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11/08/2011
Sautéed Sole with Olives
This dish, whose topping resembles a tapenade, is wonderful served alongside roast potatoes.
Issue #143
10/08/2010
Pesce Spada alla Ghiotta (Swordfish with Olives and Capers)
This dish, based on one from the book My Calabria (See book review), matches meaty swordfish steaks with a rustic, briny sauce of tomatoes, olives, and capers.
Issue #133
07/18/2008
Pasta with Tuna Sauce
In this luscious pasta, the tuna and the oil meld to create a creamy sauce.
Issue #113
12/12/2005
Salad of Squid, Wild Chicory, and Chickpeas with Lemon–Garlic Sauce
This salad depends for its flavor and texture on fresh (not frozen) squid and dried (not canned) chickpeas. Other bitter greens, like curly endive or radicchio, may be substituted for wild chicory.
Issue #78
03/06/2007
Striped Bass with Sun-Dried Tomatoes, Caperberries, and Olives
People go crazy for this scrumptious Neapolitan classic—after one bite you’ll understand why.
Issue #75
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
10/30/2007
Veal with Caper Sauce and Pork with Anchovy Sauce
These two delicious sauces can be used at home to dress up leftover meats.
Issue #62
10/30/2007
Roasted Sea Bass Filets with Chanterelles
We enjoyed this dish at Trattoria Risorta in Trieste. Striped bass makes a good substitute for the locally fished sea bass they used.
Issue #62
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
06/21/2007
Marinated Sardines
This centuries-old dish was a favorite of Venetian sailors.
Issue #38
06/21/2007
Risotto with Scampi and Radicchio
If you can't find true scampi—saltwater crayfish—for this dish, you can substitute good small shrimp.
Issue #38
05/14/2007
Red Snapper with Tomato Sauce, Olives, and Onions
A specialty of the Tuscan port of Leghorn (Livorno), this recipe reflects the ingredients of the region—fresh seafood, olives, and wine.
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
03/06/2007
Genoese Cioppino
This traditional Genoese soup is loaded with fresh seafood, herbs, and vegetables.
Issue #25
01/23/2007
Orecchiette with Cauliflower
This recipe calls for orecchiette pasta—shaped like “little ears,” it adds a unique twist to this simple dish.
Issue #3
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
03/24/2010
Pasta with Smoked Salmon
From the blog the Traveler's Lunchbox, this recipe was originally inspired by a lavish pasta meal at the Florentine restaurant Acqua al 2. Continue...
Does Not Apply
Source: Traveler's Lunch Box
04/14/2009
Spaghetti with Anchovies and Breadcrumbs
A traditional Italian Christmas always includes pasta and fish.
Does Not Apply
Source: My Recipes
08/16/2008
Quick Bouillabaisse Pasta
This easy version of a traditional French stew overflows with mussels, shrimp, and halibut.
Does Not Apply
Source: My Recipes
07/13/2008
Spaghetti with Tuna and Cherry Tomatoes
Poach fresh fish in flavored olive oil instead of using canned tuna.
Does Not Apply
Source: Los Angeles Times