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09/08/2009
Grilled Eggplant with Basil Vinaigrette
Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.
Issue #123
04/10/2009
Fava Beans with Dandelion Greens
Many restaurants in Matera serve versions of this creamy fava bean puree topped with dandelion greens.
Issue #120
04/12/2010
Asparagus with Citrus and Oregano
Chef Andrew Carmellini recommends microwaving asparagus in a tightly covered dish with a little water and olive oil; it’s a fast and easy way to steam the vegetable while preserving its color, texture, and flavor. Continue...
Issue #119
07/18/2008
Ricotta Fritters (Polpette di Ricotta)
Chilling the ricotta–prosciutto mixture after mixing it allows the flavors to come together and makes the balls easier to form.
Issue #113
01/28/2008
Lemon Risotto
The hint of lemon can transform many dishes including this creamy risotto.
Issue #93
01/28/2008
Fresh Peas with Prosciutto
In Lori Zimring De Mori’s article “The Flavors of Home” (April 2006), where this recipe first appeared, the author describes the foods of Florentine trattorias. A version of this dish (piselli freschi in Italian) is served at the restaurant Coco Lezzone in Florence. Look for fresh unshelled peas at your local farmers’ market.
Issue #92
04/19/2007
Fava and Pecorino Salad
For this dish, use fresh young favas with thin, tender skins that don't need peeling.
Issue #84
01/11/2006
Shaved Fennel with Pecorino
At Barbuto, chef Jonathan Waxman serves variations of this salad on his menu throughout the year using other vegetables-for instance, asparagus in the spring and zucchini in the summer.
Issue #78
12/06/2005
Sautéed Artichokes Baked with Mozzarella
Marcella Hazan says that artichokes will only truely develop their flavor when they are deeply browned.
Issue #77
10/30/2007
Wild Herb Frittata
In the dialect of the Veneto Hills of Italy, tortel is another word for frittata, which here usually means a frittata made with herbs.
Issue #75
07/26/2011
Grilled Mushrooms
The savory simplicity of mushrooms grilled over hot coals is always a favorite summer side dish. Only a hint of garlic and parsley are needed to flavor these earthy vegetables.
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
01/18/2010
Pasta with Carrots, Risotto-Style
We adapted this recipe from The Minimalist Cooks Dinner by Mark Bittman (Broadway Books, 2001). If you can't find the short, twisted "twin" pasta called gemelli, use penne instead. Continue...
Issue #59
03/06/2007
Spinach with Pine Nuts and Raisins
A popular Roman-Jewish specialty, this dish is simple but exquisite.
Issue #58
06/21/2007
Venetian-Style Rice and Peas
This traditional dish is one of the recipes that, for us, defines the food of Venice.
Issue #38
10/23/2000
Italian-Style Eggplant
Cold marinated vegetables like these round out a good asado. The seasonings used here work well for zucchini, too.
Issue #35
10/19/2000
Aldo's Garden Linguine
This dish is best made when ripe, fresh tomatoes are available, but we've had good results substituting a 14-ounce can of San Marzano plum tomatoes for his ten romas.
Issue #34
11/30/2007
Sicilian Eggplant and Tuna Salad
Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad.
Issue #31
03/08/2002
Orecchiette with Broccoli Rabe
At Rao’s, Italian sausage is usually added to this pasta—but since author McNamee already had penne with cabbage and sausage on the table, the kitchen served him this simpler version.
Issue #28
04/16/2007
Rice and Peas
Using the freshest peas of spring makes this dish simply scrumptious.
Issue #11
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