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.
We were served this delightful fish soup on Christmas Eve in Vienna.
A classic stew, this recipe is the grand finale to the Cena della Vigilia feast prepared by author Eugenia Bone.
A swedish feast would not be complete without pickled herring.
This recipe came from Ulrika Bengtsson, chef at the Swedish consulate in New York.
Christer Larsson of Christer's restaurant in New York shared the recipe for this Christmas classic with us.
This dish may have been named for an ascetic 19th-century religious zealot who enjoyed it on the sly.