Main Course (339)
Side Dish (140)
Soups & Stews (48)
Cocktail Party (33)
Backyard BBQ (12)
Serve these garlicky shrimp with lots of crusty bread.
Zucchini forms the base of many cicheti, including this one, stuffed with prosciutto, tomatoes, and cheese.
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.
At Mamma 'Zu's restaurant in Richmond, Virginia, this simple, satisfying Italian appetizer is served with crusty bread.
Cocchi Americano The Editors
Cocchi Americano is an Italian aperitivo of fortified Moscato d'Asti wine steeped with bitter, quinine-rich cinchona bark, citrus peel, and other botanicals.
Mamma 'Zu The Editors
We didn't expect to find honest-to-god Italian food in Richmond, Virginia.
Italy's puttanesca sauce, briny with anchovies, olives, and capers, pairs well with swordfish or any other meaty fish.
This hearty version of San Francisco's signature seafood soup comes from Sotto Mare in North Beach.
Art of Antipasti Dana Bowen
Is there a better way to start a meal than with an abundant antipasti platter?
This flavorful dish is a Feast of the Seven Fishes favorite.
With roasted potatoes and spicy peppers, this specialty of Utica, New York, makes for a full-flavored side dish.
This simple, delicious seafood pasta, full of flavor from garlic, shallots, and red chile flakes, is a staple of Italian-American restaurants.
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.
This garlicky chicken dish is a specialty of Chicago's Italian-American restaurants.
Over the past century and a half, Italian immigrants and their descendants have given rise to one of this country's most vibrant, delicious, and important cuisines.
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.
This recipe, from Saveur executive editor Dana Bowen, calls for almond pastry filling in place of the almond paste typically used to make these cookies, for a lighter, moister result.
Saveur kitchen assistant Victoria Cannizzo's cousin Catherine Arturi Seco gave us the recipe for this spicy seafood pasta.
Rainbow Bright Greg Ferro
Italian Americans love to show off their cooking, especially at Christmastime, when cookies are a major production.
Classic Combo: Peppers and Onions John Mariani
While pizza and eggplant parm and zeppole have become trendy menu items these days, sausage and peppers has missed revival. It's time to change that.