Articles from this issue
This batch of steeped and infused concoctions, from tisanes to toddies, keeps the winter chill tastily at bay.
Polenta: Hearty, Rustic and Elegant
We gathered our favorite northern Italian grain and created nine uses for it, from stout dumplings to a rich dessert.
Unseen Serenissima: Venice in Winter
During the quiet off season, tourists disappear and the locals reclaim their city. As the high water and fog roll in, the magic of Italy’s monumental small town comes into view.
Festa di Frittelle
Pre-Lenten fried treats give you plenty to celebrate when the annual Carnevale festival arrives.
Our favorite polentas, must-have cheese knives, our latest cheese obsessions and more.
With celebrations top of mind, Anthony Giglio toasts with metodo classico, the finest sparkler from Italy.
The Criterium splashes Zucca, the rhubarb-infused amaro, with juice and gin.
The lovely Sardinian model and actress Elisabetta Canalis talks about
her best recipe and what’s in her fridge right now.
Cooking by the Clock
Savor a scallop gratinate, pork scaloppine and other recipes, each made in under an hour.
A step by step guide to making herbed bread rolls.
In Milan, nothing is as classic as the Cotoletta alla Milanese, a pounded veal chop that is breaded and fried. Here’s how to make it.
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