When Krader sat down at the counter at Best New Chef '06 David Chang's Momofuku, she recalls, "I ate a rice cake dish that was simultaneously chewy and melt-in-your-mouth.

fresh mozzarella.cut into 1/4-inch dice.

egg, lightly beaten.In a large bowl, combine the ricotta with the Fontina, mozzarella, and Parmigiano-Reggiano; season with salt and pepper.Add the egg and stir until incorporated.. Make ahead.

can be prepared over two days.Mix the filling on the first day, store it in the fridge overnight, then make the dough and assemble the ravioli the next day.

Freeze for up to a month..

Minerally, full-bodied Italian white..This restaurant and Mexican grocery store is a wonderland of Hispanic foods, both hot and grocery items.

Here, the huge steak burritos are the standout order, stuffed with tender carne asada and nary any rice filler to be seen.The chicken version is also very good, albeit seemingly less popular.

Both are lightly grilled on the outside to form the lightest crust, which provides contrasting crunch to the tender morsels of meat within.. Iowa: EI Bajio, Cedar Rapids.While Cedar Rapids isn't known for its Mexican food—although it does have its fair share of James Beard Award-nominated chefs in other culinary genres—El Bajio doesn't seem to notice.