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Issue 24

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 24

Swiss Hash Browns (Rösti)

Caviar with Blinis

Spring Rolls

Asian Dipping Sauce

The Cassole

Cassoulet

Balkan Dinners

Making Duck Confit

Phyllo Facts

Preparing Dried Beans

Serving Caviar

The Meat District

A Rugged Blackstrap Masterpiece

Tet Is Everybody’s Birthday

Roast Prime Rib

Grilled Jumbo Shrimp

Roasted Bacon Chop with St. John’s Chutney

Meat Pie

Zucchini Pie

Vietnamese Shredded Chicken Salad

Phyllo Dough

Rendered Duck Fat and Fritons

Baklava

Panna Cotta

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