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.
Savory and sweet, this rustic Mediterranean nut-and-raisin sauce is a staple on the Italian island of Ischia, off the coast of Naples.
This nutty-tasting Turkish confection is served at birth celebrations, funerals, and other types of ceremonies.
This stew, though eaten throughout the year, is most popular in Sardinia in the winter, when wild fennel is at its peak.
For a crispy outside and moist interior, brown the rabbit quickly, then finish cooking the dish in the oven.
A Majorcan specialty, this pomegranate sauce is particularly suited to quail.
This savory beef stew is wonderful as a ravioli filling or as an accompaniment to polenta or noodles.
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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