Campanelle pastaFlour Power·Dick WilsonChicagoCampanelle pasta with blue cheese, almonds, and green beans.|
₪18Carbonara silk handkerchiefs pasta with walnut butterBancone Kensington·jarvis williamsLondonSilk handkerchiefs pasta with walnut butter and confit egg yolk.|
Gazpacho of Cloud Cream TomatoGila and Nancy·Eyal ShaniTel Aviv-YafoLight, airy, and bursting with fresh flavor.|
PhoPho Binh HeightsHoustonHomemade pho offered in an informal Vietnamese eatery. Described as having a...|
Spicy RigatoniCarbone·Rich TorrisiManhattanA deeply orange, cream-based sauce with a heat that builds slowly and a...1 save|
Claudine ‘Bouillabaisse’Claudine·Julien RoyerSingaporeInteresting dish. The bread and saffron sauce enhance the dish, but are not...|
LasagnaDon Angie·Scott TacinelliManhattanA pinwheel lasagna with delicate and thin pasta sheets, simmered meat,...|
Spaghetti All’assassina with sea urchin and prawnsLielle·Marcus JernmarkSpaghetti All’assassina with sweet prawns and rich uni.|
RamenJō -Japanese cuisine- (New York, NY)·Shuichiro KoboriRamen with broth, possibly with chili oil.|
Tagliatelle al ragùTrattoria dal BiassanotBolognaA classic Bolognese pasta dish with a rich meat sauce.5 saves|
old hen consommeTROIS VISAGES·Ryohei KuninagaConsommé made from old hen, highlighting seasonal local produce and French...|
Girl LunchSeito Sushi·Chef HuyOrlandoTruffle fries with aioli, ginger salad, choice of makimono, and miso soup.|
The Crunchy Part of the LasagnaFrancescana at Maria Luigia (Modena, Italy)·massimo botturaModenaIconic and addictive|
Signature Pork BunsCheung Hing Kee·Yee LiBuns with crispy golden bottoms and soft, fluffy tops, filled with hot soup.|
Sweet potato gnocchiOwamni·Larry FeldmeierMinneapolisVery tasty, good flavor and textures. People with lower spice tolerance...|
Crab roe and meat pan-fried dumplingsCheung Hing Kee·Yee LiKowloonDumplings served hot with a crispy outer layer, juicy filling, and rich...|
Amuse Bouche (Veal & Olive Paste)Incipit·Giovanni SantoroPistoiaGround veal wrapped in olive paste and shaped into an olive.|
Seafood Fra DiabloStoney's Grill·Kevin BourdagesSchenectadySpicy, briny, addictive. Bold and beautiful. Has a kick that stays with you.|
