Coconut & Lime (1)
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Main Course (22)
Side Dish (4)
This flavorful dish is a Feast of the Seven Fishes favorite.
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.
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.
Herbs, garlic, and bread crumbs add a savory topping to tomatoes in this simple Tuscan side dish.
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.
A little nutmeg added to the ricotta filling for this classic baked pasta imparts a subtle note of spice.
This recipe is a vegetarian take on the classic, creamy lasagna bolognese.
Tomato paste lends depth and flavor to many dishes.
This recipe combines a hearty ragł alla bolognese with fresh spinach pasta to create an authentic Italian favorite.
Milan-style breaded beef cutlet, which is itself so popular in Argentina that, along with the empanada, it is considered a national dish.
We developed this recipe using several traditional ones for this famous Italian specialty.
Lasagna is the most famous and savory of all Italian baked dishes.
The Tuscan passion for white beans is reflected in tasty dishes like this one.
Stuffed vegetables appear on every antipasto table in Romeincluding the spectacular one at Casale on the via Flaminia, where this recipe comes from.
This immensely satisfying variation on cannelloni Rossini was developed years ago by Jim Hamilton, father of former SAVEUR kitchen director Melissa Hamilton.
A truly authentic Italian salad, loaded with tomatoes, garlic, basil, and olive oil.
This southern Italian classic might be named after the cheese that tops itbut some Sicilians think the title comes from palmigiana, their dialect word for ''shutter'', describing the way the eggplant slices are often overlapped.
Fresh herbs, tomato, garlic, and a hint of red pepper add an intriguing spark to dover sole.