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Soups & Stews (6)
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04/10/2009
Lamb Stew
Traditionally cooked under a pastry crust, this slow-simmered stew is just as delicious without one.
Issue #120
10/02/2007
Cavolo Nero and Borlotti Bean Soup
This recipe for the classic Tuscan soup is based on one in The River Cafe Cook Book by Rose Gray and Ruth Rogers (Ebury Press, 1995).
Issue #106
01/23/2007
Cipolline Onions in a Sweet and Sour Sauce
The famous Italian cipolline onion is sweet and delicate—the perfect foil for this tangy sauce.
Issue #2
01/03/2013
Farro Risotto
This wintry risotto is rich with butternut squash, mushrooms, and sage. The farro remains perfectly springy and al dente, creating a nice contrast to the softer textures in the dish.
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12/21/2009
Italian Fish Soup (Acqua Pazza)
Acqua pazza is Italian for “crazy water,” and this aromatic fish broth flavored with white wine, garlic, and tomatoes is crazy delicious. Evocative of the Southern Italian holidaytime Feast of the Seven Fishes, it’s a lovely dish to serve on Christmas Eve. Continue...
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Source: Italian Food Forever
11/10/2009
Butternut Squash Soup with Ravioli
Traditional butternut squash soup gets an upgrade with the addition of ravioli and sage roasted walnuts. Drizzle with molasses and sprinkle with sea salt for a decadent touch.
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Source: jasonandshawnda.com
10/05/2008
Beef and Butternut Squash Stew
A beautifully balanced stew of browned beef and butternut squash.
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Source: Food Network