Italian Food, Recipes and Cuisine from Saveur

11 results
Narrow Results You've Selected: Italian Fall Christmas Remove all Source Saveur (9) Boing Boing (1) blog.ruhlman.com (1) Difficulty Easy (10) Medium (1) Main Ingredient Vegetables (5) Bread (2) Cheese (2) Pork (2) Wine (2) Show all... Eggs (1) Fish (1) Fruit (1) Pasta (1) Rice (1) Rum (1) Shrimp (1) Course Side Dish (4) Dessert (2) Main Course (2) Salad (2) Soups & Stews (2) Technique Bake (2) Roast (2) Slow Cook (2) Broil (1) Chill (1) Show all... Poach (1) Saute (1) Stew (1) Topic Recipe (11) 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 = "Occasion:Christmas"; var omni_prop8 = "Cuisine:Italian,Season:Fall,Occasion:Christmas"; var omni_pageName="saveur:"+omni_prop12; 10/12/2011 Cime di Rapa Fritte (Slow-Cooked Broccoli Rabe) Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil. Issue #141 09/10/2011 Sedano e Pomodori Brasati (Braised Celery and Tomato) In this recipe, celery stalks' stringy fibers, often removed before cooking, act as a brace to help the vegetable keep its shape through a long simmer. Issue #141 03/26/2012 Parsley and Pancetta Salad Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston's Dolce Vita restaurant. Issue #135 02/28/2013 La Tarte (Vanilla-Rum Custard) Take this custard out of the refrigerator about 10 minutes before serving. Issue #134 09/25/2012 Torta di Sant'Antonio (Sant'Antonio Apple Tart) Cooks in the Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town's patron saint, Sant'Antonio. Issue #134 11/30/2011 Soupe Crasse (Cheese and Bread Soup) Typically made with day-old bread or breadsticks during the holidays, this northern Italian specialty comes out like a luscious casserole of melted cheese and bread. Issue #134 11/30/2007 Fish Stew in the San Benedetto Style A classic stew, this recipe is the grand finale to the Cena della Vigilia feast prepared by author Eugenia Bone. Issue #31 03/06/2007 Salad of Shrimp and Roasted Peppers This recipe appeared in Eugenia Bone’s “Feast of the Seven Fishes,” in which she describes her family’s traditional Italian Christmas Eve feast (December 1998). Issue #31 11/13/2012 Kale and Sausage Penne with Lemon Cream Sauce This is a pasta dish of strong flavors: dark, earthy kale is offset by bright lemon cream and a warm, aromatic heat from crushed red chiles and garlic. Does Not Apply 12/15/2009 Red Kuri Squash Risotto Red squash is beautiful to cook with and is known for its thick and brightly orange-colored skin. Does Not Apply Source: Boing Boing 08/10/2009 Soppressata Michael Ruhlman adapts his own recipe for soppressata from his book "Charcuterie." Does Not Apply Source: blog.ruhlman.com