Pizza is a fast food that leaves lot of room for your creativity! Topped with veggies and sauces, you can have it just the way you like it. However, there are times when you wish for a simple, cheesy pizza with minimal ingredients. The Pizza Margherita comes in handy at such times. A soft crust topped with a zesty pizza sauce and smothered with a generous layer of cheese, this basil flavoured pizza is sure to impress you with its simple elegance.
Korean food is built on bold flavors: spicy pickled vegetables, sweet, smoky meats and pungent, salty stews. That can be a little intimidating for some American diners. But the authors of a new book called Koreatown hope to change that.
Deuki Hong and Matt Rodbard spent two years eating in Koreatowns, from Los Angeles to Atlanta to New York. Restaurants like Cho Dang Gol, a little place in Manhattan that’s known for its stews and house-made tofu, where we met for lunch. Rodbard ordered a bowl of kalbijjim — a short-rib stew that’s savory and sweet with a fiery kick. Hong says it’s a perfect example of Koreans cooking for Koreans.
“When we build restaurants, it’s for us. Because we miss home flavors, we miss the motherland,” says Hong. “It’s not like, ‘Hey, let’s invite this critic in here, or this person.’ It’s not like we don’t care about you guys. It’s just not our focus. And, yeah, we don’t really care.”