Issue 186

Is This America’s Tastiest Pig?

Is This America’s Tastiest Pig?

By ALEX TESTERE
zuppa alla frantoiana

Make the Traditional Soup of Italy’s Olive Oil Producers

By MICAH FREDMAN
jeyuk bokkeum stir fried pork

Korean Spicy Stir-Fried Pork Belly (Jeyuk Bokkeum)

By HOONI KIM
ssamjang korean barbecue paste

Ssamjang (Korean Barbecue Paste)

By HOONI KIM
Salvador Dalí’s Surrealist Cookbook is Here for Your Acid-Fueled Dinner Parties

Salvador Dalí’s Surrealist Cookbook is Here for Your Acid-Fueled Dinner Parties

By STEPHEN HEYMAN
How a Beloved Cincinnati Landmark Restaurant is Rising From the Ashes

How a Beloved Cincinnati Landmark Restaurant is Rising From the Ashes

By KEITH PANDOLFI
hot dog illo

The Sordid Family Feud Behind the Great Easton Hot Dog War

By HAWK KRALL
roasted onions wild rice

Wild Rice With Roasted Buttered Onions

By AMY THIELEN
Paprika kraut

Braised Sauerkraut with Paprika

By AMY THIELEN
minnesota cabin

A Midwestern Hunter’s Thanksgiving

By AMY THIELEN
syrup wine roast duck

Birch Syrup and Soy Sauce-Glazed Roast Duck

By AMY THIELEN
red wine venison loin

Spice-Rubbed Venison Loin with Red Wine Sauce

By AMY THIELEN
black coffee spike

Black Coffee Spike

By AMY THIELEN
beet gimlet

Beet Kvass Gimlet

By AMY THIELEN
cinnamon caramel roasted apples

Wood-Roasted Apples With Burnt Cinnamon Caramel

By AMY THIELEN

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