In this issue
Issue #110
This dish uses Mįlaga, a sweet fortified wine from Spain with the character of sherry.
This beautiful Russian pastry combines cod, salmon, rice, and herbs to create a delicious and unique dish.
The small lentils (variously called red lentils, pink lentils, Egyptian lentils, and, in South Asia, masoor dal) used for this dish turn yellow when cooked.
This cinnamon-enhanced sauce was first cooked for the cardinal of Imola in the 18th century.
This rustic version of ragł calls for several different kinds of meat, each contributing a different dimension to the sauce, but it's the chicken livers in particular that lend a gamy depth.
The hearty flavor of this lean, game meat is showcased in this simple recipe.
This refreshing salad works perfectly as a side dish or an appetizer.
The ragł made by Italian cook Anna Nanni is brightly flavored and slightly tangy, owing to the addition of canned tomatoes.
This recipe combines a hearty ragł alla bolognese with fresh spinach pasta to create an authentic Italian favorite.
Alessandra Spisni, who owns a cooking school in Bologna, shared her hearty recipe with us. She makes hers in large batches so make sure you have plenty of mouths to feed.
According to the Bolognese chapter of the Accademia Italiana della Cucina, the following recipe is the official one for classic ragł alla bolognese.
While this ragł recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce.
