A City on A Hill

Just barely into the north of Italy, a medieval hill-town- nearly spilling over the edges of a cliff- sits waiting to be discovered by tourists and more local Italians alike.

18th Century Recipes, Pt. 2: Lamb Ragout, Stuffed Sirloin, and More

Today's recipes come from the French cookbook Le Nouveau Cusiner Royal et Bourgeois, by François Massialot. A number of editions were printed from 1691 onward, beginning with one volume and expanding to three. Along with recipes, it also includes advice on different combinations of dishes for serving at banquets and a few fold-out plates showing plating…