The Edna Lewis Cookbook.

Garnish with remaining 1/2 teaspoon lime leaves and additional Thai basil.There are very few dishes I am willing to get on a plane for, just to eat again.

But I would sit in a metal tube in the sky a million times for a plate of chef Ann Ahmed’s Bucatini Talay.It’s a standout dish on a menu of standout dishes that form a bridge to her home country of Laos at her Minneapolis restaurant Khâluna.Some might be tempted to label the bucatini as "fusion," which these days often connotes a thoughtless mash-up of dishes from two cultures.

This noodle dish, however, is so much more than smushing Laotian and Italian flavors together.. Talay, which translates to “sea” in Laotian, references the generous use of seafood.The sauce that clings to each noodle is luxurious but not too heavy, with a boost of flavor from tom yum paste, a hot and sour blend that includes tamarind, fragrant lemongrass, galangal, chiles, and shallots.. It’s a dish that is comforting and yet, with its many layers of flavor, incredibly complex.

Though the dish is neither “authentically” Laotian or Italian, it is 100% itself: an unapologetic bowl of flavor and innovation.. — Khushbu Shah.

Chile paste and tom yum paste can be found at most Thai markets or at justasianfood.The internet has approached this collaboration with cautious optimism (and some heavy skepticism) thus far.

Beauty creators posted their respective reviews of the fragrances, and some.deemed the soaps.

weren’t “giving doughnut,” and the scents generally weren’t exactly on the nose.. “It smells like strawberry doughnuts, but it has that artificial strawberry doughnut side that makes my stomach quench,” one creator quipped in a. December video.“Native, Dunkin’ Donuts, I’m scared.”.