Served with a truffled celery root purée and citrus kale, this beef dish is truly a next-level dinner option. Make it and the compliments will roll in.
It is located just a few steps away from Guillermo Del Toro’s personal replica of that creature from Pan’s Labyrinth with its eyes in its hands, and a room where it’s always raining.
In the wake of a string of terrorist attacks, the “Concept for Civil Defense” report outlines a plan that will require Germans to stockpile ten days’ food supply and five days worth of drinking water.
While conducting interviews with inmates at an unnamed state prison, University of Arizona sociologist Michael Gibson-Light found that instant noodles had actually surpassed tobacco as the “most prized currency” at the prison.
It’s hard to keep up with Tory Miller—the chef behind Madison’s Sujeo, Graze, L’Etoile, and Estrellon—when I join him at the farmers market, where he scoops up hundreds of pounds of produce to preserve at his restaurants.
It’s unclear how the Italians just now came across the Times recipe, which was first published in 2002 and which many readers seem to like—nearly 600 people have voted it to be a five-star recipe.