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05/21/2013
The Guide: 8 Pizzerias in Naples, Italy Keith Pandolfi
Where to eat and stay in Naples, Italy
Issue #156
05/06/2013
Angioletti Fritti con Rucola e Pomodori (Fried Dough with Arugula and Grape Tomatoes)
A simple salad adds fresh contrast to fried strips of pizza dough.
Issue #156
04/14/2013
Go Fish Rebecca Flint Marx
The piquant Italian condiment neonata is the taste of the Calabrian coast
Issue #156
04/14/2013
Beef Rendang
This luscious Indonesian dish, from a recipe in James Oseland's book Cradle of Flavor (W.W. Norton, 2006), is traditionally eaten with white rice, but it is also wonderful with crusty Italian bread.
Issue #156
04/10/2013
Pizza Rachetta (Racket-Shaped Pizza with Mushrooms and Tomatoes)
A portion of the crust for this pizza is stuffed with earthy roasted mushrooms to mimic a tennis racket handle.
Issue #156
04/10/2013
Salsa di Pomodoro Fresco (Naples-Style Pizza Sauce)
Neapolitan pizzaioli use an uncooked pizza sauce to preserve the bright taste and color of the tomatoes.
Issue #156
04/10/2013
Pasta da Pizza (Naples-Style Pizza Dough)
The secret to making this pizza dough is to let it slowly rise in the refrigerator for 48 hours.
Issue #156
04/10/2013
Calzone di Prosciutto e Ricotta (Ham and Cheese Calzone)
This hefty calzone is stuffed with ricotta and two types of cured pork, and topped with a tangy tomato sauce.
Issue #156
04/10/2013
Pizza Montanara Starita (Fried Pizza with Marinara Sauce)
This signature pizza of both Naples' Starita and New York City's Don Antonio pizzerias is at first fried, then slathered in a rich marinara sauce before it is quickly baked to melt the mozzarella.
Issue #156
04/10/2013
Pizza Noci e Zucchini (Walnut Pesto and Zucchini Pizza)
Creamy walnut sauce is paired with golden pan-fried zucchini and smoked mozzarella in this Neapolitan pizza recipe.
Issue #156
04/10/2013
Pizza Pistacchio e Mortadella (Pistachio and Mortadella Pizza)
A buttery pistachio purée bolsters this mortadella and mozzarella pizza.
Issue #156
04/10/2013
Pizza del Papa (Butternut Squash and Smoked Mozzarella Pizza)
Antonio Starita, the owner of Pizzeria Starita in Naples, served this butternut squash-topped pizza to Pope John Paul II.
Issue #156
04/10/2013
Pizza Margherita (Tomato, Basil, and Mozzarella Pizza)
This most iconic of pizzas is topped with tomato sauce, fresh mozzarella, and basil leaves, the colors of the Italian flag.
Issue #156
04/10/2013
Frittatine di Pasta (Spaghetti Fritters with Ham and Smoked Mozzarella)
Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.
Issue #156
02/22/2013
San Pellegrino Pompelmo
Italy's favorite grapefruit soda, San Pellegrino Pompelmo, hits the mark like no other.
Issue #153
01/30/2013
Il Buco Alimentari & Vineria
When a craving for pasta hits, no run-of-the-mill red sauce will do—we want bold, flavorful dishes that are both soothing and dynamic, rustic yet inventive.
Issue #153
01/30/2013
Chilled Sea Urchin and Farro Pasta
The Italian anchovy sauce colatura di alici lends a deep umani flavor to this pasta dish from chef Justin Smillie of Manhattan's Il Buco Alimentari & Vineria. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along the article Il Buco Alimentari & Vineria.
Issue #153
01/15/2013
Squid-Ink Pasta with Salt Cod Confit
The squid-ink pasta in this striking dish from Manhattan's Il Buco Alimentari & Vineria can be substituted by regular fresh spaghetti.
Issue #153
01/11/2013
Cozz'e Fasule (Mixed Pasta with Cannellini Beans and Mussels)
A delicious marriage of creamy beans and mussels, this fragrant dish, adapted from a recipe in the Geometry of Pasta (Quirk Books, 2010), is made from a melange of mixed, leftover pasta, called pasta mista.
Issue #153
01/08/2013
Bamonte's Pork Chops with Pickled Peppers
These juicy pork chops topped with halved cherry peppers, have been a menu staple at Bamonte's restaurant in Williamsburg, Brooklyn, since the 1950s.
Issue #153
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