Smitten Kitchen (3)
Jamie Oliver (2)
Serious Eats (2)
Andrea Meyers (1)
This dish was created at Trattoria Garga in 1979 and became a favorite of the locals.
Triestines like to make tender boiled strudels like this as well as the crisp Austrian type.
Dina Fabbri, who cooked for Lodovico Antinori at his Ornellaia wine estate in Tuscany, gave us her recipe for this classic crostata.
These refreshing frozen desserts, coffee granita and lemon granita, are water-based ice sweetened with sugar.
These sweet gnocchi, one of Lidia Bastianich's favorite childhood treats, can also be made with whole, ripe, pitted Italian prune-plums.
This is our version of the traditional Friulian cake made for us by Ennio Furlan at Agriturismo de Carvalho in Friuli.
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.
Platters of this unexpectedly elegant dish seem to go out to almost every table at Rao’s.
This unusual recipe comes from Italy’s Slavic-flavored Friuli region. Although usually a first course, it can be served as dessert.
Blood oranges, which are available from December through April, serve as the basis for this refreshing mid-winter salad, a classic in Sicily.
At New York's Union Square Cafe, chef Michael Romano accents his version of this classic Italian dish with blood oranges and their juice instead of the traditional lemon-zest-based gremolada.
This recipe starts with pasta frolla (“soft dough”) from Carol Fields’s The Italian Baker (HarperCollins, 1985).
For this unique and delicious tiramisù, we like imported savoiardi, Italian ladyfingers named for the 17th-century Savoy dynasty.
In Venetian cooking, saor, meaning "sour", is a tart, slightly sweet marinade for fish.
This unusual risotto is an ideal way to salvage those not-so-sweet berries sold out of season from October to May.
There's no need for meat in this hearty, multi-course vegetarian menu featuring the best of fall's bounty.
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The traditional Bellini is made with white peach puree and sparkling wine, but the addition of a high quality peach brandy intensives and sweetens the cocktail.
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