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Issue 188
Tortellini Soup (Tortellini in Brodo)
By
TRATTORIA SOSTANZA
Drunken Spaghetti (Spaghetti All’Ubriaco)
By
OSTERIA DE' BENCI
Italian Pecorino, Parsley, and Anchovy Sandwiches
By
CASA DEL VINO
In Mongolia, Dinner Begins With a Whole Lamb and a Bottle of Vodka
By
DYLAN + JENI
In Tokyo’s Best New Wine Bars, Drink Standing Up
By
ALEX HALBERSTADT
Is the World’s Best Butter Worth 50 Dollars a Pound?
By
ALEX HALBERSTADT
Crab and Irish Whiskey Bisque
By
MARTIN BEALIN
Seaweed-Crusted Rack of Lamb with Red Wine Sauce
By
MARK MURPHY
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Irish Brown Bread Ice Cream with Butterscotch Sauce
By
KIERAN AND SEÁN MURPHY
Ireland’s Dingle Peninsula Knows How to Eat
By
MICHAEL RUHLMAN
Mussels with Coconut Sweet Chili Broth
By
SINÉAD ROCHE AND THOMAS ASHE
Broiled Oysters with Spinach and Brown Butter Hollandaise
By
MARTIN BEALIN
Seared Bay Scallops with Pea Purée and Radishes
By
MARTIN BEALIN AND NUALA CASSIDY
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