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02/28/2008
'New Style' Ragł alla Bolognese
While this ragł recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce.
Issue #110
06/21/2007
Calf's Liver and Onions
This recipe, from Harry's Bar in Venice, is the definitive version of fegato alla veneziana, the traditional dish of calf's liver and onions.
Issue #38
06/21/2007
Cuttlefish Stewed in Its Ink
Cuttlefish is a roughly oval-shaped cousin of the squid, with thicker, sweeter flesh and richer ink—and more of it.
Issue #38
10/23/2000
Squash Gnocchi with Meat Sauce
For this recipe, it is best to cook the meat and tomatoes seperately so that the fat from the meat does not get into the sauce.
Issue #35
09/11/2007
Lamb Neck Stew with Polenta
This stew is from Bari, a coastal town in southeastern Italy, where lamb is a staple.
Issue #10
01/23/2007
Wild Mushroom Risotto with White Truffles
During white truffle season in Italy, authentic local dishes like this are adorned with the famous fungi.
Issue #3
10/23/2012
Joe's Special
Joe's Special is one of the most odd and divine scrambles known to man. Consisting of egg, garlic, spinach, and ground beef, the dish originated in San Francisco in the 1920s, at a long-gone Italian-American restaurant, New Joe's.
Issue #150
06/21/2007
Spider Crab with Zucchini and Artichokes
Spider crab (Maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but we like this preparation, given to us by a local fisherman.
Issue #38
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