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06/21/2007
This hearty but brothy soup is one of Tuscany's most famous bean dishes.
Issue #46
10/17/2000
One-pot meals like this—made on Crete with both domesticated rabbit and wild hare—are basic to the island's cuisine.
Issue #43
06/21/2007
Fish soups of this kind are common all along Italy's Adriatic coast—but this version, from a Venetian fishmonger, is unusually full of flavor.
Issue #38
10/20/2000
A long roasting time intensifies the flavor of the tomatoes—but use very good ones to begin with.
Issue #34
10/19/2000
Chickpeas, versatile, protein-rich legumes, have been a Middle Eastern staple for thousands of years.
Issue #34
10/19/2000
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
10/19/2000
Tenerumi are the leaves of the cucuzza, a Sicilian zucchini. Father Sal felt there could be no substitute but we made a good soup in the same spirit with dandelion greens and spinach.
Issue #34
03/08/2002
Originally from Calabria, this dish is now a Rao's Restaurant standard.
Issue #28
05/21/2007
Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage.
Issue #27
03/01/2007
You don’t need to rely solely on fresh tomatoes to impart the taste of summer.
Issue #26
03/04/2002
America knows this Italian favorite as chicken cacciatore (hunter's-style), but it's really alla cacciatora, named in honor of the hunter's wife.
Issue #26
03/14/2002
Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season.
Issue #21
12/04/2000
The result of the long, slow-cooking process in this dish, is a meltingly tender stew of meat and vegetables, best scooped up with tortillas.
Issue #16
03/08/2007
A Majorcan specialty, this pomegranate sauce is particularly suited to quail.
Issue #9
03/14/2007
Ripe tomatoes are best for this pizza sauce; if your tomatoes lack flavor, add tomato purée.
Issue #7
02/15/2007
Ripe, juicy tomatoes and an elegant simplicity of approach—this moist, flavorful salad reflects Tuscan cooking at its best.
Issue #6
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09/15/2011
This hearty fish stew fairly bursts with onions, celery, and bell peppers—Acadiana's signature flavors.
Issue #4
11/14/2012
For a crowd-pleasing weekend meal, serve this family-style menu featuring beef rolls simmered for hours in a rich red tomato sauce along with plenty of garlic bread, some simple antipasti, and a decadent chocolate and caramel tart.
Does Not Apply
09/05/2012
While the days are still warm and evenings begin to feel pleasantly crisp, host a simple but elegant dinner party with this menu. Peak tomatoes are delicious stuffed and roasted, garden-grown thyme is the perfect adornment for simple grilled lamb chops, and a blackberry-apple cake topped with a dollop of crème fraîche makes the most of the overlap of seasons.
Does Not Apply
08/26/2011
This cool but spicy relish is the perfect partner for hot cornmeal-okra fritters.
Does Not Apply
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