How Tomato Sauce Is Made In Italy | Regional Eats

Every summer, Isabella, her mother, Dina, and her daughter, Federica, honor the family tradition and make tomato sauce in their garden. The process is a laborious one that takes several hours, from handpicking each tomato to adding basil leaves into jars one by one. This year, the family has turned more than 200 kilos of tomatoes into sauce.

Al Pastor Papi – The Al Pastor King Of San Francisco (Street Food Icons)

Miguel Escobedo loves three things: San Francisco, DJing, and al pastor, a spit-roasted pork popular in Mexican cuisine. Originally from Mexico City, Miguel’s passions have spawned a career making some of the best Mexican food in the Bay Area, and his current project, Al Pastor Papi, focuses on perfecting the al pastor experience. Miguel talks about his journey deep into the history of al pastor, where he learned about the food’s roots in Lebanon, and about how giving back to the community he loves has made his culinary career even richer.

LA’s Crispiest Thai Fried Chicken – Family-Run Anajak Thai Approaching 40th Year Of Business

For almost forty years, family-run Anajak Thai has kept their lights on by serving thousands of the pad thais and green coconut curries that most Americans know to be Thai fare. But there’s a specialty dish from the Nakhon region in Southern Thailand that’s gotten the menu’s top marks, and that’s simply their crunchy, juicy Thai-style fried chicken. Sprinkled with shallots and served alongside sticky rice and sweet, spicy chili sauces, Anajak’s piping-hot crispy-skinned chicken brings us in for a closer look at what makes this dish such a fan favorite.