For many decades, this great vegetable soup–a specialty of Liguria–has been the headliner soup in Italian-American restaurants, and has been simmering in the pot of many an Italian-American grandma. There are many, many forms of it–both there and here–but the American minestrone most typically includes…
As you know, the “cronut” took the country by storm this summer…a wacky combo of a donut and a croissant, forcing thousands onto long lines. To true believers, of course, the only “true” cronut is made by its inventor, Dominique Ansel. But Dominique ain’t done yet.
There is almost nothing authentic about chow mein; there is almost nothing even Chinese about it. But the dish that became emblematic of Chinese-American food in the 1950s–an almost stew-y mass of celery, onions and bean sprouts, with a very specific flavor–functions for me, and others, as powerful comfort food.
The principal reason I love Riesling as much as I do is obvious: it’s simply the joyful, nervy, exhilarating way it tastes…and how seamlessly that taste goes with food.
But…aha!…there are other reasons as well! No grape in the world (with the possible exception of Pinot Noir) leads as demonstrably to finished wine that is a document of its own geography.
DO NOT BE SHOCKED by the downscale nature of the ingredients called for here. “Dave,” I can hear you saying…”You’re asking me to sprinkle garlic powder and onion powder on a roast beef?” Yes I am. Yes I definitely am. This is the kind of thing that upscale home chefs usually avoid–therefore depriving themselves of a shot at something recognizably “street”!
About David Rosengarten
Journalist, television personality, and cookbook author, David Rosengarten has covered great food products, restaurants, wines, gastronomic travel destinations, and related subjects for over 25 years...
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