Main Course (329)
Side Dish (136)
Soups & Stews (46)
Cocktail Party (31)
Backyard BBQ (12)
Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas.
Use salt-packed anchovy fillets to make this antipasto from Luciano De Giacomi's Nonna Genia's Classic Langhe Cookbook (Astilibri, 1982).
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.
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.
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.
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.
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.
These simple broccoli rabe–sausage sandwiches are a favorite postmarket lunch of cook and author Lidia Bastianich.
Unlike in a classic minestrone, the vegetables in this dish are cooked quickly to preserve their bright flavor.
In this olive oil cake recipe, a heady mixture of olive oil and preserved oranges flavors the moist, dense Sicilian cake.
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.
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.
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...
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.
This versatile sauce takes its fresh flavor from basil and its earthy bite from olive oil and garlic.
This recipe is based on one in Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein (Chronicle Books, 1998).
Honey and balsamic vinegar are the sweet and sour agents in this recipe; these grilled pork chops pair well with stewed sweet peppers. Continue...
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...
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.
This sweet, simple pepper stew is an ideal use for summer's bounty of sweet peppers. It makes a great antipasto atop bruschetta.