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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
10/08/2010
Pesce Spada alla Ghiotta (Swordfish with Olives and Capers)
This dish, based on one from the book My Calabria (See book review), matches meaty swordfish steaks with a rustic, briny sauce of tomatoes, olives, and capers.
Issue #133
01/07/2010
Pasta with Fried Peppers and Bread Crumbs
The secret to making this hearty Basilicatan specialty is to fry the dried peppers to a delicate crisp. Continue...
Issue #120
10/23/2000
Sausages with Vegetables
We enjoyed this featured dish at the Agriturismo de Carvalho in Friuli.
Issue #35
10/19/2000
Eggplant Parmesan
This southern Italian classic might be named after the cheese that tops it—but some Sicilians think the title comes from palmigiana, their dialect word for ''shutter'', describing the way the eggplant slices are often overlapped.
Issue #34
03/05/2002
Eastertide Artichoke Pies
This is an updated Niçois version of Genoa’s classic torta pasqualina, or Eastertide torta (itself probably dating from the 16th century and often filled with Swiss chard instead of artichokes).
Issue #27
03/04/2002
Chicken Cacciatore (Hunter's Wife's Chicken)
America knows this Italian favorite as chicken cacciatore (hunter's-style), but it's really alla cacciatora, named in honor of the hunter's wife.
Issue #26
03/04/2002
Rose's Red Sauce
This simple recipe reveals the flavor superiority of san marzano tomatoes.
Issue #26