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03/09/2009
Truffled Gnocchi with Peas and Chanterelles
These pillow-soft gnocchi come from Boston’s Sportello.
Issue #119
12/02/2005
Striped Bass in Chardonnay Sauce
This is an adaptation—by Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haake—of a traditional Neapolitan specialty. The dish's name literally means crazy water.
Issue #75
03/06/2007
Pasta Primavera
The freshest vegetables of the season are the secret to infusing this Italian classic with color and flavor.
Issue #66
02/03/2009
Shrimp Scampi
Purists may note that this Italian-American specialty isn't really scampi (Adriatic crayfish)—but as its name promises, it really is shrimp cooked scampi-style.
Issue #28
03/29/2007
Eastertide Tart
This epic Genoese tart was traditionally made with 33 layers of dough—one for each year of Christ's life.
Issue #15
08/07/2007
Risotto with Shrimp
Stanley Tucci’s 1996 film, Big Night was inspired by his mother’s Italian specialties—dishes like this one.
Issue #14
04/06/2007
Roman-Style Fettuccine
The recipe for this traditional Easter dish came to us from a true Roman, who got it from her mother.
Issue #11
04/06/2007
Fettuccine with Fava Beans
Fresh young fava beans signal the beginning of spring and all its glory.
Issue #11