Italian Food, Recipes and Cuisine from Saveur

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Issue #136 03/15/2011 Sicilian Cannoli Ricotta impastata, a smoother and drier version of ricotta, is typically used for filling cannoli. This recipe comes from cookbook author Nick Malgieri. Issue #136 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 01/10/2011 St. Joseph's Day Fritters The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling. 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 11/30/2011 Soupe Crasse (Cheese and Bread Soup) Typically made with day-old bread or breadsticks during the holidays, this northern Italian specialty comes out like a luscious casserole of melted cheese and bread. Issue #134 07/13/2010 Chicken Galliano Galliano, an Italian liqueur flavored with 30 herbs and spices, including anise and vanilla, gives the sauce for these stuffed chicken breasts a complex sweetness. Issue #131 04/05/2010 Pesto This versatile sauce takes its fresh flavor from basil and its earthy bite from olive oil and garlic. Issue #129 02/15/2012 Spaghetti alla Carbonara To make this dish the traditional Roman way, mix the cheese, eggs, pepper, and pork in a bowl to create a thick sauce before tossing it with the pasta. Issue #128 04/06/2010 Cheese and Pepper Pasta (Cacio e Pepe) Less is more in this elemental Roman pasta dish, which takes its spiciness from cracked black pepper toasted in oil. Issue #128 03/08/2010 Fennel Baked in Milk (Finocchio con Latte al Forno) In this creamy dish, the fennel is braised in milk until it becomes tender. Issue #128 08/02/2012 Squash Blossom Pizza This recipe, inspired by Pizzeria Mozza in Los Angeles, yields a crisp, chewy crust. Issue #127 01/03/2012 Orecchiette with Rapini and Goat Cheese Slightly bitter rapini (also known as broccoli rabe), marries well with the tangy goat cheese in this dish. Continue... Issue #126 01/26/2010 Gnocchi with Brown Butter and Sage A regional dish from the Italian province of Parma, these plump spinach gnocchi are excellent sprinkled with Parmesan cheese. Continue... Issue #123 02/17/2011 The Original Fettuccine Alfredo Mixing the ingredients on a warmed platter will help them melt quickly to make a satiny sauce. For the best results, use dried pasta, which doesn't break as easily during tossing as fresh egg pasta does. Issue #120 07/19/2011 Fettuccine with Artichokes and Chicken We got this satisfying pasta dish from Justin Smillie, the chef at Smith's, a restaurant in New York City. Issue #118 02/04/2010 Veal Parmesan This rich and cheesy Italian-American favorite goes well with garlicky sautéed broccoli rabe or spinach. Continue... Issue #118 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 02/17/2009 Stuffed Artichokes Stuffed with bread crumbs and Pecorino Romano, these artichokes are a satisfying side dish. The recipe is based on one that the Italian-American family of our executive editor, Dana Bowen, has used for generations; it appeared in “Tender at the Heart,” in our March 2009 issue. Issue #118 01/05/2009 Sicilian Greens and Bulgur Soup This classic Sicilian soup is made with seasonal greens and a local variety of bulgur wheat. Issue #117 « Previous 1 2 3 4 5 . . .9 Next »