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12/05/2011
This recipe, from Saveur executive editor Dana Bowen, calls for almond pastry filling in place of the almond paste typically used to make these cookies, for a lighter, moister result.
Issue #143
12/01/2011
Saveur kitchen assistant Victoria Cannizzo's cousin Catherine Arturi Seco gave us the recipe for this spicy seafood pasta.
Issue #143
11/09/2011
Whole roasted fish dishes like this flavorful one are traditionally served on Italian-American feast days.
Issue #143
11/08/2011
The bygone restaurant Marzetti's in Columbus, Ohio, invented this cheesy noodle casserole.
Issue #143
11/08/2011
This hearty lasagne from Rubirosa in New York City is made with sweet fennel sausage and tiny meatballs.
Issue #143
11/08/2011
Many Sicilian-Americans serve this dish, laced with golden raisins and fennel, on Christmas Eve.
Issue #143
11/08/2011
Sweet, fennel seed—flecked sausage marries beautifully with bell peppers when cooked with garlic, chile flakes, and oregano.
Issue #143
11/08/2011
This refreshing salt cod salad is a staple Italian-American Christmas Eve dish.
Issue #143
11/08/2011
Earthy and tender, these artichokes are a favorite antipasto at Frankies Spuntino restaurants in New York City.
Issue #143
11/08/2011
Saveur kitchen assistant Alex Saggiomo shared his family's recipe for this delicious dish, served for the Feast of the Seven Fishes.
Issue #143
11/08/2011
This dish, whose topping resembles a tapenade, is wonderful served alongside roast potatoes.
Issue #143
11/08/2011
Escarole lends sweet depth to this comforting soup from Saveur executive editor Dana Bowen.
Issue #143
10/31/2011
This sweet and savory pizza, adapted from a recipe by Michael Leviton, chef and co-owner of Area Four in Cambridge, Massachussetts, showcases the flavor of six kinds of onion.
Issue #142
10/12/2011
Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil.
Issue #141
09/10/2011
In this recipe, celery stalks' stringy fibers, often removed before cooking, act as a brace to help the vegetable keep its shape through a long simmer.
Issue #141
02/26/2013
Italians have long used walnuts for pesto; they lend a rich earthiness to the sauce. This pesto is perfect as a pasta sauce and a bruschetta topping.
Issue #140
10/08/2012
In this sweet-savory dish basil and oregano add herbal brightness to butternut squash, browned butter, and hazelnuts.
Issue #140
09/09/2011
This version of Liguria's famed focaccia, topped with pesto, tomatoes, olives, and onions, comes to us from Biagio Settepani, chef and co-owner of Pasticceria Bruno in New York City.
Issue #140
09/09/2011
Italy's other ubiquitous green sauce is flavored with parsley and thickened with bread crumbs. Seasoned with vinegar and anchovies, it's bold enough to stand up to grilled meats.
Issue #140
09/07/2011
This inventive dish from Marco Porceddu at Asellina in New York City reinterprets the classic sauce into a sweet dessert.
Issue #140
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