New York Times (1)
A simple salad adds fresh contrast to fried strips of pizza dough.
At Mamma 'Zu's restaurant in Richmond, Virginia, this simple, satisfying Italian appetizer is served with crusty bread.
Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary.
This classic sweet and sour eggplant dish is rich and sweetened with caramelized onions and raisins.
Butcher shops all across Sicily sell these bacon-wrapped scallions called Cipollate con Pancetta.
These addictive fritters are a classic Sicilian street food.
Though traditionally cooked in embers, these artichokes are equally as succulent when oven-roasted
Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas.
In this classic Roman contorno, or side dish, sweet peas are braised until tender, then sautéed with salty prosciutto. Dana Bowen, our executive editor, compiled a comprehensive roundup of traditional Roman contorni in our April 2010 issue. Continue...
This sweet, simple pepper stew is an ideal use for summer's bounty of sweet peppers. It makes a great antipasto atop bruschetta.
This classic Roman contorno, or side dish, calls for mint, a popular herb in Roman kitchens. We featured this recipe, along with ones for other delicious contorni, in “Eternal City,” Anya von Bremzen’s ode to Rome. Continue...
This dish is beloved in Rome, where it pairs naturally with roasted meats like porchetta.
A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini.
We featured this pizza in "Home for Supper," a November 2008 article about Barry Sims, an NFL lineman whose mother, Dagmar Marshall, makes a mean spread of party snacks whenever her son comes home to visit the family in Park City, Utah. Continue..
Spicy and salty, with just the right amount of earthy sweetness, this homemade pizza makes a perfect appetizer or main course.
This Italian classic is a warm, garlicky counterpoint to raw vegetables.
This tart combines delicately flavored treviso with pungent gorgonzola.
Peppers are roasted daily at Rao’s. According to Rao’s Cookbook, “The smoky aroma fills the restaurant and lingers until serving time.
The versatile sauce used here comes from Rogers Gray Italian Country Cook Book (Random House, 1995), by Ruth Rogers and Rose Gray, chef-owners of London's acclaimed (and very Italian) River Café.
These pillowy mushrooms surprise those who eat them with flavors that turn from delicately sweet to sharp.