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Collection (13) Techniques (6) One Good Find (2) Video (2) Essential Hub (1) 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 = "Italian"; var omni_prop8 = "Italian"; var omni_pageName="saveur:"+omni_prop12; 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 12/29/2011 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. Issue #144 12/28/2011 Mamma 'Zu The Editors We didn't expect to find honest-to-god Italian food in Richmond, Virginia. 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 12/22/2011 Art of Antipasti Dana Bowen Is there a better way to start a meal than with an abundant antipasti platter? 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 Special Feature: Italian America 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. 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 12/05/2011 Rainbow Cookies 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. Issue #143 12/01/2011 Lobster Fra Diavolo (Lobster in Spicy Tomato Sauce) Saveur kitchen assistant Victoria Cannizzo's cousin Catherine Arturi Seco gave us the recipe for this spicy seafood pasta. Issue #143 11/28/2011 Rainbow Bright Greg Ferro Italian Americans love to show off their cooking, especially at Christmastime, when cookies are a major production. Issue #143 11/11/2011 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. Issue #143 « Previous 1 2 3 4 5 . . .48 Next »