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Narrow Results You've Selected: Recipe Vegetables Italian Easy Fall Remove all Source Saveur (45) Always Order Dessert (1) Bell'Alimento (1) Boing Boing (1) Closet Cooking (1) Show all... Elly Says Opa (1) Foodaphilia (1) Health Central (1) Jersey Bites (1) Kitchenography (1) Lucullian (1) Martha Stewart (1) My Recipes (1) Orangette (1) Seasonal Ontario Food (1) Serious Eats (1) Smitten Kitchen (1) Vic's Recipes (1) Zested (1) Course Side Dish (31) Main Course (19) Soups & Stews (10) Salad (6) Appetizers (3) Show all... Condiments and Sauces (2) Occasion Christmas (5) Thanksgiving (3) Cocktail Party (1) Easter (1) Technique Saute (30) Slow Cook (13) Bake (7) Roast (6) No Cook (4) Show all... Poach (4) Chill (2) Fry (2) Steam (2) Braise (1) Grill/Barbecue (1) Marinate (1) Stew (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Season:Fall"; var omni_prop8 = "Topic:Recipe,Main Ingredient:Vegetables,Cuisine:Italian,Difficulty:Easy,Season:Fall"; var omni_pageName="saveur:"+omni_prop12; 10/12/2011 Cime di Rapa Fritte (Slow-Cooked Broccoli Rabe) Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil. Issue #141 09/10/2011 Sedano e Pomodori Brasati (Braised Celery and Tomato) In this recipe, celery stalks' stringy fibers, often removed before cooking, act as a brace to help the vegetable keep its shape through a long simmer. Issue #141 09/08/2009 Grilled Eggplant with Basil Vinaigrette Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals. Issue #123 09/04/2009 Mushroom Crostini A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini. Issue #123 10/02/2007 Broccoli with Sicilian Sauce This intensely delicious sauce straddles the line between a pasta sauce and vegetable dressing. Issue #106 10/02/2007 Cavolo Nero Salad with Pecorino Rossellino This dish is based on one made by chef Joshua McFadden at Franny's, an Italian restaurant in Brooklyn, New York. Issue #106 10/02/2007 Cavolo Nero and Borlotti Bean Soup This recipe for the classic Tuscan soup is based on one in The River Cafe Cook Book by Rose Gray and Ruth Rogers (Ebury Press, 1995). Issue #106 10/02/2007 Braised Cavolo Nero The leaves of cavolo nero may be left whole when they're braised; they cook slowly into a luscious heap. Issue #106 10/02/2007 Farfalle with Cavolo Nero Pesto In this rendition of pesto the sweet and nutty cavolo nero replaces both the basil and pine nuts. Issue #106 01/28/2008 Rabbit Stock Stock from rabbit bones yields a silken, full-bodied broth. This recipe is so tasty it is good enough to sip on its own. Issue #92 01/11/2006 Salad of Cold Spaghetti with Caviar A simple, cold spaghetti dish ennobled by Sevruga caviar. Issue #81 12/15/2005 Roasted Cauliflower with Black Olives and Bread Crumbs At Barbuto, this simple vegetable dish is roasted in the restaurant's wood-burning oven, which gives it a slightly smoky flavor. Issue #78 12/15/2005 Tube-Shaped Pasta with Wild Mushrooms Chef Jonathan Waxman recommends using the best-possible artisanal pasta for this dish, and he adds that it's very important not to overcook it. Issue #78 01/22/2013 Veal Pasta Sauce with Red, Green, and Yellow Peppers This sauce was given to us by author Marcella Hazan, who noted,"The veal is cooked separately and combined later with the peppers to preserve its juiciness." Issue #77 01/29/2010 Risotto with Butternut Squash, Leeks, and Clams The secret of good Italian home cooking resides in the ingredients themselves. This recipe, from Marcella Hazen, reflects this philosophy perfectly. Continue... Issue #77 12/06/2005 Lamb Chops Calabria Style with Tomatoes, Peppers, and Olives This recipe comes from well-known cookbook author Marcella Hazan. Issue #77 12/06/2005 Greengrocer's Soup with Onion, Peppers, Rapini, and Potatoes This delicious soup, from Marcella Hazan, showcases each of the vegetable's unique flavor. Issue #77 11/11/2005 Italian Wedding Soup This soup in fact has nothing to do with weddings. In Italian, it is called minestra maritata (married soup) for its harmonious mingling of ingredients, and somewhere along the line the name got mistranslated. Issue #72 09/23/2005 Marinated Zucchini Like most marinated vegetable dishes, this one is best made a day ahead of serving. Issue #64 01/18/2010 Pasta with Carrots, Risotto-Style We adapted this recipe from The Minimalist Cooks Dinner by Mark Bittman (Broadway Books, 2001). If you can't find the short, twisted "twin" pasta called gemelli, use penne instead. Continue... Issue #59 « Previous 1 2 3 4 Next »