Elly Says Opa (1)
Giuliano Hazan (1)
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
In this luscious pasta, the tuna and the oil meld to create a creamy sauce.
Like veal parmesan, this dish—redolent of garlic and white wine—is a purely Italian-American creation.
Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic.
Maria Sinskey uses fresh halibut cheeks, difficult to find in some parts of the United States, for this delicate spring dish.
Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good.
This Venetian recipe showcases fresh lobster in a vividly flavorful way.
Though this dish is traditionally made with vongole veraci, or true clams, Asian clams (manila clams) may be substituted.
We whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets.
In Italy, this dish is made with live crabs, but live lobsters are easier to find in the U.S.
Purists may note that this Italian-American specialty isn't really scampi (Adriatic crayfish)—but as its name promises, it really is shrimp cooked scampi-style.
Though not typically Sicilian, this dish combines many ingredients easily found on the island (and in America) into a simple and refined meal.
Hearty and satisfying this dish has the perfect combination of flavors.
This is our version of the hearty beef ravioli we tasted while doing a story on the cuisine of Nice.
We discovered this tasty dish on a visit to the Hog Island Oyster Company in Tomales Bay, California.
This recipe calls for orecchiette pasta—shaped like “little ears,” it adds a unique twist to this simple dish.
Furey and the Feast uses a large colander to shape her parsley-specked spaetzle. We love the pairing of slightly bitter broccoli rabe with salty-sweet prosciutto. Continue...
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