From Mary Cech in Savory Baking. This delicious puttanesca-style spicy tomato crumble with a crunchy topping is great with grilled fish. For an interesting change, scoop a large spoonful on top of fresh cooked pasta.—Mary Cech
The Runner-Up recipe for 1994 in the San Francisco Chronicle, by Shirley Sarvis. As the pork braises, the sauce reduces and will look curdled. Not to worry. This is supposed to happen, and is important to the flavor of the finished dish.
Though the textures of fennel and celery are similar, their flavors are so wildly different that the combination is striking. With little more than olive oil, loads of lemon juice, and pepper, they create just about as refreshing an uncooked dish as you can put on the table in winter. Recipe by Mark Bittman.
A dish I heartily enjoyed recently in Tuscany. This is me experimenting at making it - no claims to authenticity - it is toothsomely tasty, though. It can be on your table in practically no time at all and is dead-simple to make. I have also made this using left-over, cooked salmon, and it is still very good indeed, although missing the smokiness of the original recipe.
This cool dessert is silky-sweet ricotta flavored with espresso coffee and spices. The cheese is packed into a pie dish, chilled, and then unmolded onto a cake plate. Cut into wedges and streaked with a warm espresso chocolate sauce. From The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper, and found at splendidtable.com.