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Thai (4) Classic (3) Indian (3) Spanish/Portuguese (3) Vegetarian (3) Chinese (2) German (2) Greek (2) Eastern European/Russian (1) Japanese (1) Jewish (1) Kosher (1) Middle Eastern (1) Other (1) Quick & Easy (1) Southern/Soul Food (1) Vietnamese (1) Season Fall (44) Winter (40) Summer (33) Spring (24) Occasion Christmas (8) Easter (3) Cocktail Party (2) Thanksgiving (2) Backyard BBQ (1) 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 = "Technique:Saute"; var omni_prop8 = "Topic:Recipe,Main Ingredient:Pasta,Technique:Saute"; var omni_pageName="saveur:"+omni_prop12; 03/14/2002 Fresh Borage Ravioli Borage is a mild Mediterranean herb with a faint cucumber flavor, particularly popular along the Ligurian coast of Italy. Issue #20 03/18/2002 Linguine with Walnuts and Swiss Chard Author Lucian K. Truscott's wife created this dish with produce from the Bergerac market in Dordogne. Issue #19 06/18/2007 Ziti with Sausage and Fennel (Ziti chi Sosizza e Finucchieddi) Though not typically Sicilian, this dish combines many ingredients easily found on the island (and in America) into a simple and refined meal. Issue #18 06/18/2007 Ziti with Sausage, Mushrooms, and Cognac Hearty and satisfying this dish has the perfect combination of flavors. Issue #18 06/18/2007 Pasta with Cauliflower A popular dish in Sicily, this simple pasta is full of flavor. Issue #18 03/20/2002 Warm Red Mullet and Artichoke Salad Red mullet is shown to great advantage in this warm salad of diverse ingredients. Issue #17 03/28/2002 Valencian Pasta Short, thin noodles called fideos (fideus in Valencian) replace rice in this seafood variation on paella, invented in the seaside town of Gandia, south of Valencia. Issue #13 04/05/2007 Roman-Style Fettuccine The recipe for this traditional Easter dish came to us from a true Roman, who got it from her mother. Issue #11 04/05/2007 Fettuccine with Fava Beans Fresh young fava beans signal the beginning of spring and all its glory. Issue #11 09/06/2007 Cannelloni, Barcelona-Style This is the "national dish" of Barcelona, introduced to the city by Italian restaurateurs in the 19th century. Issue #9 09/06/2007 Baked Macaroni in Pastry This is Malta's answer to the classic Italian timpano. Issue #9 08/31/2007 Ravioli Niçoise This is our version of the hearty beef ravioli we tasted while doing a story on the cuisine of Nice. Issue #8 03/01/2007 Pasta with Clams and Basil We discovered this tasty dish on a visit to the Hog Island Oyster Company in Tomales Bay, California. Issue #7 02/12/2007 Chicken "Osso Buco" with Penne From French-born chef Michel Richard, a unique twist on an Italian favorite. Issue #5 01/26/2007 Pappardelle Over Wilted Asian Greens Tangy, spicy, or delicate—the greens you choose will determine the flavor of this dish. Issue #5 01/23/2007 Orecchiette with Cauliflower This recipe calls for orecchiette pasta—shaped like “little ears,” it adds a unique twist to this simple dish. Issue #3 01/23/2007 Taglierini with White Truffles Simple but elegant, this pasta dish showcases the exquisite fragrance and flavor of this prized fungi. Issue #3 01/19/2007 Wild Mushroom Pasta This pasta dish, infused with the heady fragrance of morels, makes a lovely side dish or a light dinner. Issue #1 11/20/2012 Truffled Macaroni and Cheese The addition of truffle and truffle-infused oil heightens an already indulgent dish. To make this dish more wallet friendly, use jarred black truffles packed in water for the sauce and splurge on fresh for garnish. Does Not Apply 10/17/2012 Menu: A Festive Italian Feast Gather friends and family together for a three-course Italian feast featuring decadent classics like saffron-scented risotto alla milanese, glazed pork chops agrodolce, biscotti, and sweet, cold gelato. Does Not Apply « Previous 1 2 3 4 5 . . .7 Next »