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07/13/2007
Caponata (Sicilian Sweet-Sour Vegetables)
This recipe is an adaptation of one in Cucina del Sole: A Celebration of Southern Italian Cooking by Nancy Harmon Jenkins.
Issue #104
01/17/2008
Lamb Kebabs with Eggplant
These delicious kebabs are served off the skewer on a bead of roasted eggplant and fresh cilantro.
Issue #95
10/29/2012
Garides Saganaki (Shrimp with Tomatoes and Feta)
The Greek dish garides saganaki, a bubbling concoction of shrimp, tomatoes, onions, peppers, and feta spiked with a shot of ouzo, was invented in the 1950s, most likely at a restaurant in a seaport like Thessaloníki.
Issue #85
03/06/2007
Magical Muhammara
An exotic blend of spices, nuts, and tomato makes this dip something special.
Issue #85
05/03/2007
Tex-Mex Flaming Cheese
Melted cheese is eaten in one form or another all over the world. In Texas they take it one step further and flambé the queso for a dramatic effect.
Issue #68
05/03/2007
Tex-Mex Chile con Queso
This Tex-Mex favorite is warm, gooey, and totally satisfying.
Issue #68
05/03/2007
Sour Cream Nachos
Here is a simple but tasty snack of melted cheese, beans, and tortilla chips.
Issue #68
07/08/2008
Oven-Dried Tomatoes (Tomates Séchées)
Make a batch of these as a summertime snack.
Issue #67
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
09/01/2005
Stuffed Grape Leaves
This dish is made with fresh grape leaves at St. Gregory in Chicago, but jarred ones work, too.
Issue #60
05/09/2007
Steak Fingers with Salsa Verde
These impossibly good steak fingers—twice-dredged and deep-fried—hooked us at first crunch.
Issue #56
02/15/2007
Crab Salsa
This extravagant salsa makes a lively accompaniment for crab cakes.
Issue #41
10/24/2000
Currant Tomato Parfait
The texture of the jellied tomato consommé should have the consistency of a very soft custard.
Issue #36
10/24/2000
Fried Yellow Tomatoes
This recipe came from Oliveto where Paul Bertolli makes his bread crumbs from day-old sourdough bread.
Issue #36
10/24/2000
Chanterelle Butter
At her Trattoria Tre Stelle in Ithaca, New York, now closed, Victoria Romanoff served this chanterelle butter as an appetizer.
Issue #36
03/04/2002
Calzone
This crispy pizza turnover, whose name means “trouser leg” (for its shape), is a specialty of Naples—san marzano territory.
Issue #26
03/14/2007
Pizza Margherita
Ripe tomatoes are best for this pizza sauce; if your tomatoes lack flavor, add tomato purée.
Issue #7
03/14/2007
Marinara Pizza Topping
A classic Neapolitan pizza topping, marinara takes its name from the marinai, or sailors, for whom it was first baked in the 18th century.
Issue #7
01/27/2007
Eggplant with Kasseri and Kefalotyri Cheese
The different flavors of the cheeses add depth to this simple preparation.
Issue #5
01/27/2007
Squid with Feta Cheese and Tomatoes
In the ouzo bars of Athens, this dish is served as a meze, or appetizer, and is meant to be shared with good friends.
Issue #5
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