This heady Northern Vietnamese-style beef and rice-noodle version of pho derives much of its richness from beef bones; author Andrea Nguyen prefers the flavorful leg bones from grass-fed cattle. This recipe is based on Nguyen's.
These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
The recipe for this classic dish flavored with saffron and sardines is based on one in The Heart of Sicily by Anna Tasca Lanza (Clarkson Potter, 1993).
Visiting Cairo, chef Anita Lo is captivated by koshary, a vegetarian mixture of toasted pasta, rice, lentils, chickpeas, and fried onions doused in flavorful sauces.
From SAVEUR Issue #135by Michael Anthony My love of simple, seasonal, regional Japanese food goes back to my early career cooking at Bistro Shima in Tokyo. On a return visit to Japan a few years ago, I fell hard for kombu, a glutamate-rich kelp that typifies the savory flavor known as umami. I add kombu to a rich onion consommé and serve it at Gramercy Tavern over locally grown and milled spelt pasta that's similar to soba noodles.Keep reading »
Chef Michael Anthony fortifies the deeply flavored broth for this dish with caramelized onions and kombu, an edible dried kelp commonly used in Japanese cooking.
Chef Sara Jenkins of New York City's Porchetta gave us the recipe for this spicy, comforting pasta dish, inspired by one made by Italian chef Salvatore Denaro.
The ultimate Egyptian street food, this rib-sticking dish consists of two pastas, two pulses, fried onions for a crunchy contrast, and a spiced tomato sauce that ties it all together.
This recipe for grilled or broiled oysters in a briny bath of butter, garlic, herbs, and Parmesan hails from Mobile, Alabama.
Home for the Holidays Roberta Corradin
by Roberta Corradin I'm a good Italian girl: no matter where I am when I wake up on December 22—and, since I work as a food and travel writer, I might be very far away—I catch a flight back to my mother's house to help her prepare Christmas lunch. Mom still lives in the town where I was born, in the Alpine village of Oulx, nearly 50 miles west of Turin. Oulx is technically in Italy (specifically, in the region of Piedmont), but it's only eight miles from the French border, and until the late 19th century the area belonged to France. As a result, the local culture is a mix of Gallic and Italian influences. When it comes to food, you're as likely to find fantastic crepes as you are lovely handmade pastas. Keep reading »
Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.
We based this recipe on one in Izakaya (Kodansha, 2008) by Mark Robinson.
Chicken noodle soup recipe with photo from Babushka's Kitchen in northeast Ohio.
Chef Gabrielle Hamilton of New York City's Prune restaurant gave us her recipe for this delicious pasta, which is tossed in brown butter and pine nuts, then topped with sunny-side-up eggs.
Modern Classic: Pastitsio Aglaia Kremezi
Pastitsio is the Greek comfort food par excellence: a layered casserole of macaroni and ground beef, veal, or lamb with cinnamon-scented tomato sauce, topped with a creamy béchamel enriched with cheese.
In this dish from Epirus, pork sausage, blue cheese, and fresh oregano are a gorgeous counterpoint to pasta.
The secret to this ultracreamy macaroni and cheese? A little Velveeta mixed in with the other cheeses.