In this issue
Issue #128
Honey and balsamic vinegar are the sweet and sour agents in this recipe; these grilled pork chops pair well with stewed sweet peppers. Continue...
In this classic Roman contorno, or side dish, sweet peas are braised until tender, then sautéed with salty prosciutto. Dana Bowen, our executive editor, compiled a comprehensive roundup of traditional Roman contorni in our April 2010 issue. Continue...
This cardamom-spiced bread is eaten with coffee or tea in Finland.
This is a version of the signature dish served at La Grenouille, the famed French restaurant in New York City.
These cream-filled, cardamom-scented pastries are traditionally served in Sweden on the day before the beginning of Lent.
To make this dish the traditional Roman way, mix the cheese, eggs, pepper, and pork in a bowl to create a thick sauce before tossing it with the pasta.
This sweet, simple pepper stew is an ideal use for summer's bounty of sweet peppers. It makes a great antipasto atop bruschetta.
This over-the-top Americanized paella gets its smoky kick from paprika and chorizo.
This recipe is based on one in Please to the Table (Workman, 1990) by Anya von Bremzen.
You can use a bamboo steamer instead of a wok or skillet to steam the fish for this simple Taiwanese favorite.
These Roman-style gnocchi aren't the usual potato, ricotta, or squash kind. The recipe for these flat semolina gnocchi is an adaptation of one in David Downie's Cooking the Roman Way (HarperCollins, 2002).
This recipe hails from coastal Spain and calls for a plethora of seafood. Ask your fishmonger for the freshest langoustines or head-on shrimp available. We ran the recipe with David Rosengarten's feature "The Art of Paella" (April 2010).
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This pork dish, which is meant to be served over rice, takes its distinctively briny flavor from a combination of dried shrimp, dried scallops, and dried mushrooms, all of which should be soaked separately in hot water for at least an hour to soften them. Continue...
This classic Roman contorno, or side dish, calls for mint, a popular herb in Roman kitchens. We featured this recipe, along with ones for other delicious contorni, in “Eternal City,” Anya von Bremzen’s ode to Rome. Continue...
This main course, a classic Roman secondo, calls for rolling thin cuts of beef around a mixture of garlic, Pecorino Romano, basil, and prosciutto. Continue...
