Italian Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: Italian Summer Saute Remove all Source Saveur (35) Serious Eats (2) Bell'Alimento (1) Bitten (1) Elly Says Opa (1) Show all... Furey and the Feast by Cynthia Furey (1) Giuliano Hazan (1) Kitchenography (1) La Tartine Gourmande (1) New York Times (1) Orangette (1) Steamy Kitchen (1) Difficulty Easy (31) Medium (16) Main Ingredient Vegetables (26) Pasta (24) Tomato (13) Fish (8) Shellfish (7) Show all... Cheese (6) Shrimp (5) Pork (4) Beans (3) Beef (2) Bread (2) Chicken (2) Rice (2) Chocolate (1) Fruit (1) Lamb (1) Nuts (1) Course Main Course (34) Side Dish (11) Appetizers (4) Salad (2) Sandwich (2) Show all... Soups & Stews (2) Dessert (1) Occasion Easter (4) Christmas (2) Topic Recipe (47) 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 = "Technique:Saute"; var omni_prop8 = "Cuisine:Italian,Season:Summer,Technique:Saute"; var omni_pageName="saveur:"+omni_prop12; 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 07/13/2007 Caponata (Sicilian Sweet-Sour Vegetables) This recipe is an adaptation of one in Cucina del Sole: A Celebration of Southern Italian Cooking by Nancy Harmon Jenkins. Issue #104 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 Bread and Tomato Soup This thick porridgelike soup is popular at trattorias in Florence, Italy. Issue #92 12/12/2005 Salad of Squid, Wild Chicory, and Chickpeas with Lemon–Garlic Sauce This salad depends for its flavor and texture on fresh (not frozen) squid and dried (not canned) chickpeas. Other bitter greens, like curly endive or radicchio, may be substituted for wild chicory. 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 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 03/06/2007 Shrimp Fra Diavolo Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good. Issue #58 02/03/2009 Spaghetti with Lobster This Venetian recipe showcases fresh lobster in a vividly flavorful way. Issue #38 06/21/2007 Tagliolini with True Clams Though this dish is traditionally made with vongole veraci, or true clams, Asian clams (manila clams) may be substituted. Issue #38 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 06/21/2007 Risotto with Scampi and Radicchio If you can't find true scampi—saltwater crayfish—for this dish, you can substitute good small shrimp. Issue #38 06/21/2007 Fusilli with Scampi, Cranberry Beans, and Peas We whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets. Issue #38 06/21/2007 Tagliolini Gratinéed with Prosciutto and Parmigiano-Reggiano This recipe, from The Harry's Bar Cookbook, cleverly fuses Italian ham and pasta with a French sauce and cooking method. Issue #38 06/21/2007 Seasoned, Sliced Grilled Beefsteak We discovered this scrumptious dish during a luncheon prepared for us in Venice by Marcella Hazan. Issue #38 « Previous 1 2 3 Next »