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Issue 29

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 29

Scalloped Tomatoes

Spicy Fried Peanuts

Country Ham

Grilled Bluefish

East End Clam Pie

Lobster Bake

Lisa’s Blackberry Cobbler

Baked Bluefish

The Other East Hampton

Fishing the Pound Trap

Bonacker-Style Clam Fritters

East Hampton Corn Pudding

Bonac Clam Chowder

Fried Country Ham with Redeye Gravy

Tomatoes and Onions

Yellow Squash

Marinated Eggplant

Warm Salmon Filets with Fennel Emulsion and Provençal Olive Oil

Porcini Caps Stuffed with Cheese and Ham

Burnt-Milk Fudge

Haricots Verts and Snow Peas Sautéed in Butter

Before You Begin…

Russian-Style Preserved Apples

An Incredible Elixir

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