What’s the key to a good pasta noodle? What makes phở so wonderful, and where should you go to eat some today? Where does homemade spaghetti yakisoba fall on the fragile, ever-contested continuum of authenticity? How spicy is spicy enough? These are a few of the questions rolled into issue four: Noodles.
Candolin Cook talks noodles over noodles with Chef Michelle Michelotti-Martinez.
An exploration of tea.
Ungelbah Dávila-Shivers breaks down the “phở feels,” bowl by heavenly bowl.
A whirlwind tour of the Asian noodle aisle (plus a recipe!) by Andrea Walker.
Jason Conde confronts the great dan dan noodles debate.
Mariko O. Thomas reflects on a comforting meal from Magokoro.