Johnny’s Bolognese

BOLOGNESE with JOHNNY DEARTH from The Wassaic Lantern  INGREDIENTS 1 lb ground beef 1 medium onion (small dice) 2 small carrot (chopped) 2 celery stalk (chopped) 3 garlic clove (chopped) 1½ cup red wine 1/3 cup tomato paste 16 oz canned tomato (pureed) 2 cup chicken...

Minh’s Thit Heo Kho Trung

thịt heo kho trứng with MINH LE from The Wassaic Lantern  INGREDIENTS ¼ cup granulated sugar, plus more as needed dash of unseasoned rice vinegar or distilled white vinegar 1½ pounds boneless pork shoulder, belly or leg 2 tablespoons canola or other neutral oil 2½...

Randall’s Chimichurri

CHIMICHURRI with ASHLEY RANDALL from Gjelina  INGREDIENTS – bunch of Italian parsley chopped – bunch of fresh cilantro chopped – half a shallot minced – 1-2 bulbs of garlic minced – 8 shakes of red pepper flakes – 10 shakes of...

Marisa’s Pickles

GRANDPA’s PICKLES with Marisa Milzer from Gjusta  INGREDIENTS – Persian cucumbers – fresh dill – garlic – chili flakes – yellow mustard seed – coriander – black peppercorn – dill seeds     1. Slice tails...

Cafe Zack’s

ALL IN THE FAMILY    HECTOR GOMEZ from Cafe Zack interview by: HEATHER ALAMILLA    BEFORE the pandemic Heather was a started-from-the-ground-up administrative working at the much lauded Nashville fried chicken joint in Chinatown, Howlin’ Rays. But in these...