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10/24/2000
Spit-Roasted Kid Goat
Lidia Bastianich uses a motor-driven rotisserie to keep the meat slowly spinning so that it cooks evenly over the hot coals.
Issue #36
10/24/2000
Adriatic Eel Stew
Eel is ideal for the stew called brodetto the gelatin in its skin helps make the broth velvety. Watch out for small bones, though.
Issue #36
10/24/2000
Rabbit and Potatoes Baked in a Crepnia
A crepnia is a round, shallow, heavy steel pan with a high, flat lid that fits over its edges. The pan is filled with food, covered, then pushed into the hearth. Embers are piled all around it.
Issue #36
10/23/2000
Squash Gnocchi with Meat Sauce
For this recipe, it is best to cook the meat and tomatoes seperately so that the fat from the meat does not get into the sauce.
Issue #35
05/14/2007
Red Snapper with Tomato Sauce, Olives, and Onions
A specialty of the Tuscan port of Leghorn (Livorno), this recipe reflects the ingredients of the region—fresh seafood, olives, and wine.
Issue #34
10/19/2000
Sponge Cake with Fancy Cream Cannoli Filling
Our home-style version of the Missouri Baking Co.'s specialty cake is frosted, but not decorated.
Issue #34
03/27/2008
Venison Osso Buco
Restaurateur Lidia Bastianich (of Felidia, Becco, and Frico Bar in New York City and Lidia's in Kansas City) gave us this hearty and delicious recipe.
Issue #31
11/30/2007
Linguine with Lobster Sauce
In Italy, this dish is made with live crabs, but live lobsters are easier to find in the U.S.
Issue #31
02/15/2010
Pumpkin Ravioli
Venetian-born chef Francesco Antonucci passed on this recipe, which calls for amaretti, or Italian almond cookies. Continue...
Issue #30
03/08/2002
Porcini Caps Stuffed with Cheese and Ham
This is a wonderful way to serve fresh porcini mushrooms.
Issue #29
03/08/2002
Seafood Salad
According to Rao’s Cookbook, this seafood salad is “perhaps the most popular dish at Rao’s”, and one whose simplicity epitomizes the Rao’s style.
Issue #28
03/04/2002
Calzone
This crispy pizza turnover, whose name means “trouser leg” (for its shape), is a specialty of Naples—san marzano territory.
Issue #26
03/06/2007
Genoese Cioppino
This traditional Genoese soup is loaded with fresh seafood, herbs, and vegetables.
Issue #25
11/07/2000
Butcher's Choice' Risotto
Cesare Benelli of Ristorante Al Covo in Venice, who shared his recipe with us, makes this risotto with a richly marbled cut of beef; we've found that a meaty short rib works well.
Issue #25
03/11/2002
Prune and Fig Ravioli with Cinnamon-Scented Butter
This unusual recipe comes from Italy’s Slavic-flavored Friuli region. Although usually a first course, it can be served as dessert.
Issue #22
03/14/2002
Fresh Borage Ravioli
Borage is a mild Mediterranean herb with a faint cucumber flavor, particularly popular along the Ligurian coast of Italy.
Issue #20
06/18/2007
Sicilian Tomato–Meat Sauce
This sauce is more delicate than the familiar bolognese sauce, and is perfect on pasta.
Issue #18
10/24/2007
Lina's Tortelli
An Italian immigrant in the heart of Wisconsin cheese country shares her pasta making secrets.
Issue #16
05/09/2007
Mushroom and Fontina Pizza
This is an American take on a much-loved Italian classic.
Issue #16
12/04/2000
Blood Orange-Fennel Osso Buco
At New York's Union Square Cafe, chef Michael Romano accents his version of this classic Italian dish with blood oranges and their juice instead of the traditional lemon-zest-based gremolada.
Issue #16
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