Soups & Stews
Food Network (1)
Giuliano Hazan (1)
This classic Italian broth, is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992).
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 classic Sicilian soup is made with seasonal greens and a local variety of bulgur wheat.
This recipe for the classic Tuscan soup is based on one in The River Cafe Cook Book by Rose Gray and Ruth Rogers (Ebury Press, 1995).
This is an adaptation of a dish we enjoyed while visiting the German-speaking region of Südtirol in Northern Italy.
This thick porridgelike soup is popular at trattorias in Florence, Italy.
Cooking fennel transforms it from a robust vegetable into something more delicate and refined.
This hearty soup is full of beans, vegetables and fresh herbs.
This wintry risotto is rich with butternut squash, mushrooms, and sage. The farro remains perfectly springy and al dente, creating a nice contrast to the softer textures in the dish.
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