This recipe is based on one in Please to the Table (Workman, 1990) by Anya von Bremzen.
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.
This gorgeous tart has it all—sweetness from the caramelized onions, earthiness from the goat cheese and a subtle saltiness from the anchovies.
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).
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.
In Rome, these fragrant artichokes are seasoned with mentuccia, a delicate wild mint native to Italy.
This dish bursts with flavor when made with a true artisanal British farmhouse cheese.