In this issue
Issue #15
This recipe is most often associated with the French city of Tours, near which, it is said, the biggest and best cardoons are grown.
There are many views on how best to cook a turkey. We recommend the following method for a moist, crisp-skinned bird.
Much-loved in Italy and France, fried cardoons are among author Mireille Johnston's favorite dishes.
In Piedmont, winemakers celebrate the end of the grape harvest each year with a dinner that traditionally begins with bagna cauda.
This dish was inspired by bagna cauda, the Piedmontese harvest classic.
This fruitcake is so delicious that you will want to savor it as long as possible.
"Chips" is a South Carolina Low-Country term for preserves; the word refers to the chunky nature of the confiture.
This epic Genoese tart was traditionally made with 33 layers of dough—one for each year of Christ's life.
This dip is characterized by a smooth and creamy texture with a hint of smokiness from the broiled eggplant.
Mandilli de sæa - the name is Genoese for silk handkerchiefs - are delicate, handkerchief-size sheets of pasta, typically tossed with pesto.
This recipe is a special-occasion variation on the stuffed cabbage common to Middle Eastern and Eastern European cuisines.
Quail is very popular in Egypt, and quail roasted in this manner—juicy and fragrant, and delicious —is a favorite way of preparing it.
