In this issue
Issue #2
A special place is reserved for this chocolate layer cake. It delivers a velvety crumb, an honest chocolate taste, and a rich icing.
Sweet wild blueberries turn ordinary griddle cakes into something scrumptious.
Based on easy-to-find staples of Italian cooking, this hearty pasta is simple and delicious.
There are few better ways to start the day than with a meal of freshly caught trout.
Made of roasted eggplant, this widely recognized dip is tangy with a little spice.
This all-purpose infusion is lovely drizzled over pound cake, cold mango and papaya, or into a glass of iced tea.
This simple concoction makes a flavorful substitute for plain old grated parmesan.
The famous Italian cipolline onion is sweet and delicate—the perfect foil for this tangy sauce.
The lovely terrine offers a beautiful presentation and a perfect marriage of flavors.
Crunchy on the outside, soft and creamy on the inside—this is eggplant at its best.
Plantains are far from plain—frying or cooking them enhances their sweetness.
From San Francisco’s Italian quarter, North Beach, comes this interpretation of the well-known Ligurian dish.
