In this issue
Issue #153
Bordeaux's two most recent vintages—2009 and 2010—hit the weather jackpot: Sunny days, cool nights, and rain at just the right times helped ensure excellence—and lots of affordable wine.tk
Owners Noah Bernamoff and his wife, Rae, introduced New York to Montreal-style "smoked meat"—a cross between corned beef and pastrami that's arguably better than both.
Roasting beets tames their natural earthiness and brings out a mouthwatering sweetness.
Crispy outside, chewy inside, and stuffed with any number of fillings, the tacos from Amaya's Taco Village in Austin, Texas are simply amazing.
Long before the cocktail was invented, 17th-century English sailors were mixing strong drinks directly in the bowl.
Some say the Hangtown fry, comprised of what were considered edible luxuries in the 1890s mining town, was dreamed up by a panhandler after striking it rich; others say it was the final meal of a condemned man. Either way, it's one of the finest legacies of the Old West.
No South Asian kitchen is complete without a pressure cooker, the kind that comes with a bobbing weight on its lid and lets out five-second whistles as the food cooks.
With a population that's nearly one-third Chinese (hailing mostly from the dim sum mecca, Hong Kong) and a choice location on the seafood-rich Pacific Ocean, Vancouver is the North American capital of dim sum.
With the addition of black, aromatic Nigella sativa seeds, this peppery cheese is as good tucked into flatbread as it is used in a grilled cheese.
Picturesque curly parsley has been relegated to the role of mere garnish—but it's got so much more potential than that.
We never realized how perfectly a simple bag of potato chips could capture the distinct flavors of a cuisine—until we sampled these five from across the globe.
