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05/06/2013
A simple salad adds fresh contrast to fried strips of pizza dough.
Issue #156
04/11/2013
The secret to making this pizza dough is to let it slowly rise in the refrigerator for 48 hours.
Issue #156
07/13/2012
The portland food cart Lardo serves this succulent roast pork with hazelnut gremolata and lemon-caper aļoli on ciabatta buns accompanied with herb-strewn fries.
Issue #148
10/31/2011
This sweet and savory pizza, adapted from a recipe by Michael Leviton, chef and co-owner of Area Four in Cambridge, Massachussetts, showcases the flavor of six kinds of onion.
Issue #142
03/24/2011
Found in train stations all across Italy (hence the name), this simple sandwich of salty speck, crunchy arugula, and creamy fontina is the perfect on-the-go sandwich.
Issue #137
03/21/2011
At Central Grocery in New Orleans, they use their famous olive salad to dress deli meats and cheeses in an irresistible sandwich.
Issue #137
09/13/2011
The recipe for this classic pie will work in home ovens; it's our adaptation of a recipe from chef Tony Gemignani, owner of Tony's Pizza Napoletana in San Francisco.
Issue #135
12/17/2010
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
11/30/2011
Typically made with day-old bread or breadsticks during the holidays, this northern Italian specialty comes out like a luscious casserole of melted cheese and bread.
Issue #134
07/24/2012
In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.
Issue #130
03/05/2013
Evan Kleiman, the chef and owner of Angeli Caffe in Los Angeles, gave us this recipe for Italian flatbread, which she tops with 'nduja, a spreadable cured meat.
Issue #127
09/06/2009
Herbs, garlic, and bread crumbs add a savory topping to tomatoes in this simple Tuscan side dish.
Issue #123
09/05/2009
When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture.
Issue #123
09/05/2009
A version of this recipe appears in Flavors of Tuscany (Broadway Books, 1998) by Nancy Harmon Jenkins.
Issue #123
09/04/2009
A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini.
Issue #123
01/07/2010
The secret to making this hearty Basilicatan specialty is to fry the dried peppers to a delicate crisp. Continue...
Issue #120
12/29/2009
This chewy focaccia is one of many excellent varieties sold at the bakery Panificio Cifarelli in Matera. Continue...
Issue #120
11/10/2008
This slightly sweet fruit-and-nut-studded bread is like a cross between biscotti and a dense, moist fruitcake.
Issue #116
10/10/2008
Spicy and salty, with just the right amount of earthy sweetness, this homemade pizza makes a perfect appetizer or main course.
Issue #115
07/28/2008
The combination of lemon zest, tangy olives, and refreshing mint gives this crostini a Mediterranean twist.
Issue #113
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