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Narrow Results You've Selected: Vegetables Main Course Italian Remove all Source Saveur (87) Giuliano Hazan (5) Closet Cooking (3) Orangette (3) Chow (2) Show all... Serious Eats (2) Smitten Kitchen (2) Always Order Dessert (1) Ava Catau (1) Babbo (1) Bell'Alimento (1) Boing Boing (1) Delicious Days (1) Elly Says Opa (1) Ezra Pound Cake (1) Food & Love (1) Framed (1) Furey and the Feast by Cynthia Furey (1) Italian Food Forever (1) Jamie Oliver (1) La Tartine Gourmande (1) Local Lemons (1) Lucullian (1) Luna Cafe (1) My Recipes (1) New York Times (1) Oh Hey Great! 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Grill/Barbecue (5) Braise (4) Chill (4) Broil (3) Stew (3) Brine (1) Marinate (1) No Cook (1) Poach (1) Topic Recipe (139) 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 = "Cuisine:Italian"; var omni_prop8 = "Main Ingredient:Vegetables,Course:Main Course,Cuisine:Italian"; var omni_pageName="saveur:"+omni_prop12; 01/16/2008 Spinach and Cheese Gnocchi (Spinatnocken und Topfennocken) Why settle for just one type of gnocchi, this recipe offers both spinach and cheese. Issue #96 01/28/2008 Fried Rabbit and Vegetables This recipe is a twist on the Italian classic fritto misto with the use of rabbit. Issue #92 03/06/2007 Grilled Skirt Steak with Grilled Chiles Fiery red chiles give tender skirt steaks an unexpected—though not unwelcome—kick. Issue #78 12/12/2005 Grilled Sausage with White Beans This recipe comes from Ristorante La Botte in Stresa. 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 12/06/2005 Lamb Chops Calabria Style with Tomatoes, Peppers, and Olives This recipe comes from well-known cookbook author Marcella Hazan. Issue #77 12/02/2005 Beef Braised in Amarone This recipe was a specialty of Trattoria Dalla Rosa Alda located in the Valpolicella region. Issue #75 10/13/2005 Music-Paper Bread Lasagne Pani carasàu is a staple bread for Sardinian shepherds and can be turned into herb-flavored snacks, broken into bits and added to soup, deep-fried into instant fritters, or, as here, utilized as a form of pasta. Issue #68 03/06/2007 Pasta Primavera The freshest vegetables of the season are the secret to infusing this Italian classic with color and flavor. Issue #66 09/26/2005 Eggplant Parmesan We developed this recipe using several traditional ones for this famous Italian specialty. Issue #65 09/23/2005 Braised Breast of Pork with Cabbage Tommaso's calls this dish breast of pork carnevale. The cut of meat is found most easily in small butcher shops, especially Italian ones. Issue #64 10/30/2007 Roasted Sea Bass Filets with Chanterelles We enjoyed this dish at Trattoria Risorta in Trieste. Striped bass makes a good substitute for the locally fished sea bass they used. Issue #62 03/06/2007 Shrimp Fra Diavolo Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good. Issue #58 12/14/2007 Sausage with Peppers and Onions We love Italian sausage piled high with peppers and onions on a hard roll. Issue #45 06/21/2007 Mixed Fried Seafood and Vegetables This recipe for this Venetian classic was shared with us by Al Covo, the restaurant where we had the best fritto misto in Venice. Issue #38 06/21/2007 Spider Crab with Zucchini and Artichokes Spider crab (Maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but we like this preparation, given to us by a local fisherman. Issue #38 06/21/2007 Calf's Liver and Onions This recipe, from Harry's Bar in Venice, is the definitive version of fegato alla veneziana, the traditional dish of calf's liver and onions. Issue #38 06/21/2007 Risotto with Scampi and Radicchio If you can't find true scampi—saltwater crayfish—for this dish, you can substitute good small shrimp. Issue #38 06/21/2007 Cuttlefish Stewed in Its Ink Cuttlefish is a roughly oval-shaped cousin of the squid, with thicker, sweeter flesh and richer ink—and more of it. Issue #38 06/21/2007 Stewed Tripe with Vegetables This earthy, intensely savory recipe came to us from Natale Rusconi, a longtime rival of Harry's Bar heir Arrigo Cipriani. Issue #38 « Previous 1 2 3 4 5 . . .7 Next »