Chef Stefano Secchi of Rezdôra in NYC raids his home refrigerator to make passatelli in brodo, an Italian rustic pasta dish served in a rich, flavorful broth. Stefano’s brodo comes together with kitchen leftovers like rotisserie chicken, celery, green onions, carrots, and the rinds of parmesan cheese. The passatelli is made using a potato ricer and consists of bread crumbs, egg, a little flour, and lots of parmesan cheese. The result is a simple and flavor-packed dish that even a toddler can love. Check out the recipe here: https://www.vice.com/en/article/v7emp9/passatelli-en-brodo-recipe... Read More إقرأ المزيد | Share it now!

We all know that grandmothers put a little extra love into their cooking, along with some secret ingredients that somehow perform a magic trick. While these recipes seem too tasty to be old-timey, grandma knows best when it comes to the classics, and these recipes need zero renovation.... Read More إقرأ المزيد | Share it now!

Tucked away in Flushing’s Landmark Quest Mall is Yukun Shaobing, a 100 square-foot stall serving shaobing, Northern Chinese stuffed flatbreads. Ruokun Yu runs the shop, along with her business partner and roommate, Chunmei Tong. Across the street from Queens’ New World Mall, Yukun Shaobing offers 17 different types of shaobing including black pepper beef, cumin lamb, New Orleans chicken and many more.... Read More إقرأ المزيد | Share it now!