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02/17/2009
Angelo’s Marinara Sauce
This tomato sauce tastes just as good when tossed with spaghetti as it does when cooked in dishes like veal parmesan and baked manicotti.
Issue #118
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
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
02/28/2008
Rabbit Braised in Red Wine
The hearty flavor of this lean, game meat is showcased in this simple recipe.
Issue #110
02/28/2008
'New Style' Ragù alla Bolognese
While this ragù recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce.
Issue #110
01/16/2008
Spinach and Cheese Gnocchi (Spinatnocken und Topfennocken)
Why settle for just one type of gnocchi, this recipe offers both spinach and cheese.
Issue #96
01/28/2008
Broad Noodles with Duck Sauce
This recipe is for a unique pasta dish using a delicious and rich duck sauce.
Issue #92
10/24/2007
Flip's Meat Sauce with Pasta
You can't beat homemade meatballs and spicy marinara to top your favorite pasta.
Issue #87
12/15/2005
Chicken Cooked in Clay
This recipe takes an ancient method and turns it into fun for the whole family.
Issue #80
12/02/2005
Amarone Risotto
Although carnaroli and the better-known arborio rice are often used to make risotto, Lina Pernigo, chef at La Foresteria Serègo Alighieri, who gave us this recipe, prefers to use the variety called vialone nano.
Issue #75
12/02/2005
Beef Braised in Amarone
This recipe was a specialty of Trattoria Dalla Rosa Alda located in the Valpolicella region.
Issue #75
12/21/2007
Nick's Minestrone
This soup, on the menu at Nick's Italian Café in McMinnville, Oregon, is served tableside and topped with a generous spoonful of fragrant, freshly made pesto.
Issue #73
10/20/2005
Cardoon Salad with Marinated Anchovies
Much prized in Italy and France, and especially in Piedmont and Nice, cardoons are in season from about October through February.
Issue #69
10/13/2005
Dried Fava Bean and Pork Stew
This stew, though eaten throughout the year, is most popular in Sardinia in the winter, when wild fennel is at its peak.
Issue #68
10/30/2007
Meat Loaves with Eggs and Cheese
To make these loaves light handle the meat as gently (and as little) as possible while you mix and shape it.
Issue #62
10/30/2007
Stuffed Horseshoe-Shaped Pastry
We adapted this recipe for presnitz, a beloved pastry in Friuli–Venezia Giulia, from Pasticceria Caffè Pirona in Trieste.
Issue #62
01/07/2008
Baked Spinach Lasagne
Lasagna is the most famous and savory of all Italian baked dishes.
Issue #53
05/14/2007
Stuffed Artichokes
These artichokes make the perfect start to any meal.
Issue #50
06/21/2007
Puréed White Bean Soup
In Tuscany, we savored a version of this soup that used rare sorana beans, but you can substitute zolfini or cannellini beans.
Issue #46
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