancetta or guanciale (cured pork jowl), and pecorino romano cheese—never cream. The sauce should gild, not asphyxiate, the noodles.
This recipe is based on one in Ma Thanegi's book An Introduction to Myanmar Cuisine.
Like veal parmesan, this dish—redolent of garlic and white wine—is a purely Italian-American creation.
This creamy, smooth chickpea purée takes on an intriguing spicy note when drizzled with chile oil.
With its intense flavor and the smooth, fatty texture of the meat, hong shao rou is a classic red-cooked dish.
Let this red-cooked chicken sit for 15 minutes before serving to allow the flavors to meld.
This dessert was named after a seventh-century bishop who became the patron saint of bakers.
The flowerlike swirl that crowns this tart is easy to create if you pipe the meringue through a saint-honoré pastry tip.
This classic eastern European dessert is the ultimate coffee-break indulgence.
This is one of the favorite main courses former New York City mayor Ed Koch cooks for himself.
A New Orleans classic, barbecued shrimp are bathed in a buttery sauce that’s enlivened with loads of hot sauce, worcestershire sauce, and garlic.
The key to creating an authentic and delicious shrimp boil is to concoct a spicy brew in which to cook the shrimp.
Yuca is as essential to the millions who live in the tropical lowlands of South America as corn is to the people of Central America and Mexico.
