Bestriding the shoulders of the island’s western verges is the perfect borgo medievale (medieval village) of Erice, called so after he who was the mythical son of Venus, sired by the king of the ancient tribe of the Elimi. There is a fascination about the village, its apocryphal tales and its truths—gifts, one thinks, of the cults that once worshiped the gods of beauty and love there and carved into the village walls scripts still undecipherable. Limpid, sweet is its air, and from its sweeping lofts one sees Mt. Etna, her fury diffused in far-off mists. And there on a small piazza sits the pasticceria of Maria Grammatico, who fashions the most gorgeous, most delicious evidences of rustic Sicilian pastry. Many of Signora Grammatico’s formulas are borrowed from the epoch of the Ericina convent pastry-making—it, too, having once practiced a temperate rather than a Baroque style. This is a version of the celebrated Ericina ricotta pie.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.