In this issue
Issue #11
While visiting a ryokan, a traditional Japanese inn, on the outskirts of Tokyo, owner and chef Sakamoto Shinichirō shared this recipe with us.
This two-course soup, made of mostly white ingredients (hence the name), is first eaten as a broth with pieces of tofu and fish.
At once earthy and fresh, this ragout makes for an elegant side dish. We prefer to use dried morels for this recipe because their soaking water can be reduced to a rich broth. This recipe appeared in Coleman Andrews’s article “Peas Please” (March/April 1996).
Leaves of baby bibb lettuce become nests for single servings of barely cooked fresh green peas, making for a festive side dish. This recipe originally appeared with Coleman Andrews’s story “Peas Please” (March/April 1996).
Food writer David Downie sang the praises of abbacchio (Italian for suckling lamb) in his tribute to classic Roman Easter foods in SAVEUR’s March/April 1996 issue.
If you can't get to Rome, these "artichokes in the Jewish manner" are the next best thing.
The recipe for this traditional Easter dish came to us from a true Roman, who got it from her mother.
In Rome, these fragrant artichokes are seasoned with mentuccia, a delicate wild mint native to Italy.
As the eggs are whisked into the stock base for this soup, they take on the appearance of little rags, or straccetti,; hence the Italian name for this dish: Straciatella.
This recipe is a savory alternative to pizza pasquale, the sweet bread traditionally served with salame on Easter morning.
