This classic Italian broth, is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992).
Earthy and tender, these artichokes are a favorite antipasto at Frankies Spuntino restaurants in New York City.
Rick Moonen, chef of RM Seafood in Las Vegas, gave us his mother's recipe for these falling-off-the-bone veal shanks. Serve them with mashed potatoes to soak up the rich gravy from the pan.
When braised with wine, veal shoulder tenderizes and soaks up the aromatic liquid.
Recipe for classic Italian meatballs. How to make meatballs: brown them first in a skillet and then braise them in a sauce of red wine and tomatoes. Serve with crusty bread or spaghetti to sop up the sauce.
The hearty flavor of this lean, game meat is showcased in this simple recipe.
The leaves of cavolo nero may be left whole when they're braised; they cook slowly into a luscious heap.
A version of this robustly flavored dish was prepared around the winter holidays by nuns at a Catholic boarding school located at the foot of Mount Etna.
This recipe was a specialty of Trattoria Dalla Rosa Alda located in the Valpolicella region.
At New York's Union Square Cafe, chef Michael Romano accents his version of this classic Italian dish with blood oranges and their juice instead of the traditional lemon-zest-based gremolada.