Saveur.com - Authentic Recipes, Food, Drinks and Travel

14 results
Narrow Results You've Selected: Fall Recipe Italian Fruit Remove all Source Saveur (9) Cooks.com (1) Health Central (1) Local Lemons (1) New York Times (1) Show all... Smitten Kitchen (1) Difficulty Easy (12) Medium (2) Course Dessert (5) Condiments and Sauces (3) Main Course (3) Appetizers (2) Bread (1) Show all... Breakfast/Brunch (1) Salad (1) Side Dish (1) Occasion Christmas (1) Thanksgiving (1) Technique Bake (6) Fry (2) Saute (2) Broil (1) No Cook (1) Show all... Poach (1) Slow Cook (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Fruit"; var omni_prop8 = "Season:Fall,Topic:Recipe,Cuisine:Italian,Main Ingredient:Fruit"; var omni_pageName="saveur:"+omni_prop12; 09/05/2012 Mostarda di Frutta (Spicy Mustard and Fruit Preserves) Mostardabest served with meats, an assortment of boiled cuts, or cheeses that can take its sharpness. Issue #150 09/25/2012 Torta di Sant'Antonio (Sant'Antonio Apple Tart) Cooks in the Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town's patron saint, Sant'Antonio. Issue #134 07/18/2008 Foriana Sauce Savory and sweet, this rustic Mediterranean nut-and-raisin sauce is a staple on the Italian island of Ischia, off the coast of Naples. Issue #113 07/18/2008 Italian Stuffed Clams Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams. Issue #113 01/16/2008 Cinnamon Apple Fritters with Cranberry Compote (Fritelle di Mele alla Cannella con Composta di Mirtilli Rossi) These delightful fritters are essentially Südtirol-style apple doughnuts. Issue #96 10/23/2000 Friulian Fruitcake This is our version of the traditional Friulian cake made for us by Ennio Furlan at Agriturismo de Carvalho in Friuli. Issue #35 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 03/11/2002 Prune and Fig Ravioli with Cinnamon-Scented Butter This unusual recipe comes from Italy’s Slavic-flavored Friuli region. Although usually a first course, it can be served as dessert. Issue #22 10/03/2012 Menu: A Vegetarian Harvest Dinner There's no need for meat in this hearty, multi-course vegetarian menu featuring the best of fall's bounty. Does Not Apply 10/12/2009 Blue Cheese And Pear Pizza Fall is the perfect time to find ripe, juicy pears —combine them with rich, pungent blue cheese to create a delectable pizza. Does Not Apply Source: New York Times 09/03/2009 Focaccia with Figs and Goat Cheese The topping possibilities are endless for focaccia, but we like this one with fresh figs, goat cheese, and pine nuts. Continue... Does Not Apply Source: Local Lemons 08/03/2009 The Chef Cooks at Home: Apple Crostata Every year, I look forward to a new harvest of apples: lemony Mutsus, crisp and sweet Royal Galas, sturdy, winy Romes, the temperamental but flavor-filled Cox's Orange Pippins, and more. Continue... Does Not Apply Source: Cooks.com 12/07/2008 Fennel, Prosciutto and Pomegranate Salad Salty proscuitto and tart pomegranates balance each other out in this savory salad. Does Not Apply Source: Smitten Kitchen 05/17/2008 Chipotle and Date Chutney Hot and sweet, this recipe for chutney will keep for months and it makes a lively accompaniment to many traditional Indian dishes. Does Not Apply Source: Health Central