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10/04/2012
This dish is a lean cut of beef pounded thin, then spread with a layer of grated cheese, fresh herbs, bits of prosciutto, raisins, and pine nuts, then rolled, tied, seared, and simmered for hours in tomato sauce.
Issue #150
09/26/2012
A dish as simple as caprese salad demands the best ingredients: Use firm, in-season tomatoes, the freshest burrata, and dress with pristine olive oil and top-quality balsamic vinegar.
Issue #150
09/12/2012
Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce.
Issue #150
09/12/2012
This extra-rich version of fettuccine Alfredo is impossible to resist. Boiling the pasta until it's just al dente allows it to soak up plenty of the creamy sauce.
Issue #150
09/11/2012
Whether or not this dish of tube-shaped penne pasta lavished with a peppery, vodka-laced cream and tomato sauce was created in Italy is a matter of heated debate in some quarters; some say it was the result of aggressive marketing on the part of vodka importers. Whatever the case, it has become firmly entrenched as an Italian American classic.
Issue #150
09/07/2012
We may have the master glazier of Milan's cathedral to thank for risotto alla Milanese, the creamy rice dish that gets its vivid color and flavor from saffron.
Issue #150
09/07/2012
For some Italian-American families, Thanksgiving is traditionally preceded by a pasta course: manicotti, filled at a family gathering the night before.
Issue #150
09/05/2012
Mostardabest served with meats, an assortment of boiled cuts, or cheeses that can take its sharpness.
Issue #150
09/05/2012
The owner of Le Cirque set out to make two pasta dishes for his friends while on vacation, one with vegetables, one Alfredo style. But in the end he mixed the vegetables with spaghetti and cream together, and Spaghetti Alla Primavera soon became a regularly-requested item at the restaurant.
Issue #150
07/13/2012
The portland food cart Lardo serves this succulent roast pork with hazelnut gremolata and lemon-caper aïoli on ciabatta buns accompanied with herb-strewn fries.
Issue #148
06/28/2012
Chef Rachael Grossman of Artigiano in Portland produces a flawless version of this Italian pasta classic, which uses a slow-simmered tomato sauce infused with lots of bacon.
Issue #148
06/07/2012
Hearty, satisfying rigatoni is tossed in a simple tomato-herb sauce at the cart Artigiano in Portland, Oregon.
Issue #148
05/22/2012
Rachael Grossman, from the cart Artigiano, highlights the flavor of heirloom tomatoes by simply tossing them with homemade fettuccine.
Issue #148
04/17/2012
Chef Paul Bartolotta uses sweet langoustines for this simple, flavorful pasta dish.
Issue #146
04/03/2012
This Italian-American classic is adapted from the version served at Rao's in Las Vegas.
Issue #146
03/17/2012
Made with scorpion fish at Bartolotta Ristorante in Las Vegas, this dish works just as well with red snapper.
Issue #146
03/30/2012
These cheesy rice fritters are an addictive snack, often made with leftover risotto.
Issue #145
03/20/2012
Our favorite fillings for Venetian tea sandwiches are asparagus and eggs, tuna and olives, and arugula with cured beef.
Issue #145
03/13/2012
These artichoke hearts wrapped in bacon were inspired by cicheti served at Hosteria Vite Rossa in Venice's Mestre area.
Issue #145
03/02/2012
Sea scallops on the half shell are seasoned with herbs and a dusting of Parmesan.
Issue #145
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