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Narrow Results You've Selected: Recipe Italian Appetizers Remove all Source Saveur (110) New York Times (2) Epicurious (1) Food Channel (1) FoodMayhem (1) Show all... Jamie Oliver (1) Life's Ambrosia (1) Passionate About Baking (1) Pham Fatale (1) Real Epicurean (1) Smitten Kitchen (1) Stephen Cooks (1) The Italian Dish (1) The Other Side of Fifty (1) The Passionate Cook (1) The Wooden Spoon (1) Village Voice (1) Yum Sugar (1) shem tov v' ta'am tov (1) Difficulty Easy (80) Medium (29) Hard (3) Main Ingredient Vegetables (54) Cheese (45) Bread (26) Fish (24) Tomato (14) Show all... Pork (13) Shellfish (12) Eggs (9) Potato (6) Beef (4) Fruit (4) Nuts (4) Pasta (4) Beans (3) Rice (3) Shrimp (3) Lamb (2) Chicken (1) Duck (1) Game (1) Wine (1) Season Summer (33) Winter (27) Fall (25) Spring (23) Occasion Cocktail Party (21) Christmas (11) Easter (7) Birthday (2) Thanksgiving (2) Show all... Backyard BBQ (1) Technique Bake (29) Fry (26) Saute (21) Broil (14) No Cook (9) Show all... Grill/Barbecue (8) Marinate (4) Roast (4) Steam (4) Chill (3) Slow Cook (3) Braise (2) Poach (2) 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 = "Course:Appetizers"; var omni_prop8 = "Topic:Recipe,Cuisine:Italian,Course:Appetizers"; var omni_pageName="saveur:"+omni_prop12; 09/18/2012 Zucchini Stuffed with Ricotta (Zucchine Ripiene con Ricotta) In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta. Issue #113 12/27/2009 Ricotta and Roasted Pepper Frittata (Frittata con Ricotta e Peperoni) Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. This recipe appeared in Janet Fletcher's "The Shepherd's Way," about ricotta made by Calabrian farmers (August/September 2008). Issue #113 07/28/2008 Ricotta Crostini with Black Olives, Lemon Zest, and Mint The combination of lemon zest, tangy olives, and refreshing mint gives this crostini a Mediterranean twist. Issue #113 07/28/2008 Ricotta Crostini with Chestnut Honey Creamy ricotta, crusty bread, and sweet honey make for a perfect snack, morning, noon, or night. Issue #113 07/28/2008 Ricotta Crostini with Soppressata Creamy ricotta, crusty bread, and hearty soppressata make for a rustic crostini. Issue #113 07/28/2008 Ricotta Crostini with Cherry Tomatoes Creamy ricotta, crusty bread, and zesty cherry tomatoes make for a simple but satisfying snack. Issue #113 07/18/2008 Ricotta Fritters (Polpette di Ricotta) Chilling the ricotta–prosciutto mixture after mixing it allows the flavors to come together and makes the balls easier to form. Issue #113 07/18/2008 Italian Stuffed Clams Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams. Issue #113 12/19/2007 Marcella Hazan's Bagna Cauda This Italian classic is a warm, garlicky counterpoint to raw vegetables. Issue #108 10/02/2007 Cavolo Nero and Prosciutto Bruschetta This recipe is based on one in Italian Easy Recipes from the London River Cafe by Rose Gray and Ruth Rogers (Clarkson Potter, 2004). Issue #106 07/13/2007 Caponata (Sicilian Sweet-Sour Vegetables) This recipe is an adaptation of one in Cucina del Sole: A Celebration of Southern Italian Cooking by Nancy Harmon Jenkins. Issue #104 01/28/2008 Mozzarella Grilled with Lemon Leaves The key to this dish, based on one served at Da Paolino in Sorrento, is to use the freshest lemon leaves available. Issue #93 01/28/2008 Pizza Rustica This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts. Issue #92 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 12/15/2005 Potato Pizza In Rome, "pizza rustica", topped with sliced potatoes and rosemary, is a popular treat. Issue #79 12/12/2005 Salt Cod Cake on Grilled Toast Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind. Issue #78 12/06/2005 Deep-Fried Celery Hearts, Squid, and Lemon Slices with Aïoli Piccolo fritto (little fry), a signature dish at Zuni Café, is a smaller version of the classic Italian fritto misto (mixed fry) of bite-size foods. Issue #77 10/30/2007 Wild Herb Frittata In the dialect of the Veneto Hills of Italy, tortel is another word for frittata, which here usually means a frittata made with herbs. Issue #75 05/09/2007 Prosciutto Rolls These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese. Issue #71 09/18/2008 Baked Music-Paper Bread with Rosemary While visiting Sardinia we were served this very simple and flavorful snack. Issue #68 « Previous 1 2 3 4 5 . . .7 Next »