7
results
Narrow Results
You've Selected:
Bread
Italian
Source
Saveur (6)
Smitten Kitchen (1)
Difficulty
Easy (6)
Medium (1)
Course
Salad (5)
Appetizers (2)
Sandwich (1)
Side Dish (1)
Season
Summer (4)
Spring (3)
Fall (1)
Technique
Bake (2)
Brine (1)
Broil (1)
Fry (1)
Grill/Barbecue (1)
Topic
Recipe (7)

Advertisement
05/06/2013
Angioletti Fritti con Rucola e Pomodori (Fried Dough with Arugula and Grape Tomatoes)
A simple salad adds fresh contrast to fried strips of pizza dough.
Issue #156
03/20/2011
Muffuletta
At Central Grocery in New Orleans, they use their famous olive salad to dress deli meats and cheeses in an irresistible sandwich.
Issue #137
07/24/2012
Panzanella (Bread and Tomato Salad)
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
03/01/2007
Summer Panzanella
A truly authentic Italian salad, loaded with tomatoes, garlic, basil, and olive oil.
Issue #36
02/15/2007
Panzanella
Ripe, juicy tomatoes and an elegant simplicity of approach—this moist, flavorful salad reflects Tuscan cooking at its best.
Issue #6
11/07/2011
Marinated Sardine Crostini with Salsa Verde and Fennel
Chef Tony Mantuano, of Chicago's Spiaggia, combines the tangy flavors of tarragon and chive salsa verde with a zesty lemon and fennel salad in this marinated sardine crostini.
Does Not Apply
05/07/2010
Spring Panzanella
Croutons made from day-old bread and fresh leeks and asparagus are the main ingredients in this bright-green salad that’s perfect for spring days. If ramps are in season, feel free to add them to this recipe. Continue...
Does Not Apply
Source: Smitten Kitchen