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09/06/2009
Stuffed Tomatoes
Herbs, garlic, and bread crumbs add a savory topping to tomatoes in this simple Tuscan side dish.
Issue #123
01/04/2012
Country Captain
This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.
Issue #119
02/17/2009
Baked Manicotti
A little nutmeg added to the ricotta filling for this classic baked pasta imparts a subtle note of spice.
Issue #118
01/31/2011
Vegetarian Lasagne
This recipe is a vegetarian take on the classic, creamy lasagna bolognese.
Issue #117
11/10/2008
Iraqi-Style Beef and Vegetable Stew
This hearty stew of fried and simmered beef and vegetables gets its distinct flavor from an aromatic spice mixture composed of cardamom, allspice, and cinnamon.
Issue #116
02/28/2008
Anna Nanni's Baked Spinach Lasagne
This recipe combines a hearty ragù alla bolognese with fresh spinach pasta to create an authentic Italian favorite.
Issue #110
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
01/07/2008
Baked Spinach Lasagne
Lasagna is the most famous and savory of all Italian baked dishes.
Issue #53
10/17/2000
Fish Baked with Dried Okra
Okra is very popular on Crete. Like most Cretans, Christoforos Veneris, whose recipe this is, dries his okra in the sun before cooking it.
Issue #43
10/17/2000
Rabbit Stew
One-pot meals like this—made on Crete with both domesticated rabbit and wild hare—are basic to the island's cuisine.
Issue #43
10/19/2000
Eggplant Parmesan
This southern Italian classic might be named after the cheese that tops it—but some Sicilians think the title comes from palmigiana, their dialect word for ''shutter'', describing the way the eggplant slices are often overlapped.
Issue #34
03/14/2002
Stuffed Grilled Sea Bream
The various sea breams, including gilt-head and the variety the French call pagre, are traditionally considered among the most delicious fish in the Mediterranean.
Issue #20
11/14/2012
Menu: An Italian Sunday Supper
For a crowd-pleasing weekend meal, serve this family-style menu featuring beef rolls simmered for hours in a rich red tomato sauce along with plenty of garlic bread, some simple antipasti, and a decadent chocolate and caramel tart.
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04/14/2010
Potato-Celeriac Gratin
Comté or Emmentaler cheese, celeriac (also known as celery root), and tomatoes are combined with sliced potatoes and crème fraîche for this sumptuous gratin. This recipe is an adaptation of one in Patricia Wells's cookbook Bistro Cooking (Ted Smart, 1999). Continue...
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10/25/2009
Baked Spaghetti
Balsamic vinegar adds a nice hint of acidity and complexity to comforting baked spaghetti.
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Source: Coconut & Lime
04/28/2009
Gratin of Fennel and Tomato
Sliced fennel makes a great substitute for potatoes in this crumb-crusted gratin. This recipe first appeared in the magazine Edible Portland; the recipe's author, Diane Morgan, writes that she’s served the dish at Thanksgiving for 15 years.
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Source: Edible Portland