In this issue
Issue #45
Stuffed vegetables appear on every antipasto table in Rome—including the spectacular one at Casale on the via Flaminia, where this recipe comes from.
No festive Korean meal would be complete without this noodle dish.
This French-inspired technique of cooking vegetables in an emulsion of butter and water to gives this dish a wonderful richness.
If you don't want to serve all the different cuts of meat in the recipe, simply buy three pounds of one type.
