In this issue
Issue #108
"Even though wontons in broth have been established here as a traditional soup [course]," says Irene Kuo in her book The Key to Chinese Cooking (Knopf, 1977), "in China the dish is considered a snack." Continue...
This is the hero to beat all heroes. Invented by Salvatore Lupo, a Sicilian immigrant, in the 1930s at the Central Grocery in New Orleans, the muffuletta once served—and still does—as a hearty lunch for local workers. Continue...
Redolent of warm spices, deeply flavored Cincinnati-style chili is an enduring American classic. Continue...
These Croatian sausages are skinless and spicy.
We love modern renditions of old favorites, and Tom Colicchio's New York–based sandwich emporium has done just that with this recipe.
This classic is the epitome of a New York Jewish-American delicatessen sandwich.
Little known outside of Massachusetts, this dish is a by-product of that state's long tradition of Saturday night baked bean suppers.
This recipe is based on a dish served by Satya, the head cook at Radha Govinda Mandir, an International Society for Krishna Consciousness temple in Brooklyn, New York.
This rustic classic is revisited in The Country Cooking of France by Anne Willan.
This Italian classic is a warm, garlicky counterpoint to raw vegetables.
