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12/15/2011
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
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
12/06/2011
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
12/01/2011
Saveur kitchen assistant Victoria Cannizzo's cousin Catherine Arturi Seco gave us the recipe for this spicy seafood pasta.
Issue #143
11/11/2011
Celebrating the Feast of the Seven Fishes Greg Ferro
This Italian-American Christmas tradition commemorates the wait for the birth of Jesus with a festive spread of seafood.
Issue #143
11/11/2011
A Fresh Take: Fresh Pasta Frank Castronovo and Frank Falcinelli
For chefs Frank Castronovo and Frank Falcinelli, fresh pasta is a matter of pleasing their grandmothers.
Issue #143
11/11/2011
Lasagne: Layers of History Dana Bowen
Lasagne is one of the crowning glories of the Italian-American table.
Issue #143
11/08/2011
Many Sicilian-Americans serve this dish, laced with golden raisins and fennel, on Christmas Eve.
Issue #143
02/26/2013
Italians have long used walnuts for pesto; they lend a rich earthiness to the sauce. This pesto is perfect as a pasta sauce and a bruschetta topping.
Issue #140
10/08/2012
In this sweet-savory dish basil and oregano add herbal brightness to butternut squash, browned butter, and hazelnuts.
Issue #140
08/09/2011
Tender gnocchi tossed with a classic pesto genovese is a popular first course, or primo piatto, in Liguria.
Issue #140
07/29/2011
This classic Ligurian sauce is a hallmark of summer cooking. In SAVEUR issue #140, we take a detailed look at its history, its origins, its ingredients — and best of all, its seemingly infinite versatility.
Issue #140
07/12/2011
This pesto, thickened with almonds, gets its intense red hue from the sun dried tomatoes and Aleppo pepper, which brings sweetness and heat to its flavor. This pesto is at its best served with pasta.
Issue #140
07/12/2011
This flavorful pesto from the seaside city of Trapani, Sicily, is traditionally served with homemade busiate, a spiral-shaped pasta. Substitute dried fusilli in a pinch.
Issue #140
07/12/2011
This classic Genoese dish combines basil pesto with the region's version of fettuccine, as well as string beans and potatoes.
Issue #140
07/12/2011
Served as a breakfast dish and also for dessert, this Indian-influenced sweet pasta is fried and topped with a saffron omelette, making it crunchy, sweet, tender, and savory all at once.
Issue #140
07/11/2011
Garlic's young shoots perfume this mild pesto, perfect for tossing with fresh egg pasta. If you can't find scapes, substitute green garlic or a combination of garlic and gives.
Issue #140
06/06/2011
This Memphis-style side dish is a perfect way of utilizing leftover pulled pork.
Issue #139
04/15/2011
This classic side dish from Bertha's Kitchen is made with white cheddar and topped with orange cheddar for a crunchy, golden brown crust.
Issue #138
03/20/2011
Maple syrup intensifies the sweetness of tomatoes in this recipe for Tomate Confite au Sirop d'Érable. Serve these with toothpicks as an appetizer or on salads, pizza, and pastas.
Issue #136
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