In this issue
Issue #113
In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta.
When making this simple side dish, try using one of the many species of Cypriot oregano, or rigani, which lends a faintly musky essence to meaty summer tomatoes.
In this summer salad, watermelon is a sweet counterpoint to the briny pungency of feta and olives.
Fudgy and moist, these brownies are a favorite of master baker Nick Malgieri.
Sauce vierge is usually a piquant mixture of olive oil, herbs, mustard, capers, olives, and other aromatics. In this version, chiles add a spicy, new-world dimension. Continue...
Loaded with ripe fruit, this moist cake is a cross between two classic English desserts, sponge cake and summer pudding.
Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. This recipe appeared in Janet Fletcher's "The Shepherd's Way," about ricotta made by Calabrian farmers (August/September 2008).
Creamy ricotta, crusty bread, and hearty soppressata make for a rustic crostini.
Creamy ricotta, crusty bread, and zesty cherry tomatoes make for a simple but satisfying snack.
Creamy ricotta, crusty bread, and sweet honey make for a perfect snack, morning, noon, or night.
The combination of lemon zest, tangy olives, and refreshing mint gives this crostini a Mediterranean twist.
This potent, sherry-based cocktail is derived from one described in Jacinto Sanfeliu Brucart's El Bar: Arte y Evolucion del Cocktail (Madrid, 1949).
Calabrian shepherds make this rustic pasta with fresh ricotta, sausage, and fresh herbs.
This easy-to-assemble strudel from author Eugenia Bone makes use of preserved spiced apples and store-bought phyllo dough.
