Hog Wild
Sweet, rich and gloriously sinful, Lai Wah Heen’s Wuxi spareribs make a perfect mid-winter meal. So we got chef Ken ...
There’s a rich, rejuvenating aroma that often wafts out the door—Carlo Ciarla is making another batch of his best-selling creamy roasted red pepper sauce. The soups are no slouch, either: cilantro-packed corn–black bean–roasted pepper is thick enough to be served over rice; Cure-all is a wholesome, well-textured asparagus cream standby. The store itself was once described by a customer as “bohemian chaos,” crammed as it is with bottled sauce, fresh pastas (including whole wheat), shepherd’s pie and great-value lasagnas. But that’s all part of the charm.
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