40
results
Narrow Results
You've Selected:
Easy
Main Course
Tomato
Saute
Source
Saveur (18)
Farmgirl Fare (2)
Smitten Kitchen (2)
Bitten (1)
Culinary Disasters (1)
Cuisine
Italian (16)
American (13)
Spanish/Portuguese (4)
French (3)
Southwestern (3)
Season
Fall (12)
Winter (11)
Summer (7)
Spring (5)
Topic
Recipe (40)

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 Ragù 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
04/01/2007
American Chop Suey
This delicious dish—known as "American chop" in diner-ese—is similar to the all-American classic chili mac.
Issue #101
12/15/2005
Tomato and Sausage Omelette
Greek sausages, traditionally prepared in the countryside after a hog slaughter, are now commercially available and may be found even in the United States.
Issue #79
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
05/03/2007
Puffy Tacos
The signature creation of San Antonio's Tex-Mex cuisine is the puffy taco.
Issue #68
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
09/01/2005
Chili Size
This dish is said to take its name from the "hamburger size" ladle that legendary Los Angeles chili parlor proprietor Ptomaine Tommy used decades ago to spoon chili over the open-face burgers he served.
Issue #60
08/30/2005
Sea Scallops with Belgian Endive and Cherry Tomatoes
Jonathan Waxman uses fishmonger Ingrid Bengis' diver scallops for this dish when they are in season.
Issue #59
07/05/2007
Baked Grouper
SAVEUR contributor Lucretia Bingham brought this recipe back from a visit to the Bahamian village she lived in as a child.
Issue #58
03/08/2002
Penne with Cabbage and Sausage
Originally from Calabria, this dish is now a Rao's Restaurant standard.
Issue #28
05/21/2007
Barbecue Gumbo
Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage.
Issue #27
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
03/08/2007
Quail in Pomegranate Sauce
A Majorcan specialty, this pomegranate sauce is particularly suited to quail.
Issue #9
01/17/2007
Chicken Gumbo
The use of okra sets this chicken gumbo apart from the more traditional seafood gumbo.
Issue #4
08/18/2010
Marcella Hazan’s Simple Tomato Sauce
This is perhaps one of the most famous simple Italian pasta sauces from Marcella Hazan. Here is Steamy Kitchen's interpretation of this easy and satisfying sauce. Continue...
Does Not Apply
Source: Steamy Kitchen
07/08/2010
Linguine with Balsamic Roasted Tomatoes
Use ingredients you probably already have on hand for this tasty dinner of roasted tomatoes combined with garlic, olives, and capers over linguine. Continue...
Does Not Apply
Source: Luna Cafe
« Previous 1 2 Next »