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12/21/2011
Stuffed Calamari
This flavorful dish is a Feast of the Seven Fishes favorite.
Issue #143
03/11/2011
Scaccia Ragusana (Tomato and Cheese Pie)
Don't sweat the folding technique for this chewy, tomato and cheese pie. "The uglier your scaccia looks, the better it tastes," says Roberta Corradin, who gave us this recipe for Scaccia Ragusana.
Issue #136
09/13/2011
Pizza Margherita
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
09/06/2009
Stuffed Tomatoes
Herbs, garlic, and bread crumbs add a savory topping to tomatoes in this simple Tuscan side dish.
Issue #123
09/04/2009
Herbed Tomato Tart
Made with ripe cherry tomatoes and fragrant herbs, this tart is both delicious and beautiful. It comes from Beth Elon's article "Dinner in the Piazza" (October 2009), about the annual midsummer communal feast held in the hilltop town of Buggiano, in northern Tuscany.
Issue #123
01/07/2010
Pasta with Fried Peppers and Bread Crumbs
The secret to making this hearty Basilicatan specialty is to fry the dried peppers to a delicate crisp. Continue...
Issue #120
12/29/2009
Focaccia with Tomatoes and Olives
This chewy focaccia is one of many excellent varieties sold at the bakery Panificio Cifarelli in Matera. Continue...
Issue #120
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
07/27/2012
Homemade Tomato Paste
Tomato paste lends depth and flavor to many dishes.
Issue #110
02/28/2008
Anna Nanni's Baked Spinach Lasagne
This recipe combines a hearty ragł alla bolognese with fresh spinach pasta to create an authentic Italian favorite.
Issue #110
11/28/2005
Panfried Breaded Beef Cutlet with Tomato Sauce, Ham, and Mozzarella
Milan-style breaded beef cutlet, which is itself so popular in Argentina that, along with the empanada, it is considered a national dish.
Issue #84
09/26/2005
Eggplant Parmesan
We developed this recipe using several traditional ones for this famous Italian specialty.
Issue #65
01/07/2008
Baked Spinach Lasagne
Lasagna is the most famous and savory of all Italian baked dishes.
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
10/02/2001
Tomatoes Stuffed with Rice
Stuffed vegetables appear on every antipasto table in Rome—including the spectacular one at Casale on the via Flaminia, where this recipe comes from.
Issue #45
12/12/2000
Cannelloni
This immensely satisfying variation on cannelloni Rossini was developed years ago by Jim Hamilton, father of former SAVEUR kitchen director Melissa Hamilton.
Issue #41
03/01/2007
Summer Panzanella
A truly authentic Italian salad, loaded with tomatoes, garlic, basil, and olive oil.
Issue #36
10/19/2000
Eggplant Parmesan
This southern Italian classic might be named after the cheese that tops it—but some Sicilians think the title comes from palmigiana, their dialect word for ''shutter'', describing the way the eggplant slices are often overlapped.
Issue #34
03/08/2007
Sole Roasted with Seasoned Bread Crumbs
Fresh herbs, tomato, garlic, and a hint of red pepper add an intriguing spark to dover sole.
Issue #32
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