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03/27/2012
Dry-Cured Olives with Rosemary and Orange
Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary.
Issue #136
09/05/2012
Crabs and Spaghetti
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
Issue #126
09/08/2009
Grilled Eggplant with Basil Vinaigrette
Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.
Issue #123
09/06/2009
Stuffed Tomatoes
Herbs, garlic, and bread crumbs add a savory topping to tomatoes in this simple Tuscan side dish.
Issue #123
09/18/2012
Zucchini Stuffed with Ricotta (Zucchine Ripiene con Ricotta)
In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta.
Issue #113
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
01/11/2006
Shaved Fennel with Pecorino
At Barbuto, chef Jonathan Waxman serves variations of this salad on his menu throughout the year using other vegetables-for instance, asparagus in the spring and zucchini in the summer.
Issue #78
07/26/2011
Grilled Mushrooms
The savory simplicity of mushrooms grilled over hot coals is always a favorite summer side dish. Only a hint of garlic and parsley are needed to flavor these earthy vegetables.
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
09/23/2005
Marinated Zucchini
Like most marinated vegetable dishes, this one is best made a day ahead of serving.
Issue #64
05/12/2004
Broiled Tomatoes
This simple recipe intensifies the flavor of ripe tomatoes.
Issue #53
06/21/2007
Florentine-Style Baked Beans
The Tuscan passion for white beans is reflected in tasty dishes like this one.
Issue #46
06/21/2007
Venetian-Style Rice and Peas
This traditional dish is one of the recipes that, for us, defines the food of Venice.
Issue #38
06/21/2007
Baked Radicchio Tardivo di Treviso
Marcella Hazan schooled us in the making of this dish in her Venetian kitchen.
Issue #38
10/23/2000
Sausages with Vegetables
We enjoyed this featured dish at the Agriturismo de Carvalho in Friuli.
Issue #35
10/23/2000
Italian-Style Eggplant
Cold marinated vegetables like these round out a good asado. The seasonings used here work well for zucchini, too.
Issue #35
10/19/2000
Aldo's Garden Linguine
This dish is best made when ripe, fresh tomatoes are available, but we've had good results substituting a 14-ounce can of San Marzano plum tomatoes for his ten romas.
Issue #34
11/30/2007
Sicilian Eggplant and Tuna Salad
Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad.
Issue #31
03/08/2002
Roasted Peppers
Peppers are roasted daily at Rao’s. According to Rao’s Cookbook, “The smoky aroma fills the restaurant and lingers until serving time.
Issue #28
03/11/2002
Radicchio with Anchovy and Rosemary Sauce
The versatile sauce used here comes from Rogers Gray Italian Country Cook Book (Random House, 1995), by Ruth Rogers and Rose Gray, chef-owners of London's acclaimed (and very Italian) River Café.
Issue #23
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