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02/13/2013
White Chocolate-Cardamom Panna Cotta
Sweetened with white chocolate only, this rich, Middle Eastern-inspired panna cotta, from test kitchen assistant Phillip Basone, gets its distinctive floral aroma from an infusion of blistered cardamom.
Issue #152
02/28/2013
La Tarte (Vanilla-Rum Custard)
Take this custard out of the refrigerator about 10 minutes before serving.
Issue #134
08/23/2007
Italian Beef Sandwiches
Found in "beefstands" all over Chicago, this favorite sandwich is a meat lover's dream.
Issue #105
01/16/2008
Spinach and Cheese Gnocchi (Spinatnocken und Topfennocken)
Why settle for just one type of gnocchi, this recipe offers both spinach and cheese.
Issue #96
01/17/2008
Cannoli
These Sicilian treats are one of America's favorite Italian pastry.
Issue #95
09/15/2005
Chocolate Tart
The owners of Trattoria Garga makes this tart as an alternative to the panna cotta (cooked cream) served in most local trattorias. Digestives are English sweet wheat crackers taken with tea.
Issue #63
10/30/2007
Veal with Caper Sauce and Pork with Anchovy Sauce
These two delicious sauces can be used at home to dress up leftover meats.
Issue #62
06/21/2007
Florentine-Style Baked Beans
The Tuscan passion for white beans is reflected in tasty dishes like this one.
Issue #46
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
02/15/2007
Vitello Tonnato
With its intense flavor and elegant presentation, this dish makes a lovely entrée for any gathering.
Issue #6