25
results
Narrow Results
You've Selected:
Italian
Recipe
Fish
Summer
Source
Saveur (24)
Jamie Oliver (1)
Difficulty
Easy (14)
Medium (11)
Course
Main Course (11)
Appetizers (10)
Salad (5)
Side Dish (3)
Soups & Stews (1)
Occasion
Easter (2)
Backyard BBQ (1)
Christmas (1)
Cocktail Party (1)
Thanksgiving (1)
Technique
Saute (8)
Fry (5)
No Cook (3)
Bake (2)
Marinate (2)

Advertisement
03/18/2011
Mixed Grilled Seafood
This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice.
Issue #136
09/05/2009
Tuna and Pickled Onion Crostini
When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture.
Issue #123
07/18/2008
Pasta with Tuna Sauce
In this luscious pasta, the tuna and the oil meld to create a creamy sauce.
Issue #113
12/19/2007
Marcella Hazan's Bagna Cauda
This Italian classic is a warm, garlicky counterpoint to raw vegetables.
Issue #108
01/11/2006
Salad of Cold Spaghetti with Caviar
A simple, cold spaghetti dish ennobled by Sevruga caviar.
Issue #81
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
12/12/2005
Salt Cod Cake on Grilled Toast
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
Issue #78
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
03/01/2007
Cioppino
Invented in San Francisco, this “little soup” is hearty, flavorful, and loaded with succulent seafood.
Issue #51
06/21/2007
White Bean, Tuna, and Red Onion Salad
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.
Issue #46
06/21/2007
Mixed Fried Seafood and Vegetables
This recipe for this Venetian classic was shared with us by Al Covo, the restaurant where we had the best fritto misto in Venice.
Issue #38
06/21/2007
Creamed Stockfish
This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccalà in 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
10/24/2000
Squid on the Griddle
In her Lidia's Italian Table (William Morrow and Company, 1998), Bastianich reminisces about catching squid with her uncle, using a light and strips of white cloth to attract them.
Issue #36
05/14/2007
Red Snapper with Tomato Sauce, Olives, and Onions
A specialty of the Tuscan port of Leghorn (Livorno), this recipe reflects the ingredients of the region—fresh seafood, olives, and wine.
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
03/11/2002
Radicchio with Anchovy and Rosemary Sauce
The versatile sauce used here comes from Rogers Gray Italian Country Cook Book (Random House, 1995), by Ruth Rogers and Rose Gray, chef-owners of London's acclaimed (and very Italian) River Café.
Issue #23
03/14/2002
Fritto Misto di Mare
Simply fried assorted seafood is a popular appetizer all over coastal Italy—and especially along the shores of the Adriatic.
Issue #21
03/02/2007
Stuffed and Fried Squash Blossoms
Squash blossoms are delicate and delicious, with a hint of flavor from the squash itself.
Issue #11
« Previous 1 2 Next »