From A to Z
Sink your teeth into some interesting spices and flavors, and learn about dishes from around the globe. BY SAM SIMMA ILLUSTRATIONS BY AMBER DAY
Stuffed with fontina cheese and accompanied by pomodoro sauce, the arancini at Glorietta Trattoria are a delicious dive into the restaurant’s classic Italian techniques.
A
Al Pastor: typically pork, al pastor refers to meat that is seasoned and marinated in chiles, spices and pineapple before being cooked on a vertical rotisserie with a gas flame. Arancini: fried Italian rice balls that have been stuffed with a savory filling and coated with breadcrumbs.
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B
Baba Ghanoush: similar to hummus, this thick Eastern Mediterranean spread is traditionally made from eggplant, tahini, olive oil, lemon juice, garlic and salt. Bibimbap: these Korean rice bowls have many variations but often include meat and assorted vegetables with pickled accoutrements and an egg. Bouillabaisse: a spicy fish stew that is typically flavored with saffron, fennel and orange zest. Bourguignon: this French stew is prepared from braising meat in red wine and beef stock, with vegetable accompaniments. Its namesake dish, Bapp features four different rice bowls on its menu to satiate cravings for this comfort food.
