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03/09/2011
This classic sweet and sour eggplant dish is rich and sweetened with caramelized onions and raisins.
Issue #136
01/10/2011
Butcher shops all across Sicily sell these bacon-wrapped scallions called Cipollate con Pancetta.
Issue #136
07/18/2008
Chilling the ricotta–prosciutto mixture after mixing it allows the flavors to come together and makes the balls easier to form.
Issue #113
10/02/2007
The leaves of cavolo nero may be left whole when they're braised; they cook slowly into a luscious heap.
Issue #106
10/02/2007
In this rendition of pesto the sweet and nutty cavolo nero replaces both the basil and pine nuts.
Issue #106
01/11/2006
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
12/15/2005
At Barbuto, this simple vegetable dish is roasted in the restaurant's wood-burning oven, which gives it a slightly smoky flavor.
Issue #78
11/04/2011
This tart combines delicately flavored treviso with pungent gorgonzola.
Issue #51
05/14/2007
These artichokes make the perfect start to any meal.
Issue #50
06/21/2007
The Tuscan passion for white beans is reflected in tasty dishes like this one.
Issue #46
06/21/2007
This simple preparation is a favorite way to prepare beans in Tuscany—home of the mangiafagioli, or bean eaters.
Issue #46
06/21/2007
Marcella Hazan schooled us in the making of this dish in her Venetian kitchen.
Issue #38
10/24/2000
John Gottfried owner of Gourmet Garage shared this recipe with us. He uses premium salted butter in this risotto.
Issue #36
10/23/2000
These irresistible crisps are a typical traditional lunch-time fare for Friulian vineyard workers.
Issue #35
10/19/2000
Ben Gambaro of the Missouri Baking Co. made this unorthodox but delicious risotto for us.
Issue #34
03/08/2002
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
04/02/2002
Very similar to spinach gnocchi, these dumplings, which originated in Florence, are called “naked” because they wear no shell of dough.
Issue #12
03/01/2007
The addition of green beans and potatoes to this dish may seem unusual but it is a genuine Ligurian tradition.
Issue #7
02/15/2007
From the small town of Capolattaro, Italy, comes this recipe, adapted for American kitchens.
Issue #6
01/23/2007
White truffles transform any vegetable or salad into a culinary experience.
Issue #3