These simple broccoli rabe–sausage sandwiches are a favorite postmarket lunch of cook and author Lidia Bastianich.
Chef Michael Tusk of San Francisco’s Quince Restaurant gave us the recipe for this rich, woodsy version of sformato, a warm and savory Italian custard.
We developed this recipe using several traditional ones for this famous Italian specialty.
This recipe for this Venetian classic was shared with us by Al Covo, the restaurant where we had the best fritto misto in Venice.
This centuries-old dish was a favorite of Venetian sailors.
The batter in this recipe is adapted from one given for frying vegetables in the 19th-century Italian cookbook, The Art of Eating Well (Random House, 1996).