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Recipe (734)
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05/21/2013
Brushing meat with rosemary imparts an herbal fragrance to this Italian steak, which is traditionally served with cannellini beans and lemon wedges.
Issue #157
05/06/2013
A simple salad adds fresh contrast to fried strips of pizza dough.
Issue #156
04/10/2013
A portion of the crust for this pizza is stuffed with earthy roasted mushrooms to mimic a tennis racket handle.
Issue #156
04/10/2013
This most iconic of pizzas is topped with tomato sauce, fresh mozzarella, and basil leaves, the colors of the Italian flag.
Issue #156
04/10/2013
Neapolitan pizzaioli use an uncooked pizza sauce to preserve the bright taste and color of the tomatoes.
Issue #156
04/10/2013
The secret to making this pizza dough is to let it slowly rise in the refrigerator for 48 hours.
Issue #156
04/10/2013
This hefty calzone is stuffed with ricotta and two types of cured pork, and topped with a tangy tomato sauce.
Issue #156
04/10/2013
This signature pizza of both Naples' Starita and New York City's Don Antonio pizzerias is at first fried, then slathered in a rich marinara sauce before it is quickly baked to melt the mozzarella.
Issue #156
04/10/2013
Creamy walnut sauce is paired with golden pan-fried zucchini and smoked mozzarella in this Neapolitan pizza recipe.
Issue #156
04/10/2013
A buttery pistachio purée bolsters this mortadella and mozzarella pizza.
Issue #156
04/10/2013
Antonio Starita, the owner of Pizzeria Starita in Naples, served this butternut squash-topped pizza to Pope John Paul II.
Issue #156
04/10/2013
Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.
Issue #156
01/15/2013
The squid-ink pasta in this striking dish from Manhattan's Il Buco Alimentari & Vineria can be substituted by regular fresh spaghetti.
Issue #153
01/11/2013
A delicious marriage of creamy beans and mussels, this fragrant dish, adapted from a recipe in the Geometry of Pasta (Quirk Books, 2010), is made from a melange of mixed, leftover pasta, called pasta mista.
Issue #153
01/08/2013
These juicy pork chops topped with halved cherry peppers, have been a menu staple at Bamonte's restaurant in Williamsburg, Brooklyn, since the 1950s.
Issue #153
12/17/2012
Both bold and refreshing, this sweet coffee cooler is enjoyed by the locals on hot summer days in Sicily.
Issue #153
12/15/2012
A hearty take on the northern Italian classic from Bamonte's restaurant in Brooklyn, New York.
Issue #153
02/13/2013
Sweetened with white chocolate only, this rich, Middle Eastern-inspired panna cotta, from test kitchen assistant Phillip Basone, gets its distinctive floral aroma from an infusion of blistered cardamom.
Issue #152
11/06/2012
The secret to this simple and satisfying pasta dish is boiling the linguine until it's just al dente, so that it will absorb plenty of the briny, winey sauce when the two are cooked together, along with tender chopped clams, just before serving.
Issue #150
10/23/2012
Tender veal scaloppine dredged in flour and sautéed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon.
Issue #150
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