Articles from this issue
As head of dessert operations at Locanda Verde in New York, DeMasco showcases her favorite Italian ingredients. Here she shares recipes for six sensational desserts
Don’t underestimate a pre-dessert dessert. These four small bites will clean your palate, readying you for the final act.
Rich and light, these confections make good work of semisweet chocolate in a ganache, sorbetto and more.
Cremona: A Place of Enduring Elegance
A small center of sophistication in Lombardy, this town abounds with excellent sweets and sounds, from its addictive torrone to its incomparable violins.
James Beard Award-winning pastry chef Karen DeMasco creates six alluring desserts with ingredients from her Italian pantry.
Make this collection of unique Italian cookies sporting dates, nuts, sesame seeds and chocolate.
Hearty Zibibbo grapes grow on the arid and far-flung island of Pantelleria to produce its coveted Passito.
Actress Debi Mazar talks about her new cooking show, her favorite restaurants, and her blog, Under the Tuscan Gun.
Armani brings Peck to Dubai, a new pastry tool line, our resident chocoholics pick their favorites from Italy, and more.
Italian minimalism is built into a stunning Brooklyn location.
A look at Panettone, Italy’s prolific and iconic sweet bread.
A simple meal of porcini mushrooms, pork tenderloin and a fruit crumble.
Mushroom carpaccio, tuna steak and poached apples make this light, seasonal meal.
Scuola Di Cucina
A guide to making a classic-style cacciatora with rabbit.
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