29
results
Narrow Results
You've Selected:
Italian
Recipe
Saute
Main Course
Tomato
Source
Saveur (22)
Bitten (1)
Los Angeles Times (1)
Luna Cafe (1)
Steamy Kitchen (1)
Difficulty
Easy (16)
Medium (13)
Season
Winter (14)
Fall (10)
Summer (10)
Spring (5)
Occasion
Easter (2)

Advertisement
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
01/05/2009
Steak alla Pizzaiola
When crushed by hand, whole peeled canned tomatoes make a quick, rustic sauce for steak.
Issue #117
02/28/2008
Alessandra Spisni's Ragł alla Bolognese
Alessandra Spisni, who owns a cooking school in Bologna, shared her hearty recipe with us. She makes hers in large batches so make sure you have plenty of mouths to feed.
Issue #110
02/28/2008
'New Style' Ragł alla Bolognese
While this ragł recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce.
Issue #110
10/24/2007
Flip's Meat Sauce with Pasta
You can't beat homemade meatballs and spicy marinara to top your favorite pasta.
Issue #87
12/06/2005
Spaghetti with Clams
Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic.
Issue #77
12/06/2005
Lamb Chops Calabria Style with Tomatoes, Peppers, and Olives
This recipe comes from well-known cookbook author Marcella Hazan.
Issue #77
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
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
12/12/2000
Cannelloni
This immensely satisfying variation on cannelloni Rossini was developed years ago by Jim Hamilton, father of former SAVEUR kitchen director Melissa Hamilton.
Issue #41
02/03/2009
Spaghetti with Lobster
This Venetian recipe showcases fresh lobster in a vividly flavorful way.
Issue #38
10/23/2000
Squash Gnocchi with Meat Sauce
For this recipe, it is best to cook the meat and tomatoes seperately so that the fat from the meat does not get into the sauce.
Issue #35
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
03/26/2008
Venison Osso Buco
Restaurateur Lidia Bastianich (of Felidia, Becco, and Frico Bar in New York City and Lidia's in Kansas City) gave us this hearty and delicious recipe.
Issue #31
03/08/2002
Penne with Cabbage and Sausage
Originally from Calabria, this dish is now a Rao's Restaurant standard.
Issue #28
03/04/2002
Chicken Cacciatore (Hunter's Wife's Chicken)
America knows this Italian favorite as chicken cacciatore (hunter's-style), but it's really alla cacciatora, named in honor of the hunter's wife.
Issue #26
03/14/2002
Farfalle with Wild Mushroom and Tomato Sauce
Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season.
Issue #21
06/18/2007
Sicilian Tomato–Meat Sauce
This sauce is more delicate than the familiar bolognese sauce, and is perfect on pasta.
Issue #18
04/05/2007
Roman-Style Fettuccine
The recipe for this traditional Easter dish came to us from a true Roman, who got it from her mother.
Issue #11
09/11/2007
Lamb Neck Stew with Polenta
This stew is from Bari, a coastal town in southeastern Italy, where lamb is a staple.
Issue #10
« Previous 1 2 Next »