From SAVEUR Issue #136by Fabrizia Lanza Bright, earthy, and suffused with the intensity of the Sicilian sun: that's how I'd describe the elements of our cuisine. Tomatoes are foremost on the list; at the end of August at Case Vecchie, my family's home in central Sicily, our kitchen counter and entire courtyard are covered with tomatoes as we cook them into sauce, dry them whole in the sun, and purée and reduce them into a sun-dried paste. Keep reading »
Recipe for classic Italian meatballs. How to make meatballs: brown them first in a skillet and then braise them in a sauce of red wine and tomatoes. Serve with crusty bread or spaghetti to sop up the sauce.
From SAVEUR Issue #135by Sara Jenkins Growing up in Italy taught me to eat locally and seasonally as well as simply, but over the years it's become harder and harder to find thoughtful, high-quality food at casual, easygoing places.Keep reading »
From SAVEUR Issue #134by Gabriella GershensonOf all the starters that kicked off my Russian Jewish family's most festive meals, I would always reach for the hard-boiled egg whites filled with red caviar. The treat primed my palate for all types of fish roe. I remember the first time I tasted true caviar (the term for salted sturgeon eggs), an inky constellation on a cracker. That mouthful embodied everything I liked about salmon roe, intensified: the beads were more pungent; they imparted astounding flavor for their tiny size. Keep reading »
Christmas is on its way, which means it's time to start planning the dinner menu. Skip the goose this year in favor of a standing rib roast with bordelaise sauce from France or veal with tuna-caper sauce from Italy — or maybe even Sweden's Janssons's Temptation. Make your celebration international with our collection of 23 deliciously festive Christmas recipes from around the world. See the full photo gallery »
by Roberta Corradin I'm a good Italian girl: no matter where I am when I wake up on December 22—and, since I work as a food and travel writer, I might be very far away—I catch a flight back to my mother's house to help her prepare Christmas lunch. Mom still lives in the town where I was born, in the Alpine village of Oulx, nearly 50 miles west of Turin. Oulx is technically in Italy (specifically, in the region of Piedmont), but it's only eight miles from the French border, and until the late 19th century the area belonged to France. As a result, the local culture is a mix of Gallic and Italian influences. When it comes to food, you're as likely to find fantastic crepes as you are lovely handmade pastas. Keep reading »
These Roman-style biscotti are a favorite of Nick Malgieri's for their distinctive anise flavor and atypical baking method: the loose batter is poured onto a baking sheet and baked like a cake. The result is light biscotti with large chunks of almonds and hazelnuts.