September/October 2014 Table of Contents
The Italian Table
62 | Savoring Sicily’s Olives
Come along to experience Italy’s most nuanced cuisine and the time-honored tradition of harvesting and curing olives.
By Nancy Harmon Jenkins
72 | A Way with Pasta
Forget complicated. At his cooking school in Verona, Giuliano Hazan shows you how stunning simple can be.
By Giuliano Hazan
80 | Grown in Puglia
From fava, olive oil and broccoli rabe to some of the best seafood in the country, the heel of the boot is Italy’s breadbasket. You don’t want to miss a taste of this region.
By Jane Black
90 | Faith’s Florence
Thirty years ago author Faith Willinger fell in love with the simple foods of this picturesque city. Join her for an insider's gastro-tour of the place she now calls home.
By Faith Willinger
49 | The New Fat Revolution
Bacon is everywhere. Butter is the new darling. Seems that fat is back big time. But should it be?
By Shaun Dreisbach
Healthy in a Hurry
27 | Weeknights: Sheet-Pan Dinners
37 | In Season: Mushrooms
44 | Makeovers: Apple Bavarian Torte