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02/26/2013
Italians have long used walnuts for pesto; they lend a rich earthiness to the sauce. This pesto is perfect as a pasta sauce and a bruschetta topping.
Issue #140
08/09/2011
Tender gnocchi tossed with a classic pesto genovese is a popular first course, or primo piatto, in Liguria.
Issue #140
07/11/2011
Garlic's young shoots perfume this mild pesto, perfect for tossing with fresh egg pasta. If you can't find scapes, substitute green garlic or a combination of garlic and gives.
Issue #140
03/28/2012
Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary.
Issue #136
07/24/2012
In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.
Issue #130
09/08/2009
Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.
Issue #123
04/18/2013
This dish, along with linguine with red clam sauce and oven-baked rigatoni, is a mainstay of the Italian-American fare served at Figaretti's in Wheeling, West Virginia.
Issue #112
12/19/2007
This Italian classic is a warm, garlicky counterpoint to raw vegetables.
Issue #108
01/28/2008
In Lori Zimring De Mori’s article “The Flavors of Home” (April 2006), where this recipe first appeared, the author describes the foods of Florentine trattorias. A version of this dish (piselli freschi in Italian) is served at the restaurant Coco Lezzone in Florence. Look for fresh unshelled peas at your local farmers’ market.
Issue #92
01/11/2006
A simple, cold spaghetti dish ennobled by Sevruga caviar.
Issue #81
01/11/2006
At Barbuto, chef Jonathan Waxman serves variations of this salad on his menu throughout the year using other vegetables-for instance, asparagus in the spring and zucchini in the summer.
Issue #78
12/12/2005
This recipe comes from Ristorante La Botte in Stresa.
Issue #78
05/06/2011
This recipe appeared with the feature "The Incredible Island of Food and Wine" by Chloe Osborne (April 2004), a close look at the culinary world of Tasmania. Frittatas are typically made on the stove in a skillet, but preparing them in a Bundt pan offers a convenient and beautiful alternative for a festive brunch.
Issue #74
07/26/2011
The savory simplicity of mushrooms grilled over hot coals is always a favorite summer side dish. Only a hint of garlic and parsley are needed to flavor these earthy vegetables.
Issue #68
03/06/2007
The freshest vegetables of the season are the secret to infusing this Italian classic with color and flavor.
Issue #66
09/23/2005
Like most marinated vegetable dishes, this one is best made a day ahead of serving.
Issue #64
03/06/2007
Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good.
Issue #58
03/01/2007
The quintessential summer soup, this gazpacho gets an added treat—a tasty relish of tomato, pepper, and onion.
Issue #51
06/21/2007
Marcella Hazan schooled us in the making of this dish in her Venetian kitchen.
Issue #38
10/25/2000
In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green.
Issue #37
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