In this issue
Issue #123
When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture.
Cinnamon is an essential ingredient in this German mulled wine, whose name means glow wine. This recipe is from The German Cookbook by Mimi Sheraton (Random House, 1965).
A version of this recipe appears in Flavors of Tuscany (Broadway Books, 1998) by Nancy Harmon Jenkins.
Made with ripe cherry tomatoes and fragrant herbs, this tart is both delicious and beautiful. It comes from Beth Elon's article "Dinner in the Piazza" (October 2009), about the annual midsummer communal feast held in the hilltop town of Buggiano, in northern Tuscany.
A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini.
