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02/27/2012
Brodo (Beef Broth with Tortellini and Parmesan)
This classic Italian broth, is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992).
Issue #145
10/02/2007
Cavolo Nero and Borlotti Bean Soup
This recipe for the classic Tuscan soup is based on one in The River Cafe Cook Book by Rose Gray and Ruth Rogers (Ebury Press, 1995).
Issue #106
12/21/2007
Nick's Minestrone
This soup, on the menu at Nick's Italian Café in McMinnville, Oregon, is served tableside and topped with a generous spoonful of fragrant, freshly made pesto.
Issue #73
10/13/2005
Dried Fava Bean and Pork Stew
This stew, though eaten throughout the year, is most popular in Sardinia in the winter, when wild fennel is at its peak.
Issue #68
10/23/2000
Cranberry Bean and Pearl Barley Soup
In place of barley, some versions of this soup use farro—a term that, in Italy, can refer to spelt, emmer wheat, or einkorn, all early ancestors of wheat.
Issue #35
11/30/2007
Fish Stew in the San Benedetto Style
A classic stew, this recipe is the grand finale to the Cena della Vigilia feast prepared by author Eugenia Bone.
Issue #31
07/24/2012
"Leftover" Minestrone
The concept of this soup is to use up all the bits of vegetables and pantry items in your kitchen to create a simple soup that will be inherently different each time you make it.
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