733
results
Narrow Results
You've Selected:
Italian
Source
Saveur (570)
Giuliano Hazan (7)
Smitten Kitchen (7)
Chow (5)
Bell'Alimento (4)
Difficulty
Easy (462)
Medium (167)
Hard (17)
Main Ingredient
Vegetables (304)
Cheese (171)
Pasta (165)
Tomato (108)
Pork (98)
Course
Main Course (329)
Side Dish (136)
Appetizers (129)
Dessert (86)
Soups & Stews (46)
Season
Winter (196)
Fall (179)
Summer (171)
Spring (122)
Occasion
Christmas (63)
Easter (35)
Cocktail Party (31)
Backyard BBQ (12)
Thanksgiving (11)
Technique
Saute (199)
Bake (161)
Fry (57)
Slow Cook (52)
No Cook (44)
Topic
Recipe (733)

Advertisement
11/17/2010
Vitello Tonnato (Veal with Tuna-Caper Sauce)
Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas.
Issue #134
11/17/2010
Acciughe Con Salsa Verde (Anchovies in Green Sauce)
Use salt-packed anchovy fillets to make this antipasto from Luciano De Giacomi's Nonna Genia's Classic Langhe Cookbook (Astilibri, 1982).
Issue #134
10/08/2010
Pesce Spada alla Ghiotta (Swordfish with Olives and Capers)
This dish, based on one from the book My Calabria (See book review), matches meaty swordfish steaks with a rustic, briny sauce of tomatoes, olives, and capers.
Issue #133
01/12/2012
Finocchio al Forno (Fennel Baked in Cream)
Chef Gabrielle Hamilton of Prune restaurant in New York City turned us on to this simple, classic Italian preparation, which calls for baking fennel in the oven with cream and Parmesan to create a luxurious gratin.
Issue #132
01/24/2011
Classic Meatballs
Recipe for classic Italian meatballs. How to make meatballs: brown them first in a skillet and then braise them in a sauce of red wine and tomatoes. Serve with crusty bread or spaghetti to sop up the sauce.
Issue #132
07/13/2010
Chicken Galliano
Galliano, an Italian liqueur flavored with 30 herbs and spices, including anise and vanilla, gives the sauce for these stuffed chicken breasts a complex sweetness.
Issue #131
07/24/2012
Panzanella (Bread and Tomato Salad)
In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.
Issue #130
05/25/2010
Umbrian Flat Bread Sandwiches (Torta al Testo)
These simple broccoli rabe–sausage sandwiches are a favorite postmarket lunch of cook and author Lidia Bastianich.
Issue #130
05/24/2010
Umbrian Vegetable Soup (Zuppa di Verdure all’Agliata)
Unlike in a classic minestrone, the vegetables in this dish are cooked quickly to preserve their bright flavor.
Issue #130
01/24/2013
Orange-Scented Olive Oil Cake
In this olive oil cake recipe, a heady mixture of olive oil and preserved oranges flavors the moist, dense Sicilian cake.
Issue #129
08/07/2012
Fritto Misto (Fried Squid, Fish, and Shrimp)
David Pasternack, the chef at the New York City restaurant Esca, uses a combination of olive oil and canola oil to make this classic Italian dish.
Issue #129
02/14/2012
Steak with Herb Sauce (Bistecca Con Salsa delle Erbe)
A thick, well-marbled cut—a rib eye, strip, or porterhouse—works best for this olive oil– and herb-topped steak. The dish is based on one served by the Italian-born chef Cesare Casella at Salumeria Rosi in New York City.
Issue #129
08/26/2011
Linguine with Clams and Chiles
As olive oil mingles with white wine and the sweet juices of clams in this classic pasta dish, it creates a fragrant sauce that coats the pasta. Be sure to undercook the pasta slightly so it can finish cooking in the sauce. We developed this recipe to accompany Nancy Harmon Jenkins's piece "The Essence of Olives" (May 2010). Continue...
Issue #129
03/23/2011
Tuscan Bean Soup
Author Nancy Harmon Jenkins uses olive oil three ways in this version of the venerable Italian soup: for sautéing garlic, rubbing on the toasts that accompany the dish, and finishing the soup.
Issue #129
04/04/2010
Pesto
This versatile sauce takes its fresh flavor from basil and its earthy bite from olive oil and garlic.
Issue #129
04/04/2010
Pizza Ebraica
This recipe is based on one in Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein (Chronicle Books, 1998).
Issue #129
05/23/2013
Sweet and Sour Glazed Pork Chops (Maiale in Agrodolce)
Honey and balsamic vinegar are the sweet and sour agents in this recipe; these grilled pork chops pair well with stewed sweet peppers. Continue...
Issue #128
04/08/2013
Sweet Peas with Prosciutto (Piselli al Prosciutto)
In this classic Roman contorno, or side dish, sweet peas are braised until tender, then sautéed with salty prosciutto. Dana Bowen, our executive editor, compiled a comprehensive roundup of traditional Roman contorni in our April 2010 issue. Continue...
Issue #128
02/15/2012
Spaghetti alla Carbonara
To make this dish the traditional Roman way, mix the cheese, eggs, pepper, and pork in a bowl to create a thick sauce before tossing it with the pasta.
Issue #128
08/19/2011
Stewed Sweet Peppers (Peperonata)
This sweet, simple pepper stew is an ideal use for summer's bounty of sweet peppers. It makes a great antipasto atop bruschetta.
Issue #128
« Previous 1. . . 5 6 7 8 9 . . .37 Next »