64
results
Narrow Results
You've Selected:
Fish
Italian
Saveur
Difficulty
Easy (29)
Medium (21)
Hard (1)
Course
Main Course (27)
Appetizers (24)
Salad (6)
Side Dish (6)
Soups & Stews (6)
Season
Summer (24)
Spring (16)
Fall (13)
Winter (13)
Occasion
Christmas (10)
Cocktail Party (4)
Easter (2)
Backyard BBQ (1)
Thanksgiving (1)
Technique
Saute (16)
Fry (12)
Slow Cook (6)
No Cook (5)
Roast (5)
Topic
Recipe (64)

Advertisement
01/15/2013
Squid-Ink Pasta with Salt Cod Confit
The squid-ink pasta in this striking dish from Manhattan's Il Buco Alimentari & Vineria can be substituted by regular fresh spaghetti.
Issue #153
03/17/2012
Pesce alla Palermitana (Whole Roasted Fish "Palermo Style")
Made with scorpion fish at Bartolotta Ristorante in Las Vegas, this dish works just as well with red snapper.
Issue #146
02/18/2012
Sarde in Saor (Sweet and Sour Sardines)
These sumptuous cicheti are traditionally made with fried sardines, but they're just as delicious when the fish are broiled.
Issue #145
02/18/2012
Baccalà Mantecato (Grilled Polenta with Dried Cod Mousse)
This creamy codfish mousse is delicious served with char-grilled squares of polenta.
Issue #145
02/18/2012
Peperoni con Acciughe (Stuffed Cherry Peppers)
Capers, tuna, and anchovies balance the heat in these small, stuffed cherry peppers.
Issue #145
01/18/2012
Roasted Peppers and Anchovies
At Mamma 'Zu's restaurant in Richmond, Virginia, this simple, satisfying Italian appetizer is served with crusty bread.
Issue #144
12/21/2011
Swordfish Puttanesca
Italy's puttanesca sauce, briny with anchovies, olives, and capers, pairs well with swordfish or any other meaty fish.
Issue #144
01/06/2012
Cioppino
This hearty version of San Francisco's signature seafood soup comes from Sotto Mare in North Beach.
Issue #143
11/09/2011
Whole Roasted Branzino with Fennel and Onions
Whole roasted fish dishes like this flavorful one are traditionally served on Italian-American feast days.
Issue #143
11/08/2011
Pasta con le Sarde
Many Sicilian-Americans serve this dish, laced with golden raisins and fennel, on Christmas Eve.
Issue #143
11/08/2011
Baccala Salad
This refreshing salt cod salad is a staple Italian-American Christmas Eve dish.
Issue #143
11/08/2011
Sautéed Sole with Olives
This dish, whose topping resembles a tapenade, is wonderful served alongside roast potatoes.
Issue #143
07/12/2011
Pesto di Prezzemolo (Parsley Pesto with Anchovies)
Capers and anchovies lend briny depth to this parsley sauce, which is fantastic tossed with grilled or boiled vegetables.
Issue #140
03/18/2011
Mixed Grilled Seafood
This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice.
Issue #136
01/09/2011
Pasta with Sardines
The recipe for this classic dish flavored with saffron and sardines is based on one in The Heart of Sicily by Anna Tasca Lanza (Clarkson Potter, 1993).
Issue #136
11/17/2010
Vitello Tonnato (Veal with Tuna-Caper Sauce)
Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas.
Issue #134
11/17/2010
Acciughe Con Salsa Verde (Anchovies in Green Sauce)
Use salt-packed anchovy fillets to make this antipasto from Luciano De Giacomi's Nonna Genia's Classic Langhe Cookbook (Astilibri, 1982).
Issue #134
10/08/2010
Pesce Spada alla Ghiotta (Swordfish with Olives and Capers)
This dish, based on one from the book My Calabria (See book review), matches meaty swordfish steaks with a rustic, briny sauce of tomatoes, olives, and capers.
Issue #133
08/07/2012
Fritto Misto (Fried Squid, Fish, and Shrimp)
David Pasternack, the chef at the New York City restaurant Esca, uses a combination of olive oil and canola oil to make this classic Italian dish.
Issue #129
03/08/2010
Chicory in Anchovy Sauce (Puntarelle in Salsa di Alici)
Tossed with a garlicky anchovy dressing, this vegetable dish is a great foil for rich pastas and roasted meats.
Issue #128
« Previous 1 2 3 4 Next »