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04/20/2011
Russian-Style Farmers’ Cheese (Paskha)
This recipe is based on one in Please to the Table (Workman, 1990) by Anya von Bremzen.
Issue #128
02/17/2009
Stuffed Artichokes
Stuffed with bread crumbs and Pecorino Romano, these artichokes are a satisfying side dish. The recipe is based on one that the Italian-American family of our executive editor, Dana Bowen, has used for generations; it appeared in “Tender at the Heart,” in our March 2009 issue.
Issue #118
01/05/2009
Onion Tart with Goat Cheese
This gorgeous tart has it all—sweetness from the caramelized onions, earthiness from the goat cheese and a subtle saltiness from the anchovies.
Issue #117
12/27/2009
Ricotta and Roasted Pepper Frittata (Frittata con Ricotta e Peperoni)
Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. This recipe appeared in Janet Fletcher's "The Shepherd's Way," about ricotta made by Calabrian farmers (August/September 2008).
Issue #113
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
04/06/2007
Roman-Style Artichokes
In Rome, these fragrant artichokes are seasoned with mentuccia, a delicate wild mint native to Italy.
Issue #11
01/23/2007
Farmhouse Cheese Tart
This dish bursts with flavor when made with a true artisanal British farmhouse cheese.
Issue #3