I love anything that involves cornmeal—corn bread, corn muffins, corn fritters, and especially polenta. Fried, grilled, or served creamy, it doesn't even matter what it's served with; if it's on the menu I will order it. There is something so...
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While I was in Italy, seasonal eating took on a whole new meaning. When something was in season you ate it, not once or twice but every day until it was gone. There were weeks of fresh favas and seemingly...
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The following recipe is from the May 13 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Dating back to 15th-century Italy, bruschetta started out as nothing more than grilled bread rubbed with...
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Among the many great recipes in Frank Stitt's Bottega Favorita, this one for Lamb Ragu with Artichokes, Oven-Roasted Tomatoes, and Basil immediately struck me as something that I really wanted to eat. It might have something to do with the...
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There are many things I ate in Sicily that I cannot replicate at home. Pasta con le Sarde, with its bizarre but awesome combination of sardines, currants, and fennel; Cassata, the tooth-achingly sweet cake made of ricotta, sponge cake, and...
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Photograph by Foodista on Flickr Mixing up elaborate cocktails at home might scare off the average cocktail-maker. The truth is that you don't need a fully stocked bar, gleaming silver shakers, or even exceptional bartending skills to make great...
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