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10/28/2007
Torta di Pane
Torta di Pane, the best known dessert in Tocino, Switzerland, is the favored way for locals to use leftover bread.
Issue #82
01/11/2006
Salad of Cold Spaghetti with Caviar
A simple, cold spaghetti dish ennobled by Sevruga caviar.
Issue #81
01/11/2006
Shaved Fennel with Pecorino
At Barbuto, chef Jonathan Waxman serves variations of this salad on his menu throughout the year using other vegetables-for instance, asparagus in the spring and zucchini in the summer.
Issue #78
12/06/2005
Spaghetti with Clams
Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic.
Issue #77
12/06/2005
Sautéed Artichokes Baked with Mozzarella
Marcella Hazan says that artichokes will only truely develop their flavor when they are deeply browned.
Issue #77
10/29/2007
Wild Herb Frittata
In the dialect of the Veneto Hills of Italy, tortel is another word for frittata, which here usually means a frittata made with herbs.
Issue #75
12/02/2005
Tagliatelle with Fresh Borlotti Bean Sauce
The beans in this dish are probably called enbogonè, "snailed", because they're cooked as the gastropods are.
Issue #75
05/06/2011
Asparagus Frittata
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.
Issue #74
05/09/2007
Prosciutto Rolls
These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese.
Issue #71
07/26/2011
Grilled Mushrooms
The savory simplicity of mushrooms grilled over hot coals is always a favorite summer side dish. Only a hint of garlic and parsley are needed to flavor these earthy vegetables.
Issue #68
09/18/2008
Roast Baby Lamb with Wild Fennel
A simple recipe for this widely popular dish in Sardinia.
Issue #68
03/06/2007
Pasta Primavera
The freshest vegetables of the season are the secret to infusing this Italian classic with color and flavor.
Issue #66
09/15/2005
Shrimp with Spicy Garlic and Tomato Sauce
Vigliacca can mean scoundrel which in the case of a sauce means that it's spiced with chile peppers.
Issue #63
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
01/18/2010
Pasta with Carrots, Risotto-Style
We adapted this recipe from The Minimalist Cooks Dinner by Mark Bittman (Broadway Books, 2001). If you can't find the short, twisted "twin" pasta called gemelli, use penne instead. Continue...
Issue #59
03/06/2007
Shrimp Fra Diavolo
Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good.
Issue #58
03/06/2007
Spinach with Pine Nuts and Raisins
A popular Roman-Jewish specialty, this dish is simple but exquisite.
Issue #58
03/29/2007
Macaroons
This recipe is adapted from Professional Baking by Wayne Gisslen.
Issue #50
06/21/2007
White Bean, Tuna, and Red Onion Salad
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.
Issue #46
10/25/2000
Sicilian Fennel Salad with Oranges, Arugula, and Black Olives
In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green.
Issue #37
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