Italian Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: Italian Recipe 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) 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,Topic:Recipe,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 03/11/2011 Scaccia Ragusana (Tomato and Cheese Pie) Don't sweat the folding technique for this chewy, tomato and cheese pie. "The uglier your scaccia looks, the better it tastes," says Roberta Corradin, who gave us this recipe for Scaccia Ragusana. Issue #136 03/09/2011 Eggplant Caponata This classic sweet and sour eggplant dish is rich and sweetened with caramelized onions and raisins. Issue #136 01/10/2011 St. Joseph's Day Fritters The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling. Issue #136 01/10/2011 Bacon-Wrapped Scallions Butcher shops all across Sicily sell these bacon-wrapped scallions called Cipollate con Pancetta. Issue #136 01/09/2011 Arancine (Saffron Rice Balls) No snack is as beloved in Sicily as these saffron-scented rice balls filled with ragù. Issue #136 01/09/2011 Panelle (Chickpea Fritters) These addictive fritters are a classic Sicilian street food. Issue #136 01/09/2011 Carciofi Arrostiti (Roasted Artichokes) Though traditionally cooked in embers, these artichokes are equally as succulent when oven-roasted Issue #136 01/09/2011 Pasta with Sardines The recipe for this classic dish flavored with saffron and sardines is based on one in The Heart of Sicily by Anna Tasca Lanza (Clarkson Potter, 1993). Issue #136 03/26/2012 Parsley and Pancetta Salad Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston's Dolce Vita restaurant. Issue #135 11/15/2011 Sweetbreads with Chestnuts and Parsnips This rich and elegant dish was inspired by a recipe from Boston chef Barbara Lynch. Issue #135 09/13/2011 Pizza Margherita The recipe for this classic pie will work in home ovens; it's our adaptation of a recipe from chef Tony Gemignani, owner of Tony's Pizza Napoletana in San Francisco. Issue #135 12/20/2010 Osso Buco (Braised Veal Shanks) Rick Moonen, chef of RM Seafood in Las Vegas, gave us his mother's recipe for these falling-off-the-bone veal shanks. Serve them with mashed potatoes to soak up the rich gravy from the pan. Issue #135 12/20/2010 Pasta Alla Norma (Pasta with Tomato Sauce and Eggplant) Chef Sara Jenkins of New York City's Porchetta gave us the recipe for this spicy, comforting pasta dish, inspired by one made by Italian chef Salvatore Denaro. Issue #135 12/17/2010 Mortadella Smear Father-and-son team Jimmy Bannos Sr. and Jr. of Chicago's Purple Pig restaurant purée mortadella, an Italian bologna, and slather it on toast with balsamic vinegar and pistachios, a combination that is devastatingly addictive. Issue #135 02/28/2013 La Tarte (Vanilla-Rum Custard) Take this custard out of the refrigerator about 10 minutes before serving. Issue #134 09/25/2012 Torta di Sant'Antonio (Sant'Antonio Apple Tart) Cooks in the Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town's patron saint, Sant'Antonio. Issue #134 11/30/2011 Soupe Crasse (Cheese and Bread Soup) Typically made with day-old bread or breadsticks during the holidays, this northern Italian specialty comes out like a luscious casserole of melted cheese and bread. Issue #134 11/22/2010 Tozzetti (Anise, Almond, and Hazelnut Biscotti) These Roman-style biscotti are a favorite of Nick Malgieri's for their distinctive anise flavor and atypical baking method: the loose batter is poured onto a baking sheet and baked like a cake. The result is light biscotti with large chunks of almonds and hazelnuts. Issue #134 11/18/2010 Agnolotti (Veal and Escarole Ravioli) Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth. Issue #134 11/17/2010 Brasato Vitello (Braised Veal) When braised with wine, veal shoulder tenderizes and soaks up the aromatic liquid. Issue #134 « Previous 1. . . 4 5 6 7 8 . . .29 Next »