Italian Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: Italian Main Course Summer Remove all Source Saveur (46) Giuliano Hazan (2) Bell'Alimento (1) Bitten (1) Elly Says Opa (1) Show all... Furey and the Feast by Cynthia Furey (1) Jamie Oliver (1) La Tartine Gourmande (1) Los Angeles Times (1) Luna Cafe (1) New York Times (1) Orangette (1) Serious Eats (1) Smitten Kitchen (1) Steamy Kitchen (1) Difficulty Easy (40) Medium (20) Main Ingredient Pasta (27) Vegetables (26) Tomato (12) Fish (11) Shellfish (11) Show all... Beef (5) Pork (5) Shrimp (5) Cheese (4) Chicken (4) Beans (3) Lamb (3) Potato (3) Eggs (2) Fruit (2) Rice (2) Occasion Backyard BBQ (4) Easter (4) Christmas (1) Technique Saute (34) Grill/Barbecue (9) Bake (6) Fry (4) Slow Cook (4) Show all... Chill (3) Roast (3) Marinate (1) Steam (1) Topic Recipe (61) 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 = "Season:Summer"; var omni_prop8 = "Cuisine:Italian,Course:Main Course,Season:Summer"; var omni_pageName="saveur:"+omni_prop12; 05/21/2013 Bistecca Alla Fiorentina (Florentine Steak) Brushing meat with rosemary imparts an herbal fragrance to this Italian steak, which is traditionally served with cannellini beans and lemon wedges. Issue #157 01/11/2013 Cozz'e Fasule (Mixed Pasta with Cannellini Beans and Mussels) 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. Issue #153 11/06/2012 Linguine with White Clam Sauce 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. Issue #150 05/22/2012 Fettuccine with Heirloom Tomatoes Rachael Grossman, from the cart Artigiano, highlights the flavor of heirloom tomatoes by simply tossing them with homemade fettuccine. Issue #148 08/09/2011 Gnocchi al Pesto (Potato Dumplings with Pesto) Tender gnocchi tossed with a classic pesto genovese is a popular first course, or primo piatto, in Liguria. Issue #140 03/18/2011 Mixed Grilled Seafood This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice. Issue #136 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 09/05/2012 Crabs and Spaghetti In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs. Issue #126 07/18/2008 Pasta with Tuna Sauce In this luscious pasta, the tuna and the oil meld to create a creamy sauce. Issue #113 04/18/2013 Figaretti’s 'Godfather II' Linguine 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. Issue #112 03/01/2007 Shrimp Scampi with Linguine Like veal parmesan, this dish—redolent of garlic and white wine—is a purely Italian-American creation. Issue #100 01/28/2008 Grilled Chicken with Lemon Leaves Cooking with lemon leaves imparts a bright flavor and aroma to many dishes. Issue #93 03/06/2007 Grilled Skirt Steak with Grilled Chiles Fiery red chiles give tender skirt steaks an unexpected—though not unwelcome—kick. Issue #78 12/12/2005 Grilled Sausage with White Beans This recipe comes from Ristorante La Botte in Stresa. Issue #78 12/06/2005 Spaghetti with Clams Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic. Issue #77 03/06/2007 Striped Bass with Sun-Dried Tomatoes, Caperberries, and Olives People go crazy for this scrumptious Neapolitan classic—after one bite you’ll understand why. Issue #75 12/02/2005 Striped Bass in Chardonnay Sauce 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. Issue #75 09/18/2008 Roast Baby Lamb with Wild Fennel A simple recipe for this widely popular dish in Sardinia. Issue #68 03/06/2007 Pasta Primavera The freshest vegetables of the season are the secret to infusing this Italian classic with color and flavor. Issue #66 09/15/2005 Shrimp with Spicy Garlic and Tomato Sauce Vigliacca can mean scoundrel which in the case of a sauce means that it's spiced with chile peppers. Issue #63 « Previous 1 2 3 4 Next »