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12/05/2011
This recipe, from Saveur executive editor Dana Bowen, calls for almond pastry filling in place of the almond paste typically used to make these cookies, for a lighter, moister result.
Issue #143
10/31/2011
This sweet and savory pizza, adapted from a recipe by Michael Leviton, chef and co-owner of Area Four in Cambridge, Massachussetts, showcases the flavor of six kinds of onion.
Issue #142
03/25/2011
Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan.
Issue #136
03/15/2011
Ricotta impastata, a smoother and drier version of ricotta, is typically used for filling cannoli. This recipe comes from cookbook author Nick Malgieri.
Issue #136
03/11/2011
Don't sweat the folding technique for this chewy, tomato and cheese pie. "The uglier your scaccia looks, the better it tastes," says Roberta Corradin, who gave us this recipe for Scaccia Ragusana.
Issue #136
09/13/2011
The recipe for this classic pie will work in home ovens; it's our adaptation of a recipe from chef Tony Gemignani, owner of Tony's Pizza Napoletana in San Francisco.
Issue #135
02/28/2013
Take this custard out of the refrigerator about 10 minutes before serving.
Issue #134
09/25/2012
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
11/22/2010
These Roman-style biscotti are a favorite of Nick Malgieri's for their distinctive anise flavor and atypical baking method: the loose batter is poured onto a baking sheet and baked like a cake. The result is light biscotti with large chunks of almonds and hazelnuts.
Issue #134
01/12/2012
Chef Gabrielle Hamilton of Prune restaurant in New York City turned us on to this simple, classic Italian preparation, which calls for baking fennel in the oven with cream and Parmesan to create a luxurious gratin.
Issue #132
01/24/2013
In this olive oil cake recipe, a heady mixture of olive oil and preserved oranges flavors the moist, dense Sicilian cake.
Issue #129
04/05/2010
This recipe is based on one in Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein (Chronicle Books, 1998).
Issue #129
03/08/2010
In this creamy dish, the fennel is braised in milk until it becomes tender.
Issue #128
03/05/2013
Evan Kleiman, the chef and owner of Angeli Caffe in Los Angeles, gave us this recipe for Italian flatbread, which she tops with 'nduja, a spreadable cured meat.
Issue #127
08/02/2012
This recipe, inspired by Pizzeria Mozza in Los Angeles, yields a crisp, chewy crust.
Issue #127
10/21/2011
Stuffing a butterflied pork loin with herbs and wrapping it with prosciutto keeps the meat juicy and flavorful.
Issue #123
09/06/2009
Herbs, garlic, and bread crumbs add a savory topping to tomatoes in this simple Tuscan side dish.
Issue #123
09/04/2009
Made with ripe cherry tomatoes and fragrant herbs, this tart is both delicious and beautiful. It comes from Beth Elon's article "Dinner in the Piazza" (October 2009), about the annual midsummer communal feast held in the hilltop town of Buggiano, in northern Tuscany.
Issue #123
09/04/2009
A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini.
Issue #123
02/04/2013
These traditional crumbly cookies from the Basilicata region of Italy are flavored with Strega, an Italian herbal liqueur.
Issue #120
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