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05/06/2011
Asparagus Frittata
This recipe appeared with the feature "The Incredible Island of Food and Wine" by Chloe Osborne (April 2004), a close look at the culinary world of Tasmania. Frittatas are typically made on the stove in a skillet, but preparing them in a Bundt pan offers a convenient and beautiful alternative for a festive brunch.
Issue #74
06/21/2007
Vistorta Chocolate Cake
While visiting the famed Brandolini family at their Vistorta wine estate in Friuli, they served us this dense cake—a family recipe.
Issue #38
06/21/2007
Carpaccio
This Harry's Bar creation was inspired by the Contessa Amalia Nani Mocenigo, a steady customer whose doctor had forbidden her to eat cooked meat.
Issue #38
10/24/2000
Green Radicchio and Egg Salad
Sugar-sweet green radicchio zuccherino is found only in Istria and northeastern Italy; a good substitute is mâche (lamb's lettuce).
Issue #36
06/18/2007
Sicilian Rice Timbale
The recipe for this tumala is a lighter version of its predecessor, an ancient casserole of layered meats, cheese, egg, and rice.
Issue #18
07/17/2007
Striped Bass in 'Saor'
In Venetian cooking, saor, meaning "sour", is a tart, slightly sweet marinade for fish.
Issue #7
01/23/2007
Black Truffle Sabayon
This warm, frothy custard is a great way to extend your truffle experience to the very end of the meal.
Issue #3
06/08/2010
Creamy Lemon Gelato
The Bell’alimento blogger’s mom shares her secret for making this creamy, lemony gelato. Whipping cream and half-and-half enable you to create a tangy frozen dessert with a welcome silkiness. Continue...
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Source: Bell'Alimento