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April 2013

Issues:

Features & Columns

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Features

Editor’s Letter
Bold Beers in the Land of Barolo
Aged in barrels, sealed with a cork and paired with truffles, the eclectic and deliciously complex beers of Italy’s Piedmont draw from the region’s historic winemaking tradition.
Pasta Now
American chefs are bringing a new level of creativity to the noodle.
Jimmy Fallon Goes to Batali Boot Camp
Mario Batali teaches Jimmy Fallon how to make pasta, braise meat & stuff calzones; Fallon teaches Batali how to ham it up in the kitchen.
» Slideshow: Inside Mario Batali Bootcamp with Jimmy Fallon

Columns

Gastronaut
How to Make Neapolitan-Style Pizza
Entertaining
An Italian Wine-Pairing Summit
The Hungry Crowd
The Hungry Crowd: Mario Batali Interviews Jim Harrison
Restaurants
Frank Bruni's 24-7 Italian Eating Adventure
Tasting Room
Taste Test Winners: Italian Value Wines
Honors
Sommeliers of the Year 2013

Recipes

See Features & Columns | Subscribe to the Magazine

Agrodolce Meatballs

Ale-Poached Shrimp with Saffron Sauce

All'Amatriciana with Extra Umami

Anchovy-Parmesan Butter

Artichokes Two Ways, with Bresaola

Asparagus Pickles

Asparagus Tabbouleh

Asparagus Vinaigrette

Baked Shells with Cauliflower and Taleggio

Balsamic Strawberries with Strawberry Sorbet

Batali's Essential Tomato Sauce

Beef Brisket with Lemon-Oregano Sauce

Beef Goulash with Cumin and Paprika

Beet Gnocchi with Walnut-Sage Butter

Braised Peas with Prosciutto, Pepper and Pecorino

Broccoli Rabe with Sausage

Casarecce with Spicy Skate and Snap Peas

Chocolate Amaretti Cookies

Citrusy Chicken Tenders

Coppa-and-Gorgonzola Piadine

Crab Salad with Mint Oil

Crispy Polenta Bites with Arugula Tapenade

Farro Pasta with Chicken Scarti and Borlotti Beans

Fennel Risotto with Crispy Lamb Sausage

Fettuccine with Spicy Sausage and Cabbage Ribbons

Fresh Asparagus Pesto

Fresh Chile Puttanesca

Fresh Pasta with Pork Shoulder and Cocoa Sugo

Fresh Toasted Fazzoletti

Fried Baked Ziti al Carbone with Lamb Sausage Ragù

Fried Capers and Sage

Fusilli with Shrimp and Lemon Butter

Grilled Eggplant Parmesan

Grilled Lamb Chops with Peperonata

Herb-Butter Roast Chicken with Tuscan-Style Bread Salad

Kale-Anchovy Crumbs

Lamb Roast with Mustard Pan Sauce

Lamb Sausage Ragù

Lamb-and-Fennel Meatballs

Lemon Curd Macarons

Lemon, Garlic and Parsley Cream

Margherita Pizza with Tomato, Mozzarella and Basil

Matzoh Balls in Brodo

Mini Calzones Stuffed with Pepperoni, Pesto and Ricotta

Mushroom Bolognese

Nectarine Pavlovas

Oil-Poached Tuna with Fennel and Orange

Olive-Pistachio Relish

Osso Buco with Horseradish Gremolata

Perfect Neapolitan Pizza Dough

Perfect Pizza Sauce

Pistachio Cream-Filled Eclairs and Cream Puffs

Pork Tenderloin Marinated in Amber Ale

Ricotta Crostini with Pickled Ramps and Crisp Pancetta

Roasted Asparagus with Lemony Bread Crumbs

Sauce-Simmered Spaghetti al Pomodoro

Sausage-and-Olive Pizza with Capers and Pecorino Sardo

Sausage-and-Pickled-Pepper Butter

Soppressata-Rosemary Crumble

Spaghetti with Clams and Crispy Bread Crumbs

Spinach Gnocchi with Shaved Ricotta Salata

Spring Pasta with Blistered Cherry Tomatoes

Spring Peas and Greens with Cacio e Pepe Dressing

Squid Ink Pasta with Asparagus

Summer Squash-and-Arugula Pizza with Fontina Cheese

Thyme-Frico Crumble

Toasted Chorizo Bread Crumbs

Toasted Fazzoletti with Chanterelles and Hazelnuts

Triple-Cheese Cheesecake with Amaretti Crust

Tuna Salad with Chickpea Puree

Whipped Herbed Ricotta

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