Seasonal Kitchen: Your Own Little Italy / page 90
Recipes for creating favorite Italian dishes at home: Pizza Margherita; Lasagne Bolognese with Spinach; Winter Minestrone; Veal Cacciatore; Ricotta Cheesecake; and Tiramisu.
The Last Touch: Mozza Love / page 108
Recipe ideas for fresh mozzarella, the foundation of Italian- American kitchens: Fried Mozzarella Balls; Winter Caprese Salad; Pizza Bianca; Baked Rigatoni alla Norma.
Kitchen Notebook: Lasagne Lessons / page 100
Gourmet’s test kitchen editors reveal the secrets to perfect lasagne.
Gourmet Cookbook Club / page 31
A16 Food + Wine, by Nate Appleman and Shelley Lindgren, is the January cookbook selection. A recipe for Braised Cannellini Beans with Garlic, Marjoram, and Oregano; a video of the authors; more recipes from the cookbook; and a forum can all be found at gourmet.com.
Drinks: Rosso Di California / page 26
Across America, restaurants like Osteria Mozza, in Los Angeles, and Spiaggia, in Chicago, are serving up food as good as anything you would taste in Italy. But their impressive wine lists include no American wine. Gourmet’s drinks editor, James Rodewald, investigates the revitalization of Italian varietals in California and tastes up-and-coming great Barberas and Nebbiolos being harvested there.
Cooking Class: Making Mozzarella / page 96
A step-by-step guide to homemade mozzarella, the Italian cheese with a creamy texture.
Food Lover’s Guide to Italian-American New Orleans: Red Gravy and Roux / page 82
Brett Anderson, restaurant writer for The Times-Picayune, gives us a gastronomical tour of Italian-American restaurants in his hometown of New Orleans. Italian-Americans have been a part of the culinary scene in the Big Easy; when New Orleans’ Sicilian immigrants discovered the city’s French-Creole cuisine, residents then became referred to as Creole-Italian. The ultimate New Orleans eating guide is found on pages 84 and 85.
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