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FOODIE PAM

Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

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Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

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Saveur

MAGAZINE

April, 2008

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(1) | bread(1) | chicken(2) | desserts(1) | fish(2) | fruit(1) | lasagna(1) | main(7) | meat(1) | misc(2) | pasta(8) | pie(1) | rabbit(1) | salad(2) | sides(2) | soup(1) | stew(3)

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Alessandra Spisni’s Ragů alla Bolognese

(Saveur, April, 2008)

Alessandra Spisni, who owns a cooking school in Bologna, shared her hearty recipe with us. She makes hers in large batches so make sure you have plenty of mouths to feed.
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Anna Nanni’s Baked Spinach Lasagne

(Saveur, April, 2008)

This recipe combines a hearty ragů alla bolognese with fresh spinach pasta to create an authentic Italian favorite.
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Anna Nanni’s Ragů alla Bolognese

(Saveur, April, 2008)

The ragů made by Italian cook Anna Nanni is brightly flavored and slightly tangy, owing to the addition of canned tomatoes.
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Black Currant–Flavored Fruit Salad

(Saveur, April, 2008)

This molded dessert features an abundance of raspberries and blackberries floating in a black currant flavored gelatin.
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Borscht

(Saveur, April, 2008)

This classic beet soup is traditionally served with savory pastries called pirozhki.
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Classic Ragů alla Bolognese

(Saveur, April, 2008)

According to the Bolognese chapter of the Accademia Italiana della Cucina, the following recipe is the official one for classic ragů alla bolognese.
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Cottage Cheese with Collard Greens

(Saveur, April, 2008)

An Ethiopian favorite, these flavorful greens have an interesting addition–cottage cheese.
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Ethiopian Flatbread

(Saveur, April, 2008)

Injera, the spongy, crępe-like sourdough flatbread usually made from tef, a hardy Ethiopian grain, can be easily replicated at home with all-purpose flour, yeast, and a nonstick skillet.
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Ethiopian Lentil Stew

(Saveur, April, 2008)

The small lentils (variously called red lentils, pink lentils, Egyptian lentils, and, in South Asia, masoor dal) used for this dish turn yellow when cooked.
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Ethiopian Spice Mix

(Saveur, April, 2008)

Berbere, whose name means hot in Amharic, is a chile-spice blend that's essential to many Ethiopian dishes.
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Ethiopian Spiced Butter

(Saveur, April, 2008)

This seasoned, clarified butter is a key component of many Ethiopian dishes.
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Fennel, Sunchoke, and Apple Salad

(Saveur, April, 2008)

This refreshing salad works perfectly as a side dish or an appetizer.
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Herbed Fish-and-Rice-Stuffed Pastry

(Saveur, April, 2008)

This beautiful Russian pastry combines cod, salmon, rice, and herbs to create a delicious and unique dish.
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Homemade Tagliatelle

(Saveur, April, 2008)

A step-by-step guide to making fresh tagliatelle.
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Homemade Tomato Paste

(Saveur, April, 2008)

Tomato paste lends depth and flavor to many dishes.
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Mock Apple Pie

(Saveur, April, 2008)

This classic American recipe uses a bit of cracker trickery.
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New Style Ragů alla Bolognese

(Saveur, April, 2008)

While this ragů recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce.
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Rabbit Braised in Red Wine

(Saveur, April, 2008)

The hearty flavor of this lean, game meat is showcased in this simple recipe.
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Ragů Enriched with Chicken Livers

(Saveur, April, 2008)

This rustic version of ragů calls for several different kinds of meat, each contributing a different dimension to the sauce, but it's the chicken livers in particular that lend a gamy depth.
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Spicy Chicken Stew

(Saveur, April, 2008)

This stew of chicken and hard-boiled eggs is one of the most recognized dishes of Ethiopia.
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The Cardinal’s Ragů

(Saveur, April, 2008)

This cinnamon-enhanced sauce was first cooked for the cardinal of Imola in the 18th century.
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Turnips Braised in Málaga Wine

(Saveur, April, 2008)

This dish uses Málaga, a sweet fortified wine from Spain with the character of sherry.
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Tuscan Seafood Stew

(Saveur, April, 2008)

For an alternative version of this robust stew, try substituting red wine for white, which yields a more deeply colored dish.
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