In this issue
Issue #46
Woo Lae Oak in Los Angeles garnishes its version of this dish with thinly sliced strips of plain omelette.
Corn bread frquently shows up in stuffings, like this one, from the South.
Chestnuts "roasting on an open fire" (or on wintry street corners) are emblematic of the holidays, making them the perfect addition to your Thanksgiving stuffing.
We find that fine bread crumbs (from San Francisco sourdough, if possible) make a more elegant stuffing than bread cubes do.
Stuffing recipes from the East and Pacific Northwest were found to have this special ingredient–oysters.
Don't try to make this elegant soup with Halloween pumpkins. Try try kabocha squash, Cinderella, or cheese pumpkins.
This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse.
In Tuscany, we savored a version of this soup that used rare sorana beans, but you can substitute zolfini or cannellini beans.
This savory recipe highlights the Tuscan affinity for white beans.
This simple preparation is a favorite way to prepare beans in Tuscany—home of the mangiafagioli, or bean eaters.
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.
This hearty but brothy soup is one of Tuscany's most famous bean dishes.
