In this issue
Issue #136
Ricotta impastata, a smoother and drier version of ricotta, is typically used for filling cannoli. This recipe comes from cookbook author Nick Malgieri.
Don't sweat the folding technique for this chewy, tomato and cheese pie. "The uglier your scaccia looks, the better it tastes," says Roberta Corradin, who gave us this recipe for Scaccia Ragusana.
These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
This classic sweet and sour eggplant dish is rich and sweetened with caramelized onions and raisins.
This Indian-inspired dish, from a recipe in River Cottage Everyday by author Hugh Fearnley-Whittingstall (Ten Speed Press, 2011), flavors lentils with caraway and coriander to make a quick, fragrant soup.
Brazilians often toast cassava flour in butter to crisp it and deepen its color and flavor; sometimes they combine the resulting buttery farofa with eggs and onions, too. This dish, called Farofa de Ovo e Cebolinha, is based on one in Leticia Moreinos Schwartz's The Brazilian Kitchen (Kyle Books, 2010).
To kick its flavor up a notch, this rosy pink cocktail calls for craft-distilled, Plantation vodka.
These Crêpes au Sucre et au Sirop d'Érable, rolled up with maple sugar and syrup while still warm, make an indulgent breakfast.
The recipe for this sweet-tart drink is based on the Prospect Park Sour, created by Brad Farran at the Clover Club in Brooklyn, New York.
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
This flavorful spicy poached snapper is topped with a salad of fresh and boiled vegetables to balance the piquant broth.
Butcher shops all across Sicily sell these bacon-wrapped scallions called Cipollate con Pancetta.
In this dessert from the Philippines, grated cassava and coconut milk make a rich custard, best served warm with coffee or tea.
