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11/11/2011
Any Way You Slice It Jane and Michael Stern
Pizza originated in southern Italy, but it took on a life of its own here.
Issue #143
11/11/2011
Sunday's Sauce Lou Di Palo
For Lou DiPalo, spaghetti and meatballs is the single most important dish in his cultural heritage
Issue #143
11/11/2011
Italian America John Mariani
Italian-American cuisine is an amalgam: hearty, rustic dishes brought here from Italy, then adapted and embellished upon in American kitchens
Issue #143
11/11/2011
Great Moments in Italian-American Food Rina Oh
From the first Italian to land in New York City, to Ghirardelli chocolate, to Chef Boyardee, to the Mario Batali-led recent regional Italian renaissance, the history of Italian cuisine in America is a long and storied one.
Issue #143
11/11/2011
Local Favorite: Cioppino James Oseland
San Francisco's signature Italian-American seafood stew defies pretension.
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
11/09/2011
Whole Roasted Branzino with Fennel and Onions
Whole roasted fish dishes like this flavorful one are traditionally served on Italian-American feast days.
Issue #143
11/08/2011
Johnny Marzetti
The bygone restaurant Marzetti's in Columbus, Ohio, invented this cheesy noodle casserole.
Issue #143
11/08/2011
Lasagne
This hearty lasagne from Rubirosa in New York City is made with sweet fennel sausage and tiny meatballs.
Issue #143
11/08/2011
Pasta con le Sarde
Many Sicilian-Americans serve this dish, laced with golden raisins and fennel, on Christmas Eve.
Issue #143
11/08/2011
Sausage and Peppers
Sweet, fennel seed—flecked sausage marries beautifully with bell peppers when cooked with garlic, chile flakes, and oregano.
Issue #143
11/08/2011
Baccala Salad
This refreshing salt cod salad is a staple Italian-American Christmas Eve dish.
Issue #143
11/08/2011
Braised Artichokes
Earthy and tender, these artichokes are a favorite antipasto at Frankies Spuntino restaurants in New York City.
Issue #143
11/08/2011
Calamari with Potatoes and Peas
Saveur kitchen assistant Alex Saggiomo shared his family's recipe for this delicious dish, served for the Feast of the Seven Fishes.
Issue #143
11/08/2011
Sautéed Sole with Olives
This dish, whose topping resembles a tapenade, is wonderful served alongside roast potatoes.
Issue #143
11/08/2011
Escarole Soup
Escarole lends sweet depth to this comforting soup from Saveur executive editor Dana Bowen.
Issue #143
10/31/2011
Six-Onion Pizza
This sweet and savory pizza, adapted from a recipe by Michael Leviton, chef and co-owner of Area Four in Cambridge, Massachussetts, showcases the flavor of six kinds of onion.
Issue #142
10/12/2011
Cime di Rapa Fritte (Slow-Cooked Broccoli Rabe)
Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil.
Issue #141
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