Articles from this issue
Santa’s Little Helpers
Inspired by the recipes and flavors of Italy, two mixologists create ten innovative party-starting cocktails.
8 Perfect Pairings
Reinvent the cheese board with exciting conserves, compotes and condiments.
Delicate broths lead elegant holiday dinners.
A covey of six
Quail warms the winter kitchen with a group of roasting-hot recipes.
The small Emilia-Romagnan city of Parma lures with its royal cheese, prized prosciutto and cultural breadth.
Impress the epicureans on your list this year with these 24 rockin’ regali.
Here’s the lowdown on THE GLITTERING PRIZES of Italy’s spumante.
Kick off 2010 watching fireworks explode over the Eternal City. Here’s your guide to places to eat, stay and party on New Year’s Eve in Rome.
The rich, unctuous dish cotechino con lenticchie is the first meal of the new year, and promises fortune.
A “devil’s” chicken, cabbage salad and banana dessert make up this light winter meal.
Scuola di Cucina
A guide to making bignè alle pere con cioccolato, pear cream puffs with chocolate sauce.
After finishing his holiday album, famed tenor Andrea Bocelli talks about his favorite spaghetti and meals with his family.
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