Smitten Kitchen (2)
Jamie Oliver (1)
Local Lemons (1)
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.
In this olive oil cake recipe, a heady mixture of olive oil and preserved oranges flavors the moist, dense Sicilian cake.
Herbs, garlic, and bread crumbs add a savory topping to tomatoes in this simple Tuscan side dish.
Tomato paste lends depth and flavor to many dishes.
This dessert is the lemon lovers paradise.
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.
The Tuscan passion for white beans is reflected in tasty dishes like this one.
While visiting the famed Brandolini family at their Vistorta wine estate in Friuli, they served us this dense cake—a family recipe.
Marcella Hazan schooled us in the making of this dish in her Venetian kitchen.
A truly authentic Italian salad, loaded with tomatoes, garlic, basil, and olive oil.
This crispy pizza turnover, whose name means “trouser leg” (for its shape), is a specialty of Naples—san marzano territory.
These pillowy mushrooms surprise those who eat them with flavors that turn from delicately sweet to sharp.
The recipe for this tumala is a lighter version of its predecessor, an ancient casserole of layered meats, cheese, egg, and rice.
This stew is from Bari, a coastal town in southeastern Italy, where lamb is a staple.
In Venetian cooking, saor, meaning "sour", is a tart, slightly sweet marinade for fish.
This gooey delight is creamy and tangy, with an almost lemony flavor.