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Though traditionally cooked in embers, these artichokes are equally as succulent when oven-roasted
No snack is as beloved in Sicily as these saffron-scented rice balls filled with ragù.
In this recipe for Yuca con Mojo, starchy cassava, boiled until tender and brightened with a citrusy marinade, makes a great side dish for grilled or roasted meats.
This recipe for a hearty soup made with cassava, beef, chicken, and pork is based on one in Secrets of Colombian Cooking by Patricia McCausland-Gallo (Hippocrene, 2004).
These addictive fritters are a classic Sicilian street food.
The recipe for this classic dish flavored with saffron and sardines is based on one in The Heart of Sicily by Anna Tasca Lanza (Clarkson Potter, 1993).