Khanh Nguyen

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Whip Up A Perfect Bowl of Pasta

<i>Published in the March 2013 issue</i><p><b>How to Make Shane Solomon's Spaghetti with Butter and Parm</b> <i>Pizzeria Stella, Philadelphia</i><p><i>Serves two.</i><p><b>This dish is not about coating spaghetti with sauce</b>. It's about incorporating the two — letting the starch from the pasta enrich the sauce and the sauce soak into the …


How to Home-Cook a Steak

Also, what to do after a bad restaurant experience.<p><i>Mr. Cutlets, d/b/a Josh Ozersky, is a James Beard Award-winning food writer, B-list food personality, and noted polymath and deviant. The founder of Meatopia, he will answer all your questions on meat, food, food writing, relationships,</i> …

Slow Cookers

Cook the Whole Fish You Just Caught

Marcus Nilsson<p><i>Published in the March 2013 issue</i><p><b>How to Make Bryan Caswell's Whole Fish</b> <i>Reef, Houston</i><p><i>Serves two.</i><p><i>Tip: Most whole-fish recipes call for dry roasting — stuffing with herbs and baking. But it usually turns out exactly that: dry. Caswell poaches fish in its liquidy natural habitat.</i><p><b>This is a</b> …


How to Eat Ramen Like a Man

<b>There's a right and a wrong way</b> to eat everything. However — for the 90-second span of this Korean ad — let's throw etiquette out the window and just enjoy how it proves us that the consumption of ramen noodles can be a profoundly testosterone-fueled practice. Thanks to this, college students …


The Secret to Slow-Poaching the Perfect Egg: Seven Degrees of Separation

<b>How do you like your eggs?</b> Perhaps one of the most-frequently asked questions when it comes to food, whether you're out to brunch or cooking at home, especially if it's the morning after. Scrambled? Sunny-side up? Over easy? How about slow poached to precisely 63 degrees? That's how Chef Lonnie …