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03/09/2011
Eggplant Caponata
This classic sweet and sour eggplant dish is rich and sweetened with caramelized onions and raisins.
Issue #136
01/10/2011
Bacon-Wrapped Scallions
Butcher shops all across Sicily sell these bacon-wrapped scallions called Cipollate con Pancetta.
Issue #136
08/26/2011
Linguine with Clams and Chiles
As olive oil mingles with white wine and the sweet juices of clams in this classic pasta dish, it creates a fragrant sauce that coats the pasta. Be sure to undercook the pasta slightly so it can finish cooking in the sauce. We developed this recipe to accompany Nancy Harmon Jenkins's piece "The Essence of Olives" (May 2010). Continue...
Issue #129
09/15/2005
Shrimp with Spicy Garlic and Tomato Sauce
Vigliacca can mean scoundrel which in the case of a sauce means that it's spiced with chile peppers.
Issue #63
11/04/2011
Treviso and Gorgonzola Tart
This tart combines delicately flavored treviso with pungent gorgonzola.
Issue #51
06/21/2007
Whole Wheat Spaghetti with Anchovy Sauce
The recipe for this traditional Venetian dish came from Da Fiore, one of our favorite restaurants in Venice.
Issue #38
11/30/2007
Scallops with Pesto
The garlicky pesto is a perfect match for sweet, silky scallops.
Issue #31
06/18/2007
Stuffed Mushrooms
These pillowy mushrooms surprise those who eat them with flavors that turn from delicately sweet to sharp.
Issue #18
11/23/2009
Ricotta Lasagna Tart
This creative spin on lasagna is a perfect accompaniment to any Christmas meal, and is a great alternative if you’re tired of serving holiday quiche.
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Source: Passionate About Baking