Originally published in 1950 as Il Cucchiaio d’Argento, The Silver Spoon (as it translates in English) consists of 170 homestyle Italian recipes, all cataloged alongside new photos. At 368 pages, with 142 illustrations, there’s bound to be a recipe that even the least self-assured cook can conquer. From fresh egg pasta to a roasted leg of lamb, each dish transcends time.
A family recipe, The Original Japanese Barbecue Sauce was developed by Justin Gill and his bachan (aka granny) Judy Yokoyama. This bbq sauce is unlike North American iterations: it’s less viscous, less sweet and has a bold flavor with just the right amount of umami. Additionally, it’s made with simple ingredients (including non-GMO soy sauce, cane sugar, organic garlic, ginger and green onion) rather than …
From sauces and caramels to wine and bitters, these products from LA-based makers conjure up distinct memories for those who live there; for others, it’s a virtual culinary trip to California‘s largest city. Treat yourself to the bar version of the gooey, filled bombolini at Jon & Vinny’s, or pick up the secret ingredient to mole enchiladas at Guelaguetza, grab a bottle of Angeleno Wine …