#regional-cuisine

#regional-cuisine

Layered over this are a network of megacities whose populations outstrip those of many European nations, with the country's 1.5 billion population forming a patchwork of 56 recognized ethnic groups, dozens of languages and dialects, and food traditions so varied that the catch-all "Chinese cuisine" barely grazes the surface. Visiting can be a thrilling and bewildering experience. The scale is overwhelming (one time zone spans five natural ones),

This season sees the release of big party-focused cookbooks, like Dan Pelosi's straight-to-the-point Let's Party and Brie Larson and Courtney McBroom's Party People, full of ambitious, themed spreads and tips for setting the mood through tablescapes. We also see books about how to throw less-formal gatherings, such as Hetty Lui McKinnon's Linger, Chelsea Fagan's Having People Over, and Samin Nosrat's Good Things.

We'd be lying if we said that part of the fun of attending an NFL football game was eating. From classic game-day items like hot dogs and nachos to more innovative specialties like hand-crafted sandwiches and decadent desserts, it's enough to burst your budget (and leave you reaching for your stretchy pants) if you go all-in without a plan. And when you take into consideration the fact that a stadium can change up its exact offerings each season,

Frank Pepe's white clam pizza isn't a saucy, cheesy pizza with clams tossed on top willy-nilly. It has a sauceless base, which is called "white pizza"...

"The fresh made whole wheat rigatoni with meat sauce is my favorite. I am convinced that no one and no place on earth can make a better antipasto salad with the house vinaigrette. It’s addicting and they’ve ruined me, I can’t order antipasto salad anyplace else, because they’re always lousy by comparison."

Asking whether New York-style or Chicago-style pizza is 'better' isn't an easy summit to climb; fans are quick to defend their home-team player.

Kevin's leadership, creativity, and unwavering dedication to his craft make him the perfect person to carry forward our culinary vision. His ability to blend tradition with innovation ensures that every dish tells a story.