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Issue 66

Bacon, Egg, and Cheese Okonomiyaki Recipe

Bacon, Egg, and Cheese Okonomiyaki

When War Broke Out in Ukraine, This Russian Restaurant Did Something No One Expected

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 66

How to Cook Asparagus on the Stove

How to Make Creamy Grits

Morels and Broad Beans

Fried Pimientos de Padron

Stewed Rhubarb

New Life, Old Market

Roast Shoulder of Lamb

Fingerling Potatoes with Bacon

Black Beans with Mixed Meats and Accompaniments (Feijoada Completa)

Sautéed Collard Greens

Sauteed Rice (Arroz Brasileiro)

Toasted Manioc Flour

Caipirinha

Beans and Meat

The Personal Touch

Stuffed Potatoes

Hot Crusty Buttermilk Biscuits

Homemade Baking Powder

Sweet Rice, Rituals, & Water Guns

Fried Calabash Fingers with Tamarind Dipping Sauce

Ginger Salad

Dried Shrimp and Dried Shrimp Paste Relish

Burmese Steamed Rice

Stir-Fried Water Spinach with Straw Mushrooms

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