In this issue
Issue #92
True Buffalo wings come only from Frank and Teressa's Anchor Bar, where owner Teressa Bellissimo invented the dish in 1964. There, wings are fried, then tossed in a combination of melted margarine and hot sauce.
Even though the heydey of Le Veau d'Or, a French culinary fixture on the Upper East Side in Manhattan, is more than 50 years past, it's still a go-to for precisely executed, classic bistro fare. In the restaurant's pitch-perfect version of a rustic French dish called Poussins en Cocotte, spring chickens are braised in wine and stock until tender.
This tripe salad uses the purest of ingredients–fresh tomatoes, onions, basil and a good quality olive oil.
In Lori Zimring De Mori’s article “The Flavors of Home” (April 2006), where this recipe first appeared, the author describes the foods of Florentine trattorias. A version of this dish (piselli freschi in Italian) is served at the restaurant Coco Lezzone in Florence. Look for fresh unshelled peas at your local farmers’ market.
This recipe is a twist on the Italian classic fritto misto with the use of rabbit.
Beneath the prickly exterior of nopales lies pure, delicious flavor.
This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts.
Stock from rabbit bones yields a silken, full-bodied broth. This recipe is so tasty it is good enough to sip on its own.
We enjoyed this succulent roast while dining in one of the many trattorias found in Florence.
This recipe is for a unique pasta dish using a delicious and rich duck sauce.
This thick porridgelike soup is popular at trattorias in Florence, Italy.
