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02/18/2012
Polpette (Meat Croquettes)
Made with ground veal and potatoes, these are a classic Venetian cicheti.
Issue #145
02/18/2012
Sarde in Saor (Sweet and Sour Sardines)
These sumptuous cicheti are traditionally made with fried sardines, but they're just as delicious when the fish are broiled.
Issue #145
12/17/2010
Mortadella Smear
Father-and-son team Jimmy Bannos Sr. and Jr. of Chicago's Purple Pig restaurant purée mortadella, an Italian bologna, and slather it on toast with balsamic vinegar and pistachios, a combination that is devastatingly addictive.
Issue #135
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
01/28/2008
Pizza Rustica
This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts.
Issue #92
01/28/2008
Fried Rabbit and Vegetables
This recipe is a twist on the Italian classic fritto misto with the use of rabbit.
Issue #92
11/16/2007
Little Toasts with Smoked Mozzarella and Anchovies
An easy to make appetizer of salty anchovies and melted mozzarella.
Issue #63
11/04/2011
Treviso and Gorgonzola Tart
This tart combines delicately flavored treviso with pungent gorgonzola.
Issue #51
05/14/2007
Stuffed Artichokes
These artichokes make the perfect start to any meal.
Issue #50
06/21/2007
Spider Crab with Zucchini and Artichokes
Spider crab (Maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but we like this preparation, given to us by a local fisherman.
Issue #38
06/21/2007
Whole Wheat Spaghetti with Anchovy Sauce
The recipe for this traditional Venetian dish came from Da Fiore, one of our favorite restaurants in Venice.
Issue #38
11/30/2007
Scallops with Pesto
The garlicky pesto is a perfect match for sweet, silky scallops.
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
03/04/2002
Calzone
This crispy pizza turnover, whose name means “trouser leg” (for its shape), is a specialty of Naples—san marzano territory.
Issue #26
02/06/2013
Montasio Cheese Crisps
Restauranteur Lidia Bastianich grew up eating this irresistible fried-cheese snack in her hometown of Pula, Croatia (once part of Italy).
Issue #18
06/18/2007
Stuffed Mushrooms
These pillowy mushrooms surprise those who eat them with flavors that turn from delicately sweet to sharp.
Issue #18
05/09/2007
Mushroom and Fontina Pizza
This is an American take on a much-loved Italian classic.
Issue #16
03/14/2007
Pizza Margherita
Ripe tomatoes are best for this pizza sauce; if your tomatoes lack flavor, add tomato purée.
Issue #7
01/23/2007
Stuffed Calamari in Gravy
This recipe is "old stove" cooking at its authentic best, straight from San Francisco's Italian quarter.
Issue #2
01/23/2007
Gnocchi with Pesto
From San Francisco’s Italian quarter, North Beach, comes this interpretation of the well-known Ligurian dish.
Issue #2
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