Intimidating cambodian delicacy
Grab some sour, squishy injera bread and use it as a vehicle to get raw, seasoned beef to your mouth along with little scoops of greens and cottage cheese.
If you’re squeamish about beef that hasn’t seen heat, there’s a fully cooked version too. Now expand your horizons to try them together: Little Serow’s signature dish calls for pork ribs that have soaked in Mekhong spirit.
Even bigger kudos to Compass Rose for perfecting the dish, so we don’t have to shell out a ticket to Tbilisi to try it.
No need to overcomplicate things at this Neapolitan pizzeria.
A soft roll plays host to pork tenderloin, mozzarella, Black Forest ham, bacon, green olives, hard-boiled eggs, escabeche, lettuce, tomato, onion, and mayo.
Aaron’s magic bowl contains pork sausage, plump lychees, creamy coconut, habanero peppers, and herbs. The funk of the fontina is what will bring you back for this sando again and again.If this sausage were a hotel, it would be a five-star chateau in the Champagne region of France.For real, that’s where boudin blanc comes from, and it’s traditionally eaten during Christmas.The sausages are made daily in-house, are cooked to order, and come with a slightly startling amount of heat.
Stick to the traditional toppings of chili, mustard, and onions diced so thin, a ninja mouse must have chopped them.This bowl unites Japan and Korea -- not an easy feat these days. This after-school snack-turned bar food is a crowd pleaser because of the buttery crunch of the bread and melty American cheese that tastes very far from organic.