Italian Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: Italian Recipe Fall Easy Remove all Source Saveur (96) Bell'Alimento (2) Always Order Dessert (1) Amanda's Cookin' (1) Big, Bold, Beautiful Food (1) Show all... Boing Boing (1) California Walnuts (1) Chocolate and Zucchini (1) Closet Cooking (1) Coconut & Lime (1) Cooks.com (1) Elly Says Opa (1) Food Channel (1) Foodaphilia (1) Health Central (1) Jersey Bites (1) Kitchenography (1) Local Lemons (1) Lucullian (1) Martha Stewart (1) My Recipes (1) New York Times (1) Northwest Noshing (1) Orangette (1) Seasonal Ontario Food (1) Serious Eats (1) Smitten Kitchen (1) Steamy Kitchen (1) Vic's Recipes (1) Zested (1) Main Ingredient Vegetables (63) Pasta (31) Cheese (28) Pork (22) Tomato (18) Show all... 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Poach (8) Chill (6) Grill/Barbecue (6) No Cook (5) Braise (4) Stew (4) Broil (2) Marinate (2) Steam (2) 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 = "Difficulty:Easy"; var omni_prop8 = "Cuisine:Italian,Topic:Recipe,Season:Fall,Difficulty:Easy"; var omni_pageName="saveur:"+omni_prop12; 09/12/2012 Chicken Marsala Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce. Issue #150 09/05/2012 Mostarda di Frutta (Spicy Mustard and Fruit Preserves) Mostardabest served with meats, an assortment of boiled cuts, or cheeses that can take its sharpness. Issue #150 02/27/2012 Brodo (Beef Broth with Tortellini and Parmesan) This classic Italian broth, is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992). Issue #145 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 01/10/2011 St. Joseph's Day Fritters The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling. Issue #136 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 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 09/06/2009 Stuffed Tomatoes Herbs, garlic, and bread crumbs add a savory topping to tomatoes in this simple Tuscan side dish. Issue #123 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 09/04/2009 Mushroom Crostini A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini. Issue #123 07/21/2008 Shepherd’s-Style Rigatoni with Ricotta and Sausage Calabrian shepherds make this rustic pasta with fresh ricotta, sausage, and fresh herbs. Issue #113 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 07/18/2008 Italian Stuffed Clams Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams. Issue #113 01/26/2010 Saltimbocca alla Romana This dish is slightly salty, slightly woodsy, and entirely sumptuous. Continue... Issue #111 10/02/2007 Broccoli with Sicilian Sauce This intensely delicious sauce straddles the line between a pasta sauce and vegetable dressing. Issue #106 10/02/2007 Cavolo Nero Salad with Pecorino Rossellino This dish is based on one made by chef Joshua McFadden at Franny's, an Italian restaurant in Brooklyn, New York. Issue #106 « Previous 1 2 3 4 5 . . .7 Next »