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07/13/2012
Porchetta Sandwiches
The portland food cart Lardo serves this succulent roast pork with hazelnut gremolata and lemon-caper aďoli on ciabatta buns accompanied with herb-strewn fries.
Issue #148
01/24/2013
Orange-Scented Olive Oil Cake
In this olive oil cake recipe, a heady mixture of olive oil and preserved oranges flavors the moist, dense Sicilian cake.
Issue #129
09/06/2009
Stuffed Tomatoes
Herbs, garlic, and bread crumbs add a savory topping to tomatoes in this simple Tuscan side dish.
Issue #123
07/27/2012
Homemade Tomato Paste
Tomato paste lends depth and flavor to many dishes.
Issue #110
01/28/2008
Lemon Custard with Dried Lemon Slices and Lemon Fritters
This dessert is the lemon lovers paradise.
Issue #93
05/06/2011
Asparagus Frittata
This recipe appeared with the feature "The Incredible Island of Food and Wine" by Chloe Osborne (April 2004), a close look at the culinary world of Tasmania. Frittatas are typically made on the stove in a skillet, but preparing them in a Bundt pan offers a convenient and beautiful alternative for a festive brunch.
Issue #74
06/21/2007
Florentine-Style Baked Beans
The Tuscan passion for white beans is reflected in tasty dishes like this one.
Issue #46
06/21/2007
Vistorta Chocolate Cake
While visiting the famed Brandolini family at their Vistorta wine estate in Friuli, they served us this dense cake—a family recipe.
Issue #38
06/21/2007
Baked Radicchio Tardivo di Treviso
Marcella Hazan schooled us in the making of this dish in her Venetian kitchen.
Issue #38
03/01/2007
Summer Panzanella
A truly authentic Italian salad, loaded with tomatoes, garlic, basil, and olive oil.
Issue #36
03/04/2002
Calzone
This crispy pizza turnover, whose name means “trouser leg” (for its shape), is a specialty of Naples—san marzano territory.
Issue #26
06/18/2007
Stuffed Mushrooms
These pillowy mushrooms surprise those who eat them with flavors that turn from delicately sweet to sharp.
Issue #18
06/18/2007
Sicilian Rice Timbale
The recipe for this tumala is a lighter version of its predecessor, an ancient casserole of layered meats, cheese, egg, and rice.
Issue #18
09/11/2007
Lamb Neck Stew with Polenta
This stew is from Bari, a coastal town in southeastern Italy, where lamb is a staple.
Issue #10
07/17/2007
Striped Bass in 'Saor'
In Venetian cooking, saor, meaning "sour", is a tart, slightly sweet marinade for fish.
Issue #7
01/23/2007
Goldensandwich
This gooey delight is creamy and tangy, with an almost lemony flavor.
Issue #2
07/22/2010
Sun-Dried Zucchini
The classic Italian flavors of mint and zucchini are intensified by the drying of the zucchini and the heat from cayenne peppers in this tantalizing combination from Hunter Angler Gardener Cook. Continue...
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Source: Hunter Angler Gardener Cook
06/11/2010
Summer Tray-Baked Salmon
Serve this lovely, summery seafood dish with garlicky mayonnaise. Continue...
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Source: Jamie Oliver
05/13/2010
Grilled Eggplant and Olive Pizza
First grill the eggplant. Then assemble the pizza and grill that too. It makes nine appetizer-size portions or four hearty entrees. Continue...
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Source: Smitten Kitchen
09/03/2009
Focaccia with Figs and Goat Cheese
The topping possibilities are endless for focaccia, but we like this one with fresh figs, goat cheese, and pine nuts. Continue...
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Source: Local Lemons
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