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Entries tagged with 'Bottega Favorita'

Cook the Book: Polenta Pound Cake

Serious Eats Caroline Russock 2 comments

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... More

Cook the Book: Garganelli with Spring Onions, Asparagus, and Peas

Serious Eats Caroline Russock Post a comment

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... More

Crushed Sweet Pea and Ricotta Bruschetta

Serious Eats Caroline Russock Post a comment

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... More

Cook the Book: Lamb Ragu with Artichokes, Oven-Rosted Tomatoes, and Basil

Serious Eats Caroline Russock Post a comment

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... More

Cook the Book: Bottega Caponata

Serious Eats Caroline Russock 2 comments

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... More

Cook the Book: Bottega's Limoncello

Serious Eats Caroline Russock 9 comments

Limoncello is a southern Italian lemon liqueur that is made primarily in Sicily and Sardinia and traditionally served at the end of the meal as a digestivo. Limoncello works equally well before the meal as an apertivo, which is how we're presenting it this week as part of the menu for a full Italian meal. More

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