The New York Times – Travel:
When tomatoes first arrived in Europe 500 years ago, they were considered dangerous. Then in Naples they gave rise to pasta al pomodoro.
Author: Ligaya Mishan and Anthony Cotsifas
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The Thrilling Dare of Scorched Rice
The New York Times – Travel:
When browned on the bottom of the pot by a skilled cook, the grain is transformed into a complex delicacy, one prized by food cultures around the world.