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Issue #140[all previous issues]
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Italians have long used walnuts for pesto; they lend a rich earthiness to the sauce. This pesto is perfect as a pasta sauce and a bruschetta topping.
In this sweet-savory dish basil and oregano add herbal brightness to butternut squash, browned butter, and hazelnuts.
Pistou, the Provençal cousin of pesto, is stirred into this summer vegetable soup just before serving.
Italy's other ubiquitous green sauce is flavored with parsley and thickened with bread crumbs. Seasoned with vinegar and anchovies, it's bold enough to stand up to grilled meats.
This version of Liguria's famed focaccia, topped with pesto, tomatoes, olives, and onions, comes to us from Biagio Settepani, chef and co-owner of Pasticceria Bruno in New York City.
This inventive dish from Marco Porceddu at Asellina in New York City reinterprets the classic sauce into a sweet dessert.
Though this sumptuous stew is traditionally braised in a clay pot, we found a Dutch oven works very well.
Recipe for dark chocolate ice cream from Jeni's Splendid Ice Creams.
This recipe combines tender pork with crisp peppers and succulent shiitake mushrooms in a satisfying stir-fry.
This deeply satisfying dish of spiced meat and creamy wheat berries is most often made with lamb, but it's particularly delicious when made with chicken.
This tangy salad brightens mild, delicately crunchy wood ear mushrooms with chiles and lime.
Santibañez sees pineapple's firm texture and sweet-tart tang as perfect for salsa and an ideal foil for rich meats.
This Bengali dish is adapted from At Home With Madhur Jaffrey (Knopf, 2010). Serve with cooked white rice.
Chef Jim Leiken of DBGB in New York City serves pesto-spiked mayonnaise as a dipping sauce for a salad of fried calamari, cauliflower, and chickpeas.
Recipe for beet ice cream from Jeni's Splendid Ice Creams in Columbus, Ohio.