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Issue 9

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 9

Baked Macaroni in Pastry (Timpana)

Pumpkin Chiffon Pie

Preparing a Foie Gras Terrine

The Last Madeira Tasting

Rabbit in Red Wine

Cannelloni, Barcelona-Style

Seven Things to Do with Nutmeg

Maltese Fish Soup

Mushroom Omelette

Sweet Celebration

Picking a Pomegranate

Pomegranate Sorbet

Treacle Ring

The Grading of French Foie Gras

Foie Gras with Green Grapes

Mama Lou’s Thanksgiving

Making a Treacle Ring

Garam Masala

Juicing a Pomegranate

Paul Cooks (or Not)

Savoring Malta

Hudson Valley Foie Gras and Roasted Corn Soup

Beef Olives

Terrine de Foie Gras

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