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2
MY
ROUSES
EVERYDAY
MARCH | APRIL 2018
FOOD
12 Olio d’Oliva
by
Sarah Baird
18 Il Formaggio
by
Liz Thorpe
23 Salumeria
by
Alison Fensterstock
26 Pasta, Riso e Polenta
by
Crescent Dragonwagon
30 I Pomodori
by
Helen Freund
54 Il Dolce
by
C
rescent Dragonwagon
DRINKS
34 Regioni del Vino
by
David W. Brown
48 Digestivo
by
Wayne Curtis
50 Limoncello
by
Sarah Baird
52 Caffè
by
David W. Brown
HOLIDAY
8
St. Joseph’s Day
ITALIAN GULF COAST
40 La Musica de Louis
Prima
by
Jason Berry
42 Italiani della Costa del
Golfo
RECIPES
9
Pasta Milanese
15 Chicken Cacciatore
22 Cacio e Pepe
27 Saffron Risotto with
Lobster Tail
29 Osso Buco
29 Polenta
31 Pasta Arrabiata
49 Toronto Cocktail
49 Negroni Cocktail
51 Limoncello
55 Tiramisu
IN EVERY ISSUE
1
Letter from the Family
4
Departments, Products
& Services
6
Eat Right with Rouses
by
Esther Ellis, RD
table of contents
MARCH | APRIL 2018
31
27
29
15
Do you dip your biscotti
in your coffee?
At home, nobody will judge you, but in Sicily,
you might get a few glares ... Italian food
culture dictates that biscotti, or cantuccini,
is dipped traditionally in Vin Santo, a Tuscan
dessert wine.
Learn more on page 53.