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April 2003

Features & Columns

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Features

  • Resources for Throwing a Pig Roast

  • Food Finds: From Olive Oil to Sauce to Pasta

  • Easy Italian Easter

    Casa Tua, Miami Beach's tiniest boutique hotel, is all about casual luxury and light Italian cuisine—just like this Easter lunch at the owners' Biscayne Bay home.

  • A Pig Lexicon

  • Architecture: Monumental Dining | Renzo Piano

    Italian master architect Renzo Piano works on a monumental scale. Here, three of his latest megabuildings—and the best places to eat nearby.

  • Art Of Venetian Cooking

    The Seguso family has been creating some of Venice's most beautiful glassware for 600 years. And as a dinner at their 19th-century villa reveals, their cooking is as exquisite as their designs.

  • Arugula

    growing arugula, Arugula and Gorgonzola Pizza

  • The Great White Way

    Chef Michael White of Manhattan's buzzing Fiamma finds inspiration in Italy's quietest corner: the untraveled and little-known region of Molise.

  • The Simple Home Cooking of Sicily

    Gianfranco Becchina—art collector, amateur archeologist and international antiquities dealer—is also the producer of one of Italy's most flavorful olive oils. And as the six recipes here show, he's one of Sicily's most talented home cooks as well.

Columns

Recipes

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Arugula Salad With Potatoes and Green Beans
Arugula and Gorgonzola Pizza
Baked Egg and Asparagus Gratins
Baked Polenta with Parmesan
Barley Soup with Porcini Mushrooms
Bittersweet Chocolate Tart with Coffee Mascarpone Cream
Braised Summer Squash
Classic Fish Stock
Creamy Artichoke and Sunchoke Soup
Creamy Spaghetti Carbonara
Crispy Apple and Pine Nut Fritters
Espresso Granita with Whipped Cream
Fisherman's Stew
Frittata with Fresh Herbs
Grilled Ham and Cheese Sandwiches with Fried Eggs
Hearty Lamb Ragù with Rigatoni
Herbed Pork Involtini
Homey Borlotti Bean Stew
Italian Tuna Salad Sandwiches with Black-Olive Dressing
Jasmine Floating Island
Lettuce Soup with Watercress-Herb Puree
Linguine with Fresh Tomatoes, Basil and Garlic
Molded Mocha-Marsala Semifreddo
Moroccan Arugula Salad With Beets and Ricotta Salata
Pan-Fried Cheese with Salsa Verde
Pancetta-Wrapped Roast Leg of Lamb
Polenta Squares with Sautéed Broccoli Rabe and Pancetta
Ricotta Cavatelli with Bacon and Zucchini
Risi e Bisi with Pancetta
Roasted Radicchio
Roasted Veal Loin
Rolled Egg White Omelet with Wild Mushrooms
Savory Escarole with Anchovies
Seared Scallop Salad with Asparagus and Scallions
Simple Meringues
Smoked Salmon and Chopped Egg Sandwiches
Soft-Cooked Eggs and Artichokes in Broth
Soup of Bitter Greens with Cheese Dumplings
Spicy Clams with Tomatoes
Steamed Squid and Shrimp Salad with Arugula
Sweet Shrimp with Creamy Semolina
Sweet-and-Sour Vegetable Caponatina
Veal Stew with Rosemary and Lemon
Venetian Spaghetti with Sardines
Whole Roasted Sea Bass with Potatoes and Olives
Young Green Bean, Anchovy and Potato Salad
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