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03/01/2007
Oven-Roasted Tomatoes
You don’t need to rely solely on fresh tomatoes to impart the taste of summer.
Issue #26
03/04/2002
Rose's Red Sauce
This simple recipe reveals the flavor superiority of san marzano tomatoes.
Issue #26
03/11/2002
Radicchio di Treviso Marinato
We got this simple dish from a California radicchio grower.
Issue #23
03/11/2002
Radicchio with Pappardelle
Steven Wagner, an Italian-born radicchio enthusiast, gave us this recipe.
Issue #23
03/11/2002
Radicchio with Anchovy and Rosemary Sauce
The versatile sauce used here comes from Rogers Gray Italian Country Cook Book (Random House, 1995), by Ruth Rogers and Rose Gray, chef-owners of London's acclaimed (and very Italian) River Café.
Issue #23
03/14/2002
Farfalle with Wild Mushroom and Tomato Sauce
Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season.
Issue #21
06/18/2007
Pasta with Cauliflower
A popular dish in Sicily, this simple pasta is full of flavor.
Issue #18
06/18/2007
Sweet and Sour Onions
Wildflower honey adds a wonderful flavor to the onions in this dish, but if it's hard to find, any honey will do.
Issue #18
11/14/2007
Deep-Fried Cardoons
Much-loved in Italy and France, fried cardoons are among author Mireille Johnston's favorite dishes.
Issue #15
04/02/2002
Spinach and Ricotta Dumplings
Very similar to spinach gnocchi, these dumplings, which originated in Florence, are called “naked” because they wear no shell of dough.
Issue #12
04/15/2007
Rice and Peas
Using the freshest peas of spring makes this dish simply scrumptious.
Issue #11
04/05/2007
Fried Whole Artichokes
If you can't get to Rome, these "artichokes in the Jewish manner" are the next best thing.
Issue #11
03/01/2007
Linguine with Pesto
The addition of green beans and potatoes to this dish may seem unusual but it is a genuine Ligurian tradition.
Issue #7
02/15/2007
Green Olives Marinated with Wild Fennel
From the small town of Capolattaro, Italy, comes this recipe, adapted for American kitchens.
Issue #6
01/23/2007
Truffle and Artichoke Salad
White truffles transform any vegetable or salad into a culinary experience.
Issue #3
01/23/2007
Cipolline Onions in a Sweet and Sour Sauce
The famous Italian cipolline onion is sweet and delicate—the perfect foil for this tangy sauce.
Issue #2
01/23/2007
Rose Pistola’s Calamari Cakes
This recipe makes good use of the squid tentacles left over when making a dish that only uses the bodies.
Issue #2
01/23/2007
Polenta Pie with Gorgonzola
This cheesy dish is to Italians what macaroni and cheese is to Americans—warm, homey, and comforting.
Issue #2
01/03/2013
Farro Risotto
This wintry risotto is rich with butternut squash, mushrooms, and sage. The farro remains perfectly springy and al dente, creating a nice contrast to the softer textures in the dish.
Does Not Apply
12/12/2012
Christmas Menus from around the World
This year, celebrate Christmas with holiday food from around the world. Plan a festive, multi-course menu featuring the delicacies of Puerto Rico, Sweden, Germany, and more.
Does Not Apply
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