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...Hong Kong island of Cheung Chau, which still supports a traditional fishing community. Also available are several signature dishes from his Hong Kong restaurant Shui Hu Ju, known for Chinese cuisine with a modern twist: crispy lamb ribs, clams in white wine and chili padi (a small fiery chili pepper), and young asparagus dipped in white sesame are among them. Admittedly Yeung can be a tad affected when it comes to styling: some dishes arrive served in wooden rice scoops and handwritten menus come on unwieldy hand-carved tablets Yeung picked up from old houses in Shanghai. Remixes of traditional...

Author: /time Magazine | Title: One on the Bund, in Singapore | 6/11/2009 | See Source »

...pound baby artichokes 5 tablespoons extra virgin olive oil 1 medium yellow onion, sliced thin (about 1 ½ cups) Salt Freshly ground black pepper 10 large eggs ¼ cup milk 1 ½ cups cubed (½-inch) day old bread with crusts removed...

Author: /time Magazine | Title: Lidia Bastianich's Bread Recipes | 5/22/2009 | See Source »

Preheat the oven to 350° F. Beat the eggs, milk, 1 teaspoon salt and ¼ teaspoon pepper in a large bowl. Add the bread cubes and let soak until softened, about 15 minutes...

Author: /time Magazine | Title: Lidia Bastianich's Bread Recipes | 5/22/2009 | See Source »

While the bread is soaking, heat the olive oil in a 10-inch cast-iron or non-stick skillet with a heatproof handle over medium heat. Add the onions and artichokes cook until softened, about 10 minutes. Season well with salt and pepper...

Author: /time Magazine | Title: Lidia Bastianich's Bread Recipes | 5/22/2009 | See Source »

...snarling" fear-mongering speech by is pepper-sprayed with repeated references to "danger," "threat," "attack" and a Giuliani-esque two dozen-plus mentions of "9/11...

Author: /time Magazine | Title: Paul Slansky's News Index: This Preposterous Week | 5/22/2009 | See Source »

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