A writer goes in search of bitter honey and other specialties of Sardinia, an island so isolated it calls the rest of Italy "The Continent."
The European Union has judged hundreds of traditional foods to be national treasures. Here's why cooks are celebrating.
the good fat; Tuscan-Style Sautéed Spinach
In France, an American barge captain and cook teaches guests how to navigate life as the locals do.
The Tomato Prince
Louis-Albert De Broglie rules a tomato kingdom: He grows 514 varieties at his château-hotel in France. A few of the most worthy appear at an extraordinary dinner party in his greenhouse.
This quintessential Sardinian comfort food, pane frattàu, is made with thin, crisp Sardinian flat bread called pane carasau, which is available at specialty food shops and Italian markets. The bread is moistened and then layered with tomato sauce to create a lasagna-like dish that 's topped with fried eggs—perfect for a late-night supper. If you can't find pane carasau, use very thin lavash and oak it briefly in the stock. Great Comfort Food Recipes
Tahini sauce always accompanies falafel; it's also traditional for dressing simple plates of fried, broiled, or roasted fish. The sauce lends a platter of steamed or roasted vegetables a spark of flavor and richness they might lack on their own.
There are many explanations for the name of this pasta, which means "strangle the priest": Nancy Harmon Jenkins's favorite claims that the pasta was meant to fill the priest to the choking point at Sunday lunch so he wouldn't overindulge on the roast that followed. It's very difficult to cook this pasta to the perfect al dente stage: some parts will be underdone, while others will be quite soft. Fast Weekday Pastas