This escarole-stuffed pizza is one of the many delicious dishes that Graziella Di Mercurio cooked for us after our visit to the family mill, Frantoio Mercurius. I’ve included her dough recipe, but the results are just as flavorful when prepared with refrigerated store-bought pizza dough—you’ll need about 2 pounds. Ingredients For homemade dough: For the […]
While we waited for the magic window for harvesting, My Merry Band of Tasters and I rented a house in Toscana where we could create recipes for this Pressing Report. Duccio shared two of his favorites, including this comforting broth enriched with cheese and olive oil. Ingredients Directions Step 1 Place the carrots, celery, onions, […]
Legend has it that porchetta, a highly seasoned and rather large pork roast, originated more than two thousand years ago in the town of Ariccia in Lazio. This zesty spread lets you savor the taste without having to make the roast—serve it with roasted chicken, pork, or vegetables. For a fabulous sandwich, lavish it on […]
Inspired by the ingredients in a traditional Vietnamese summer roll, this is a zesty salad that’s hearty enough for a meal any time of the year. To make the recipe your own, choose the types of cucumber and chiles you like best. Ingredients Directions Step 1 If using thin English or Persian cucumbers, slice them […]
