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02/13/2013
Sweetened with white chocolate only, this rich, Middle Eastern-inspired panna cotta, from test kitchen assistant Phillip Basone, gets its distinctive floral aroma from an infusion of blistered cardamom.
Issue #152
12/05/2011
This recipe, from Saveur executive editor Dana Bowen, calls for almond pastry filling in place of the almond paste typically used to make these cookies, for a lighter, moister result.
Issue #143
10/12/2011
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
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
04/05/2012
For this simple Sicilian Easter dish, Cosciotto di Agnello con Patate, a leg of lamb is roasted over a bed of potatoes.
Issue #136
03/25/2012
Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston's Dolce Vita restaurant.
Issue #135
02/28/2013
Take this custard out of the refrigerator about 10 minutes before serving.
Issue #134
09/25/2012
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
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
10/28/2007
This eggnog like concoction may be served both as a beverage and as a sauce for dessert.
Issue #82
11/16/2007
An easy to make appetizer of salty anchovies and melted mozzarella.
Issue #63
11/30/2007
The garlicky pesto is a perfect match for sweet, silky scallops.
Issue #31
11/30/2007
A classic stew, this recipe is the grand finale to the Cena della Vigilia feast prepared by author Eugenia Bone.
Issue #31
12/05/2007
This recipe for the famous Italian Christmas sweet follows the more traditional dense and crumbly version.
Issue #15
01/23/2007
The famous Italian cipolline onion is sweet and delicate—the perfect foil for this tangy sauce.
Issue #2
12/12/2012
This year, celebrate Christmas with holiday food from around the world. Plan a festive, multi-course menu featuring the delicacies of Puerto Rico, Sweden, Germany, and more.
Does Not Apply
11/13/2012
This is a pasta dish of strong flavors: dark, earthy kale is offset by bright lemon cream and a warm, aromatic heat from crushed red chiles and garlic.
Does Not Apply
12/09/2011
These chewy almond meringue cookies, speckled with pine nuts, are a favorite holiday cookie of SAVEUR managing editor Greg Ferro. This recipe is based off one by cookbook author Nick Malgieri.
Does Not Apply
11/21/2011
Piped into a star shape, these iconic Italian cookies, topped with a maraschino cherry half, are infused with kirsch and cream to add richness and depth.
Does Not Apply
11/21/2011
Blanketed in multi-colored sprinkles, these gorgeous cookies are a staple of Italian bakeries and especially festive-looking for the holidays.
Does Not Apply
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