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Issue 19

Blood Orange-Pomegranate Sour

Nostalgia (with a Twist) Is the Main Ingredient on This Holiday Menu

Alice Waters on Feeding People an Idea and Reviving Victory Gardens in Berkeley, California

No, You’re Definitely Not Too Old for Pizza Bagels

How to Throw an Over-the-Top ‘90s Salad Bar Party

The ‘90s Are Back, Baby!

Making Ponza’s Famous Mussel Pasta Is Easier Than You Think

The Mussel Pasta Italians Brave the High Seas to Taste

Why ‘Got Milk?’ Is One of the Greatest Ad Campaigns of All Time

14 Dishes that Defined the ‘90s—And How to Make Them Yourself

Stop Hating on the Appletini

The ‘90s Latin American Food Trend Nobody Wants to Talk About

The Decade of the Chile Pepper

Sara Moulton’s Long-Overdue Autopsy of 1990s Food Culture

Nothing Says ‘Asian American ‘90s Kid’ Like a Bottle of Yakult

My Secret Love Affair with the 1990s’ Most Scandalous Snack Food

I Blame ‘90s Diet Culture for My Adult Body Image Issues

Issue 19

Five-Spice Roast Duck

Last Dinners in the Old Hong Kong

To Filet a Trout

Tartar Sauce

Finding Morels

Trout with Morels and Wild Asparagus

Morel Omelette

Morels in Cream Sauce

About Dried Morels

Iowa Fried Morels

Chanterelle Salad

Grilled Softshell Crabs with Jicama Salad and Tomato–Avocado Salsa

Leave It to Cleaver

Blue Danube Whites

Duck with Apple and Cherry Sauce

Roman À Chef

Roasted Stuffed Guinea Hens

Cheesecake with Prunes

Taster’s Choice

A Month in the Dordogne

Iced Sorrel Soup

Softshell Crab Sandwiches

Périgord-Style Stuffed Eggs

Potato Pancakes

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