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10/12/2011
Cime di Rapa Fritte (Slow-Cooked Broccoli Rabe)
Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil.
Issue #141
09/10/2011
Sedano e Pomodori Brasati (Braised Celery and Tomato)
In this recipe, celery stalks' stringy fibers, often removed before cooking, act as a brace to help the vegetable keep its shape through a long simmer.
Issue #141
03/26/2012
Parsley and Pancetta Salad
Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston's Dolce Vita restaurant.
Issue #135
03/06/2007
Spinach with Pine Nuts and Raisins
A popular Roman-Jewish specialty, this dish is simple but exquisite.
Issue #58
01/23/2007
Cipolline Onions in a Sweet and Sour Sauce
The famous Italian cipolline onion is sweet and delicate—the perfect foil for this tangy sauce.
Issue #2
11/13/2012
Kale and Sausage Penne with Lemon Cream Sauce
This is a pasta dish of strong flavors: dark, earthy kale is offset by bright lemon cream and a warm, aromatic heat from crushed red chiles and garlic.
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