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05/06/2013
Angioletti Fritti con Rucola e Pomodori (Fried Dough with Arugula and Grape Tomatoes)
A simple salad adds fresh contrast to fried strips of pizza dough.
Issue #156
04/11/2013
Frittatine di Pasta (Spaghetti Fritters with Ham and Smoked Mozzarella)
Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.
Issue #156
01/11/2013
Cozz'e Fasule (Mixed Pasta with Cannellini Beans and Mussels)
A delicious marriage of creamy beans and mussels, this fragrant dish, adapted from a recipe in the Geometry of Pasta (Quirk Books, 2010), is made from a melange of mixed, leftover pasta, called pasta mista.
Issue #153
01/10/2011
St. Joseph's Day Fritters
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
Issue #136
01/09/2011
Arancine (Saffron Rice Balls)
No snack is as beloved in Sicily as these saffron-scented rice balls filled with ragù.
Issue #136
01/09/2011
Panelle (Chickpea Fritters)
These addictive fritters are a classic Sicilian street food.
Issue #136
10/08/2010
Pesce Spada alla Ghiotta (Swordfish with Olives and Capers)
This dish, based on one from the book My Calabria (See book review), matches meaty swordfish steaks with a rustic, briny sauce of tomatoes, olives, and capers.
Issue #133
01/07/2010
Pasta with Fried Peppers and Bread Crumbs
The secret to making this hearty Basilicatan specialty is to fry the dried peppers to a delicate crisp. Continue...
Issue #120
04/10/2009
Fava Beans with Dandelion Greens
Many restaurants in Matera serve versions of this creamy fava bean puree topped with dandelion greens.
Issue #120
07/18/2008
Ricotta Fritters (Polpette di Ricotta)
Chilling the ricotta–prosciutto mixture after mixing it allows the flavors to come together and makes the balls easier to form.
Issue #113
01/16/2008
Cinnamon Apple Fritters with Cranberry Compote (Fritelle di Mele alla Cannella con Composta di Mirtilli Rossi)
These delightful fritters are essentially Südtirol-style apple doughnuts.
Issue #96
01/17/2008
Cannoli
These Sicilian treats are one of America's favorite Italian pastry.
Issue #95
10/24/2007
Fried Mozzarella Sandwiches
These classic Italian fried sandwiches are traditionally made with cows' milk mozzarella.
Issue #83
09/23/2005
Marinated Zucchini
Like most marinated vegetable dishes, this one is best made a day ahead of serving.
Issue #64
05/14/2007
Caesar Salad
This salad was reportedly invented by Italian restaurateur Caesar Cardini while he was chef at the famous Hotel Caesar's in Tijuana.
Issue #44
06/21/2007
Deep-Fried Anchovy Spines
This recipe, from Colman Andrews's Catalan Cuisine, makes good use of the spines left over when deboning anchovies.
Issue #38
10/23/2000
Sausages with Vegetables
We enjoyed this featured dish at the Agriturismo de Carvalho in Friuli.
Issue #35
10/23/2000
Cheese Crisps
These irresistible crisps are a typical traditional lunch-time fare for Friulian vineyard workers.
Issue #35
10/19/2000
Eggplant Parmesan
This southern Italian classic might be named after the cheese that tops it—but some Sicilians think the title comes from palmigiana, their dialect word for ''shutter'', describing the way the eggplant slices are often overlapped.
Issue #34
03/05/2002
Eastertide Artichoke Pies
This is an updated Niçois version of Genoa’s classic torta pasqualina, or Eastertide torta (itself probably dating from the 16th century and often filled with Swiss chard instead of artichokes).
Issue #27
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