A simple stuffing, sweetened with apples and chestnuts and lightly accented with cinnamon and sage, is rolled up inside a butterflied pork loin in this centerpiece dish.
A coconut-milk curry scented with lemongrass and ginger.
A cross between a soup and a stew, this hearty recipe is as filling as it is savory and delicious.
We recommend buying “dry” scallops, which don’t have chemical additives and taste better than “wet.”
Alla barese, in the Bari style, always means this favorite preparation, made with the spicy greens called broccoli rabe or rapini in America, a little garlic, a pinch of chili pepper, and a few anchovies for the salt.
Peruvian dish prepared quinotto-style (like a risotto but with quinoa), only creamier and more indulgent thanks in part to a generous topping of cheese. You can eat it just as it is, or as a side for a stew.