Brushing meat with rosemary imparts an herbal fragrance to this Italian steak, which is traditionally served with cannellini beans and lemon wedges.
A delicious marriage of creamy beans and mussels, this fragrant dish, adapted from a recipe in the Geometry of Pasta (Quirk Books, 2010), is made from a melange of mixed, leftover pasta, called pasta mista.
The secret to this simple and satisfying pasta dish is boiling the linguine until it's just al dente, so that it will absorb plenty of the briny, winey sauce when the two are cooked together, along with tender chopped clams, just before serving.
Tender gnocchi tossed with a classic pesto genovese is a popular first course, or primo piatto, in Liguria.
This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice.
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.
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.
This dish, along with linguine with red clam sauce and oven-baked rigatoni, is a mainstay of the Italian-American fare served at Figaretti's in Wheeling, West Virginia.
Like veal parmesan, this dish—redolent of garlic and white wine—is a purely Italian-American creation.
Cooking with lemon leaves imparts a bright flavor and aroma to many dishes.
Fiery red chiles give tender skirt steaks an unexpected—though not unwelcome—kick.
This recipe comes from Ristorante La Botte in Stresa.
Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic.
People go crazy for this scrumptious Neapolitan classic—after one bite you’ll understand why.
This is an adaptation—by Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haake—of a traditional Neapolitan specialty. The dish's name literally means crazy water.
A simple recipe for this widely popular dish in Sardinia.
The freshest vegetables of the season are the secret to infusing this Italian classic with color and flavor.
Vigliacca can mean scoundrel which in the case of a sauce means that it's spiced with chile peppers.