In this issue
Issue #34
A specialty of the Tuscan port of Leghorn (Livorno), this recipe reflects the ingredients of the region—fresh seafood, olives, and wine.
You don’t have to wait for the Kentucky Derby to indulge in this minty cocktail—it’s a refreshing drink any day of the year.
Ironically, this definitive bourbon cocktail was inspired by a man who didn’t care for its taste—we can’t imagine why.
The American custom of eating cheese with apple pie inspired this Henry Harris recipe.
This recipe for dulce de leche is delicious drizzled on ice cream, poured on cake, or even eaten by the spoonful.
Substitute ricotta for brocciu, which is almost impossible to find here.
Chef Simon Hopkinson learned this soup at the Stirlings' Hat and Feather in Knutsford.
A long roasting time intensifies the flavor of the tomatoes—but use very good ones to begin with.
Cooking this polenta is a little like mixing cement; needless to say, weak arms need not apply!
The recipe calls for the French beans called cocos roses in this soup, but we substituted navy beans.
Like many long-cooked meat dishes, this one improves if made a day ahead of time and refrigerated overnight.
Corsicans often make this dish with loup de mer, or sea bass. Farm-raised striped bass is a good substitute in America.
