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Issue #34[all previous issues]
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This recipe, says Hopkinson, is based on one in Chez Panisse Cooking by Paul Bertolli with Alice Waters (Random House, 1988).
Meat stews are a hallmark of Corsican cooking, and with good reason: The herbs that go into them are the same ones that the animals graze on, creating a unique layering of flavors.
Our home-style version of the Missouri Baking Co.'s specialty cake is frosted, but not decorated.
Andrew Shotts, former pastry chef for the now closed La Côte Basque's, helped us adapt this recipe.
Tenerumi are the leaves of the cucuzza, a Sicilian zucchini. Father Sal felt there could be no substitute but we made a good soup in the same spirit with dandelion greens and spinach.
Cultivated dandelion greens are longer-leafed and less bitter than their wild cousins. They are most tender in April and May.
Like most confits, this recipe improves with age.
Chickpeas, versatile, protein-rich legumes, have been a Middle Eastern staple for thousands of years.
Ben Gambaro of the Missouri Baking Co. made this unorthodox but delicious risotto for us.
Armando Pasetti, who created this dish, often liked to serve it with soft polenta. When he did, he always made extra sauce.
This dish is best made when ripe, fresh tomatoes are available, but we've had good results substituting a 14-ounce can of San Marzano plum tomatoes for his ten romas.
This southern Italian classic might be named after the cheese that tops it—but some Sicilians think the title comes from palmigiana, their dialect word for ''shutter'', describing the way the eggplant slices are often overlapped.
In Thailand a strongly flavored stir-fry such as this one would be considered more a condiment than a vegetable dish, and should be served with plenty of hot jasmine rice.