In this issue
Issue #110
Bizunesh Sedore, an Ethiopian cook, makes the Ethiopian sourdough flatbread called injera according to the traditional manner.
Tagliatelle might be the classic accompaniment for ragů alla bolognese, but we found a number of other pastas that possess shapes and textures that make them excellent partners as well.
Ethiopia comprises scores of culturally and linguistically distinct peoples, each with its own foodways. Here, a brief overview of the country's six largest ethnic groups.
We tasted two dozen domestic and imported tomato pastes and particularly liked the following eight.
A recent crop of easygoing vegetarian cookbooks have made going meatless more appealing than ever.
A true ragů alla bolognese served over fresh, handmade egg pasta is the ultimate tribute to the farmers, millers, and artisans of Emilia-Romagna.
Twenty years on, a few new-world winemakers are still breaking the mold.
