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

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Narrow Results You've Selected: Summer Italian Saveur Easter Remove all Difficulty Easy (9) Medium (4) Main Ingredient Vegetables (6) Pasta (3) Beans (2) Cheese (2) Fish (2) Show all... Shrimp (2) Tomato (2) Bread (1) Eggs (1) Lamb (1) Pork (1) Shellfish (1) Course Main Course (4) Side Dish (4) Salad (3) Appetizers (2) Breakfast/Brunch (1) Show all... Dessert (1) Soups & Stews (1) Technique Saute (4) Fry (2) No Cook (2) Poach (2) Roast (2) Show all... Bake (1) Chill (1) Slow Cook (1) Topic Recipe (13) 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 = "Occasion:Easter"; var omni_prop8 = "Season:Summer,Cuisine:Italian,Source:Saveur,Occasion:Easter"; var omni_pageName="saveur:"+omni_prop12; 01/10/2011 St. Joseph's Day Fritters The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling. Issue #136 01/28/2008 Fresh Peas with Prosciutto In Lori Zimring De Mori’s article “The Flavors of Home” (April 2006), where this recipe first appeared, the author describes the foods of Florentine trattorias. A version of this dish (piselli freschi in Italian) is served at the restaurant Coco Lezzone in Florence. Look for fresh unshelled peas at your local farmers’ market. Issue #92 12/02/2005 Striped Bass in Chardonnay Sauce This is an adaptation—by Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haake—of a traditional Neapolitan specialty. The dish's name literally means crazy water. Issue #75 05/06/2011 Asparagus Frittata This recipe appeared with the feature "The Incredible Island of Food and Wine" by Chloe Osborne (April 2004), a close look at the culinary world of Tasmania. Frittatas are typically made on the stove in a skillet, but preparing them in a Bundt pan offers a convenient and beautiful alternative for a festive brunch. Issue #74 09/18/2008 Roast Baby Lamb with Wild Fennel A simple recipe for this widely popular dish in Sardinia. Issue #68 03/06/2007 Pasta Primavera The freshest vegetables of the season are the secret to infusing this Italian classic with color and flavor. Issue #66 03/01/2007 Chilled Tomato Soup, Gazpacho Style The quintessential summer soup, this gazpacho gets an added treat—a tasty relish of tomato, pepper, and onion. Issue #51 06/21/2007 White Bean, Tuna, and Red Onion Salad Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad. Issue #46 03/06/2007 Salad of Shrimp and Roasted Peppers This recipe appeared in Eugenia Bone’s “Feast of the Seven Fishes,” in which she describes her family’s traditional Italian Christmas Eve feast (December 1998). Issue #31 02/03/2009 Shrimp Scampi Purists may note that this Italian-American specialty isn't really scampi (Adriatic crayfish)—but as its name promises, it really is shrimp cooked scampi-style. Issue #28 03/08/2002 Seafood Salad According to Rao’s Cookbook, this seafood salad is “perhaps the most popular dish at Rao’s”, and one whose simplicity epitomizes the Rao’s style. Issue #28 04/05/2007 Roman-Style Artichokes In Rome, these fragrant artichokes are seasoned with mentuccia, a delicate wild mint native to Italy. Issue #11 04/05/2007 Fettuccine with Fava Beans Fresh young fava beans signal the beginning of spring and all its glory. Issue #11