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Issue #75[all previous issues]
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This recipe, a favorite of Erin Cannon-Chave's, is based on one in Alice Waters's Chez Panisse Vegetables.
A variety of fresh wild mushrooms enhance this dish.
In the dialect of the Veneto Hills of Italy, tortel is another word for frittata, which here usually means a frittata made with herbs.
This dense olive oil cake recipe comes from the Dalla Rosa Alda in the Valpolicella region of Italy.
These crisp, nutty crackers are easy to make, and they're delicious to boot.
People go crazy for this scrumptious Neapolitan classic—after one bite you’ll understand why.
For this dish, Riojans typically use jarred piquillo peppers already roasted over a wood fire and peeled.
La Venta De Goyo restaurant serves this traditional dish year-round, using native trout when they're in season.
Use the freshest salad greens and herbs you can, organic if possible, for this salad.
Maria Sinskey serves these gnocchi with halibut cheeks, baby leeks, and peas.
Maria Sinskey uses fresh halibut cheeks, difficult to find in some parts of the United States, for this delicate spring dish.
Grilling imparts a smoky flavor to these delicate spears.
Erin Cannon-Chave often makes this Ardèche-style potato pancake. The lamb chop recipe is based on one that appears in Richard Olney's Lulu's Provençal Table.
This salad is Gérard Chave's improvisation on a dish he learned from Alain Chapel; it was originally made with sheep's feet.