by Casey Barber
March 18, 2013
“Though pasta fagiole is traditionally simmered for hours as dried white beans turn soft and plump, creating a creamy sauce, this version might make your grandma blush. I’m cheating by using canned cannellinis, creating a hearty and satisfying stew that cooks in less than an hour.”
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by Danielle Oteri
February 14, 2013
“Further south, Sicilian nuns passed on the legacy of 9th-century North African Arab rule via the beloved cannoli. Legend has it that cannoli originated in a harem where a cream-filled, banana-shaped pastry was made to honor the sultan’s… gifts.”
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