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01/30/2013
Chilled Sea Urchin and Farro Pasta
The Italian anchovy sauce colatura di alici lends a deep umani flavor to this pasta dish from chef Justin Smillie of Manhattan's Il Buco Alimentari & Vineria. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along the article Il Buco Alimentari & Vineria.
Issue #153
07/18/2008
Foriana Sauce
Savory and sweet, this rustic Mediterranean nut-and-raisin sauce is a staple on the Italian island of Ischia, off the coast of Naples.
Issue #113
01/17/2008
Almond Halvah
This nutty-tasting Turkish confection is served at birth celebrations, funerals, and other types of ceremonies.
Issue #95
10/13/2005
Dried Fava Bean and Pork Stew
This stew, though eaten throughout the year, is most popular in Sardinia in the winter, when wild fennel is at its peak.
Issue #68
09/06/2007
Rabbit in Red Wine
For a crispy outside and moist interior, brown the rabbit quickly, then finish cooking the dish in the oven.
Issue #9
03/08/2007
Quail in Pomegranate Sauce
A Majorcan specialty, this pomegranate sauce is particularly suited to quail.
Issue #9
08/31/2007
Daube de Boeuf
This savory beef stew is wonderful as a ravioli filling or as an accompaniment to polenta or noodles.
Issue #8
02/14/2008
Rutabaga Caponata
This is a twist on the well-known Sicilian eggplant relish. We adapted it from a recipe found at Komi restaurant in Washington D.C.
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