Italian Food, Recipes and Cuisine from Saveur

570 results
Narrow Results You've Selected: Italian Saveur Remove all Difficulty Easy (333) Medium (145) Hard (16) Main Ingredient Vegetables (223) Cheese (121) Pasta (104) Tomato (93) Pork (75) Show all... Fish (64) Beef (57) Bread (55) Fruit (37) Nuts (35) Shellfish (33) Eggs (32) Potato (27) Beans (24) Rice (19) Chicken (17) Lamb (14) Shrimp (11) Chocolate (10) Wine (10) Game (7) Vodka (3) Duck (2) Rum (2) Gin (1) Non-Alcoholic (1) Turkey (1) Course Main Course (229) Side Dish (111) Appetizers (110) Dessert (70) Soups & Stews (39) Show all... Salad (30) Condiments and Sauces (29) Bread (14) Sandwich (13) Beverages (12) Breakfast/Brunch (7) Season Winter (167) Fall (144) Summer (138) Spring (94) Occasion Christmas (49) Easter (34) Cocktail Party (20) Thanksgiving (8) Backyard BBQ (5) Show all... Birthday (5) Passover (1) Technique Saute (138) Bake (117) Fry (54) Slow Cook (46) No Cook (36) Show all... Chill (32) Roast (25) Grill/Barbecue (24) Broil (20) Poach (19) Stew (14) Marinate (11) Braise (10) Steam (6) Freeze (4) Brine (2) Microwave (1) Topic Recipe (570) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Source:Saveur"; var omni_prop8 = "Cuisine:Italian,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 02/27/2012 Brodo (Beef Broth with Tortellini and Parmesan) This classic Italian broth, is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992). Issue #145 02/27/2012 Spritz Found all over Italy, this classic Venetian cocktail combines prosecco, Campari or Aperol, and soda for a refreshing drink that pairs well with all sorts of cicheti. Issue #145 02/18/2012 Insalata di Polpo (Octopus Salad) Tender boiled octopus brightened with a lemony dressing is a Venetian cicheti staple. Issue #145 02/18/2012 Polpette (Meat Croquettes) Made with ground veal and potatoes, these are a classic Venetian cicheti. Issue #145 02/18/2012 Sarde in Saor (Sweet and Sour Sardines) These sumptuous cicheti are traditionally made with fried sardines, but they're just as delicious when the fish are broiled. Issue #145 02/18/2012 Baccalà Mantecato (Grilled Polenta with Dried Cod Mousse) This creamy codfish mousse is delicious served with char-grilled squares of polenta. Issue #145 02/18/2012 Cozze al Pomodoro (Stuffed Mussels) Thyme and white wine bring out the sweet flavor of mussels in these popular cicheti. Issue #145 02/18/2012 Peperoni con Acciughe (Stuffed Cherry Peppers) Capers, tuna, and anchovies balance the heat in these small, stuffed cherry peppers. Issue #145 02/18/2012 Gamberi al Rosmarino (Shrimp with Pancetta and Rosemary) Serve these garlicky shrimp with lots of crusty bread. Issue #145 02/18/2012 Zucchine Ripiene (Stuffed Zucchini) Zucchini forms the base of many cicheti, including this one, stuffed with prosciutto, tomatoes, and cheese. Issue #145 01/30/2012 Spinach Cappellacci with Goat Ragù and Broccoli Rabe Your butcher can grind the goat shoulder for this luscious ragù, which was adapted from a recipe by chef Thomas McNaughton of San Francisco's Flour + Water restaurant. Issue #144 01/18/2012 Roasted Peppers and Anchovies At Mamma 'Zu's restaurant in Richmond, Virginia, this simple, satisfying Italian appetizer is served with crusty bread. Issue #144 12/21/2011 Swordfish Puttanesca Italy's puttanesca sauce, briny with anchovies, olives, and capers, pairs well with swordfish or any other meaty fish. Issue #144 01/06/2012 Cioppino This hearty version of San Francisco's signature seafood soup comes from Sotto Mare in North Beach. Issue #143 12/21/2011 Stuffed Calamari This flavorful dish is a Feast of the Seven Fishes favorite. Issue #143 12/19/2011 Utica Greens With roasted potatoes and spicy peppers, this specialty of Utica, New York, makes for a full-flavored side dish. Issue #143 12/15/2011 Shrimp Scampi This simple, delicious seafood pasta, full of flavor from garlic, shallots, and red chile flakes, is a staple of Italian-American restaurants. Issue #143 12/12/2011 Spaghetti and Meatballs Lou Di Palo shared his grandmother's recipe for the meatballs that he sells at his family's store, Di Palo's Fine Foods, in New York City. Issue #143 12/07/2011 Chicken Vesuvio This garlicky chicken dish is a specialty of Chicago's Italian-American restaurants. Issue #143 12/06/2011 Rabbit Ragù with Garganelli This flavorful ragù is served with fresh tarragon-flavored garganelli at Frankies Spuntino restaurant in Brooklyn, New York, but is delicious with any kind of pasta. Issue #143 « Previous 1 2 3 4 5 . . .29 Next »