The criterion for the modern version of Italy’s Neapolitan pie—fresh and generous toppings, warm, gooey cheese, and a crispy cornicione, or pizza lip. Here’s our pick of who fits the canon.
Dining
In searching for the best dosas in South India, Leisa Tyler travelled thousands of miles across four regions, and discovered more culinary delights than she had bargained for.
The Timothy Oulton showroom is about sophisticated nostalgia that evokes the heydays of Old Britannia.
Trading a less than glamorous life in Austria for the glitz and bright lights in the land of the free, Wolfgang Puck counts steadfast resolve as the catalyst to his illustrious success.
One of the last five contestants standing in the sixth season of Top Chef, Eli Kirshtein recently made his first trip to Singapore for a guest stint at Krish. He talks to epicure about the highs and lows of reality TV and how he became known as ‘the chef that saved Spidey’.
There is jamón ibérico and then there is Joselito’s jamón ibérico. Derived from acorn-fed black Salamanican pigs and cured for at least three years, the superior delicacy is proof that pata negra by any other name would not taste as sweet.
Cast your vote by May 10th! Simply log on to http://on.fb.me/epicurecovercontest, click on your favourite cover image and TELL US IN 15 WORDS OR LESS why you like it. One winner will be selected from the cover with the highest number of comments.
This ubiquitous spiced soup transcends cultural differences. Here are our favourites.
The Griffins’ Steakhouse in Stockholm blurs the line between fact and fiction by letting imaginary characters shape its design.
Widely regarded as a harbinger of spring in Europe, the prized white cousin of the green asparagus tantalises with its delicate taste and texture.