The bold flavors of David Chang’s ramen launched a restaurant empire. DeLaurenti now carries a few of the staples that make Momofuku’s food so memorable, including their instant noodles.

“Portland has a new espresso king: Andrea Spella.”

West Seattle’s Lady Jaye makes a savory, tangy, and delightfully spicy Pimento Cheese. With The Masters set to begin on April 7, load up on this staple of down-home Southern fare.

Be forewarned, KariKari is addicting. Read on at your own risk. 

In Italy, dried pasta is part of the daily diet, from the Italian Alps to Sicily. Sure, Italians use fresh pasta for special occasion dishes here and there, but most, whether in a restaurant or home kitchen, use dried pasta—not just because it stores easily, but because it’s as desirable as fresh pasta for most dishes. But they don’t use just any dried pasta.

This simple pasta is an elegant way to sample truffles. Ritrovo’s delicate egg pasta is made with truffle and porcini mushrooms from the Piedmont region of Italy. Regalis’s White Truffle Oil is deliciously fragrant. Best of all, you can fix this Michelin-worthy dish in about 15 minutes.