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04/11/2013
This signature pizza of both Naples' Starita and New York City's Don Antonio pizzerias is at first fried, then slathered in a rich marinara sauce before it is quickly baked to melt the mozzarella.
Issue #156
04/11/2013
This most iconic of pizzas is topped with tomato sauce, fresh mozzarella, and basil leaves, the colors of the Italian flag.
Issue #156
01/23/2013
The beans in this classic Punjabi dish can be cooked without a pressure cooker, but allow for an extra hour of cooking time. Serve with flatbread or rice.
Issue #153
12/15/2012
Sweet, stewed tomatoes are the perfect foil for fried ham steaks.
Issue #153
06/07/2012
Hearty, satisfying rigatoni is tossed in a simple tomato-herb sauce at the cart Artigiano in Portland, Oregon.
Issue #148
04/13/2012
This version of ropa vieja is made with beef and accented with olives and capers.
Issue #146
03/17/2012
Chickpeas and raisins flavor this meaty stew, which is served with cubed, sautéed potatoes.
Issue #146
02/20/2012
A marinade of orange, cumin, and saffron flavors these juicy chicken kebabs.
Issue #145
12/21/2011
Italy's puttanesca sauce, briny with anchovies, olives, and capers, pairs well with swordfish or any other meaty fish.
Issue #144
08/04/2011
Influences from all over the Middle East and South Asia converge in this highly seasoned seafood pilaf made with curry and shrimp.
Issue #140
04/13/2011
Squash blossoms bring color and a light texture to this fresh vegetable stew. Serve it, if you like, with warm corn tortillas.
Issue #138
03/11/2011
Don't sweat the folding technique for this chewy, tomato and cheese pie. "The uglier your scaccia looks, the better it tastes," says Roberta Corradin, who gave us this recipe for Scaccia Ragusana.
Issue #136
09/13/2011
The recipe for this classic pie will work in home ovens; it's our adaptation of a recipe from chef Tony Gemignani, owner of Tony's Pizza Napoletana in San Francisco.
Issue #135
07/15/2010
Redolent of oregano and mint, these meatballs are served in northern Greece as a meze with fried potatoes or steamed rice.
Issue #131
07/13/2010
In Greece, these flat breads are traditionally cooked on a hearthstone set over hot coals (a cast-iron skillet on the stove works well, too) and served with tomato sauce or sautéed zucchini and feta.
Issue #131
04/05/2010
Braising a whole fish in an aromatic liquid yields moist, flavorful flesh.
Issue #129
07/28/2011
This over-the-top Americanized paella gets its smoky kick from paprika and chorizo.
Issue #128
04/12/2010
This main course, a classic Roman secondo, calls for rolling thin cuts of beef around a mixture of garlic, Pecorino Romano, basil, and prosciutto. Continue...
Issue #128
03/08/2010
After braising, these oxtails yield tender meat and a rich stew.
Issue #128
03/05/2010
This dish is flavored with guanciale, or cured pork jowl, though pancetta is a fine substitute.
Issue #128
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