In this issue
Issue #69
Canned tuna has a newly prestigious image now that pricey brands of the ubiquitous fish are flying off the shelf.
Alice Waters shared this recipe with us when we visited her in Turin, Italy.
While visiting Hotel Aying, we were served these rolls, made by the local Katzmaier bakery, for breakfast.
This simple but beautiful dessert showcases the delicate flavor of the pears.
Chez Panisse Café chef Russell Moore made this soup at the Castello di Verduno, cooking it in the dark, over an open fire. This is our version, adapted for stove-top cooking, with the lights on.
To make this recipe, we adapted one that restaurateur Julius Keller, who claims to have invented the dish, supplies in his autobiography.
Much prized in Italy and France, and especially in Piedmont and Nice, cardoons are in season from about October through February.
