Winter 2026 Issue
RecipesMelted Fennel Gratin
Serve with pork chops, or spoon over sourdough toast spread with ricotta.
RecipesBroccoli Rabe With Pecorino
Our take on Utica greens, an Italian American classic from central NY.
More Features
Where to eatThe 8 Best Cioppino in San Francisco
From the heart of Little Italy to the dock of the Bay, these restaurants serve the city’s best bowls of seafood stew.
CultureHailee Catalano Cooks Next-Gen Italian American
In her debut cookbook, the chef and TikTok phenom breaks new ground on the foods she grew up with.
DrinksThe Italian Spirit Getting an American Makeover
American distillers are tapping the spirit of Italian grappa with these potent pours.
CookingFully Loaded Sweet Potatoes to Fuel Me and My Family
Chef Millie Peartree shares how gym sessions strengthen her body and creativity.
trendsGlacé Fruit Is the Season’s Most Photogenic Food Trend
Be it for eating or decoration, candied fruit is making a comeback in stylish spaces.
CookingHow a Brownie Helped Me Return to My Body After Pregnancy Loss
For The Fourth Trimester, novelist Aisha Muharrar writes about recovery and grief.
CookingAn Old-School Italian Dessert That Always Impresses
Zabaglione seems fancy, but actually comes together in 15 minutes.
More Recipes
RecipesSpiced Meatballs With Raisin-Pistachio Pilaf
In this one-pot dinner, tender meatballs cook atop bejeweled rice.
RecipesSpeedy Chicken Stroganoff
Treat humble chicken breasts to a luxe sauce of mustard and crème fraîche.
RecipesHot Honey–Glazed Salmon
This broiled fish has a spicy, sweet lacquer. Serve over rice or quinoa.
