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04/17/2012
Pasta Incu Bietulle (Swiss Chard Cannelloni)
Fresh pasta, whether homemade or bought, is ideal for these hearty cannelloni, baked in zesty tomato sauce.
Issue #147
01/02/2001
Seared Scallops with Butternut Squash
This French-inspired technique of cooking vegetables in an emulsion of butter and water to gives this dish a wonderful richness.
Issue #45
03/05/2002
Eastertide Artichoke Pies
This is an updated Niçois version of Genoa’s classic torta pasqualina, or Eastertide torta (itself probably dating from the 16th century and often filled with Swiss chard instead of artichokes).
Issue #27
03/14/2002
Sole with Cider Sauce
A matelote, which takes its name from matelot, a French word for sailor, is traditionally a freshwater fish stew made with white or even red wine.
Issue #21