November 2009

Inside:

On newsstands October 6.

Marco Canora, the acclaimed chef behind Hearth and Insieme in New York, creates a Thanksgiving menu full of bold Italian flavors.
Plus: A timeline with make-ahead tips, the tools that make it easy, and wine recommendations.

Also inside:

A taste of honey: a dozen recipes that show off honey's amazingly wide range of flavors and colors.
Celebrating baccala: Just in time for the holidays, how to handle this prized preserved fish plus recipes that show off its unique flavor.
Slow Food today: a look at the global movement that started in Italy 20 years ago.

Articles from this issue

Menu: Thanksgiving With An Italian Accent

Marco Canora's Thanksgiving Traditions

New York City chef Marco Canora shares his favorite Thanksgiving memories as well as his favorite Thanksgiving foods.

features

The Pace of Change
Some twenty years after Slow Food’s inception, a trip to its
headquarters in Bra and two nearby presidia sheds light on this global
movement’s regional roots.

Miele
Mother Nature’s golden sweetener takes on a myriad of flavors and
aromas. Twelve recipes make use of some of our chosen few.

An Italian Thanksgiving
Chef Marco Canora brings his Italian palate and skills in the kitchen
to an All-American celebration.

Baccala
Hauled from the Atlantic Ocean, then packed and preserved in salt,
this sturdy cod of long-lasting lore has a sophisticated side.

departments

Goods

Books

Roasting Tools
From tying and trussing to carving or cooking, this group of tools
turns out a roast with the most.

Wine
From a rare varietal culled from delicate vines, golden Picolit is a
wine of meditation.

Recipe Index

Semplice
Monkfish pasta with autumn vegetables, escarole salad and rum-soaked
fruit make for a simple seasonal meal.

Cooking School
Learn to make tortine alle carote e porri, savory leek and carrot tarts.

Intervista
Beatrice Trussardi discusses dining and Trussardi Alla Scala
Ristorante in Milan, her fashion company’s foray into fine food.

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