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Issue 35

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 35

A Perfectly Roomy Kitchen

Beautiful Scallop Technique

Better Butter

Tea Tips from a Master

The Art of Brunoise

Preparing a Stuffed Veal Breast

Family Secrets

The Capital of Beef

How Great Paris Restaurants Do It

Italian Farmhouse Feasts

Pickled Herring

Friulian Fruitcake

Italian-Style Eggplant

Simmered Egg Yolk with Maple Syrup

Sausages with Vegetables

Friulian Polente

Rolled Stuffed Flank Steak

Gooseberry Tart

Sorrel Soup

Gooseberry Jam

Eggplant in Garlic Sauce

Green Grapes Sautéed in Honey and Rosemary with Almonds

Tom Roach’s Heavenly Angel Food Cake

Chimichurri

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