Mapo ragù blends Chinese, Korean, and Italian flavors for a winter feast

In Australia, a creative dish known as Mapo Ragù is garnering attention during the winter season. This dish is a unique mashup of flavors from Chinese, Korean, and Italian cuisines, combining sweet-salty and fiery profiles with ingredients like braised kale and chewy rice cakes. It has been featured prominently for its heartiness, making it an ideal wintertime feast. During a recent food journey on Long Island, the author also delighted in sandwiches from Del Fiore in Rocky Point, a nod to traditional Italian subs, and considered the rich culinary heritage present throughout the area. Additionally, the piece mentions Amandeep Sharma, a line cook from Melbourne’s acclaimed restaurant Attica, who provided a recipe for a curry using tomatoes, butter, and chicken thighs. This particular meal was described as "Delhi on a plate," demonstrating the cross-cultural influences in contemporary cooking that bring diverse flavors and culinary traditions together. Alongside the discussions of these meals, the author contemplated utilizing fresh citrus from Florida and California markets to create a Sicilian-style citrus salad. The fresh and assertive flavors of this salad align perfectly with seasonal tastes and desires, suggesting a rich culinary experience is within reach as the winter progresses. To further enhance this winter dining experience, the idea of making homemade marmalade also surfaced, designed for spreading on buttered toast or mixing into steel-cut oatmeal. All these culinary adventures reflect a strong desire to embrace the warmth of cooking during the chill of winter, indicating that engaging with diverse food traditions can offer both physical and emotional warmth. The piece closes with hints about more recipes available on New York Times Cooking and encourages readers to explore their cooking options this weekend.