Italian Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: Italian Medium Remove all Source Saveur (145) Food Network (2) Andrea Meyers (1) Chowhound (1) Cookthink (1) Show all... Delicious Days (1) Ezra Pound Cake (1) Furey and the Feast by Cynthia Furey (1) Habeas Brulee (1) Local Lemons (1) Mango and Tomato (1) Orangette (1) Pham Fatale (1) Proud Italian Cook (1) Smitten Kitchen (1) Star Chefs (1) Sticky, Gooey, Creamy, Chewy (1) The Spice House (1) Vanielje (1) Vanilla Garlic (1) Village Voice (1) blog.ruhlman.com (1) Main Ingredient Vegetables (60) Pasta (37) Tomato (36) Cheese (34) Beef (31) Show all... Fish (21) Pork (21) Eggs (15) Nuts (15) Fruit (14) Potato (12) Shellfish (10) Beans (7) Bread (7) Rice (7) Shrimp (5) Chocolate (4) Lamb (4) Chicken (2) Duck (2) Game (2) Rum (1) Wine (1) Course Main Course (94) Appetizers (29) Dessert (23) Side Dish (22) Soups & Stews (10) Show all... Condiments and Sauces (6) Salad (4) Bread (3) Breakfast/Brunch (3) Sandwich (2) Season Winter (54) Fall (45) Summer (40) Spring (27) Occasion Easter (14) Christmas (12) Cocktail Party (1) Technique Saute (62) Bake (47) Slow Cook (18) Fry (17) Roast (9) Show all... Braise (7) Stew (7) Chill (6) Poach (5) Broil (4) Grill/Barbecue (3) Brine (2) No Cook (2) Steam (2) Marinate (1) Topic Recipe (167) 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 = "Difficulty:Medium"; var omni_prop8 = "Cuisine:Italian,Difficulty:Medium"; var omni_pageName="saveur:"+omni_prop12; 09/15/2005 Tagliarini with Citrus Zest Tratorria Garga named this dish for Lorenzo "Il Magnifico" de' Medici (1449–1492) and says it was inspired by yeast cakes with lemon and orange zest eaten locally during Carnevale, preceding Ash Wednesday, the beginning of Lent. Issue #63 09/15/2005 Veal Cutlets with Avocado and Truffle Cream This dish was created at Trattoria Garga in 1979 and became a favorite of the locals. Issue #63 09/15/2005 Prato-Style Cookies (Biscotti) One of the few utterly traditional Italian specialties at Garga is these Tuscan cookies. Issue #63 09/15/2005 Sharon's Cheesecake Sharon Oddson, of Trattoria Garga in Florence, uses sweet wheat digestive biscuits in her cheesecake crust instead of the more common graham crackers. Issue #63 10/30/2007 Meat Loaves with Eggs and Cheese To make these loaves light handle the meat as gently (and as little) as possible while you mix and shape it. Issue #62 10/30/2007 Stuffed Horseshoe-Shaped Pastry We adapted this recipe for presnitz, a beloved pastry in Friuli–Venezia Giulia, from Pasticceria Caffè Pirona in Trieste. Issue #62 01/02/2009 Pork Loin Braised in Milk and Cream This dish is based on an Italian classic from the Bologna region. Issue #54 01/07/2008 Bolognese Meat Sauce This recipe came from the well known Simili sisters of Bologna. Issue #53 01/07/2008 Baked Spinach Lasagne Lasagna is the most famous and savory of all Italian baked dishes. Issue #53 07/20/2007 Sicilian Vanilla Ice Cream (Gelato di Vaniglia) This recipe is adapted from Mary Taylor Simeti's book Pomp and Sustenance: Twenty-Five Centuries of Sicilian Food. Issue #52 03/06/2007 Pistachio Gelato Cool, creamy, and lightly nutty—this is the perfect indulgence on a hot day. Issue #52 03/06/2007 Chocolate Gelato A Sicilian favorite, this rich dessert is creamy, cool, and wonderfully satisfying. We like to pair it with Pistachio Gelato. Issue #52 03/01/2007 Cioppino Invented in San Francisco, this “little soup” is hearty, flavorful, and loaded with succulent seafood. Issue #51 05/14/2007 Stuffed Artichokes These artichokes make the perfect start to any meal. Issue #50 06/21/2007 Puréed White Bean Soup In Tuscany, we savored a version of this soup that used rare sorana beans, but you can substitute zolfini or cannellini beans. Issue #46 06/21/2007 White Beans in Herbed Tomato Sauce with Fresh Sausages This savory recipe highlights the Tuscan affinity for white beans. Issue #46 10/24/2007 Eggplant-Stuffed Peppers Grilling or oven-roasting bell peppers caramelizes them, turning them sweet, soft and versatile making this dish irresistible. Issue #45 10/02/2001 Tomatoes Stuffed with Rice Stuffed vegetables appear on every antipasto table in Rome—including the spectacular one at Casale on the via Flaminia, where this recipe comes from. Issue #45 12/12/2000 Cannelloni This immensely satisfying variation on cannelloni Rossini was developed years ago by Jim Hamilton, father of former SAVEUR kitchen director Melissa Hamilton. Issue #41 02/27/2002 Cream Gelato with White Truffles This rich Italian ice cream from Manhattan's San Pietro is even good without truffles. Issue #40 « Previous 1 2 3 4 5 . . .9 Next »