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08/19/2011
Stewed Sweet Peppers (Peperonata)
This sweet, simple pepper stew is an ideal use for summer's bounty of sweet peppers. It makes a great antipasto atop bruschetta.
Issue #128
11/04/2011
Treviso and Gorgonzola Tart
This tart combines delicately flavored treviso with pungent gorgonzola.
Issue #51
10/30/2007
Potato Purée
Use waxy potatoes for this Tuscan purée.
Issue #54
11/14/2007
Deep-Fried Cardoons
Much-loved in Italy and France, fried cardoons are among author Mireille Johnston's favorite dishes.
Issue #15
04/06/2007
Fried Whole Artichokes
If you can't get to Rome, these "artichokes in the Jewish manner" are the next best thing.
Issue #11
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
03/28/2012
Dry-Cured Olives with Rosemary and Orange
Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary.
Issue #136
03/09/2011
Eggplant Caponata
This classic sweet and sour eggplant dish is rich and sweetened with caramelized onions and raisins.
Issue #136
01/10/2011
Bacon-Wrapped Scallions
Butcher shops all across Sicily sell these bacon-wrapped scallions called Cipollate con Pancetta.
Issue #136
01/09/2011
Carciofi Arrostiti (Roasted Artichokes)
Though traditionally cooked in embers, these artichokes are equally as succulent when oven-roasted
Issue #136
03/08/2010
Sweet and Sour Onions (Cipolline in Agrodolce)
This dish is beloved in Rome, where it pairs naturally with roasted meats like porchetta.
Issue #128
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
10/23/2000
Cheese Crisps
These irresistible crisps are a typical traditional lunch-time fare for Friulian vineyard workers.
Issue #35
03/08/2002
Roasted Peppers
Peppers are roasted daily at Rao’s. According to Rao’s Cookbook, “The smoky aroma fills the restaurant and lingers until serving time.
Issue #28
01/23/2007
Polenta Pie with Gorgonzola
This cheesy dish is to Italians what macaroni and cheese is to Americans—warm, homey, and comforting.
Issue #2
10/30/2007
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
03/11/2002
Radicchio with Anchovy and Rosemary Sauce
The versatile sauce used here comes from Rogers Gray Italian Country Cook Book (Random House, 1995), by Ruth Rogers and Rose Gray, chef-owners of London's acclaimed (and very Italian) River Café.
Issue #23
01/23/2007
Rose Pistola’s Calamari Cakes
This recipe makes good use of the squid tentacles left over when making a dish that only uses the bodies.
Issue #2
12/12/2012
Christmas Menus from around the World
This year, celebrate Christmas with holiday food from around the world. Plan a festive, multi-course menu featuring the delicacies of Puerto Rico, Sweden, Germany, and more.
Does Not Apply
12/10/2009
Pesto Latkes
These Italian-inspired latkes, topped with a pesto made from pignoli nuts and Romano Locatelli cheese, is the perfect dish to spice up your Hanukkah spread.
Does Not Apply
Source: shem tov v' ta'am tov
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