Italian Food, Recipes and Cuisine from Saveur

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Grill/Barbecue (17) Braise (11) Chill (11) Broil (10) Marinate (6) Poach (5) Stew (4) Brine (2) No Cook (2) Steam (1) Topic Recipe (329) 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:Main Course"; var omni_prop8 = "Cuisine:Italian,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 01/05/2009 Steak alla Pizzaiola When crushed by hand, whole peeled canned tomatoes make a quick, rustic sauce for steak. Issue #117 02/23/2011 Potato, Fontina, and Oregano Pizza This richly flavored pizza is topped with creamy fontina, buttery potatoes and a hint of oregano. Issue #115 06/26/2010 Soppressata, Tomato, and Olive Pizza This homemade pizza is truly Italian with dry-cured salami, robust tomatoes and salty olives. Continue... Issue #115 03/23/2010 Broccoli Rabe, Goat Cheese, and Lemon Zest Pizza We featured this pizza in "Home for Supper," a November 2008 article about Barry Sims, an NFL lineman whose mother, Dagmar Marshall, makes a mean spread of party snacks whenever her son comes home to visit the family in Park City, Utah. Continue.. Issue #115 10/10/2008 Prosciutto, Chile, and Onion Pizza Spicy and salty, with just the right amount of earthy sweetness, this homemade pizza makes a perfect appetizer or main course. Issue #115 07/21/2008 Shepherd’s-Style Rigatoni with Ricotta and Sausage Calabrian shepherds make this rustic pasta with fresh ricotta, sausage, and fresh herbs. Issue #113 07/18/2008 Pasta with Tuna Sauce In this luscious pasta, the tuna and the oil meld to create a creamy sauce. Issue #113 04/18/2013 Figaretti’s 'Godfather II' Linguine This dish, along with linguine with red clam sauce and oven-baked rigatoni, is a mainstay of the Italian-American fare served at Figaretti's in Wheeling, West Virginia. Issue #112 01/26/2010 Saltimbocca alla Romana This dish is slightly salty, slightly woodsy, and entirely sumptuous. Continue... Issue #111 10/09/2012 Cacciucco (Tuscan Seafood Stew) This Tuscan soup traditionally uses fish considered "bottom of the boat"—those left behind after more valuable fish have sold. Issue #110 02/28/2008 Rabbit Braised in Red Wine The hearty flavor of this lean, game meat is showcased in this simple recipe. Issue #110 02/28/2008 Alessandra Spisni's Ragù alla Bolognese Alessandra Spisni, who owns a cooking school in Bologna, shared her hearty recipe with us. She makes hers in large batches so make sure you have plenty of mouths to feed. Issue #110 02/28/2008 'Classic' Ragù alla Bolognese According to the Bolognese chapter of the Accademia Italiana della Cucina, the following recipe is the official one for classic ragù alla bolognese. Issue #110 02/28/2008 Ragù Enriched with Chicken Livers This rustic version of ragù calls for several different kinds of meat, each contributing a different dimension to the sauce, but it's the chicken livers in particular that lend a gamy depth. Issue #110 02/28/2008 'New Style' Ragù alla Bolognese While this ragù recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce. Issue #110 02/28/2008 The Cardinal's Ragù This cinnamon-enhanced sauce was first cooked for the cardinal of Imola in the 18th century. Issue #110 02/28/2008 Anna Nanni's Ragù alla Bolognese The ragù made by Italian cook Anna Nanni is brightly flavored and slightly tangy, owing to the addition of canned tomatoes. Issue #110 02/28/2008 Anna Nanni's Baked Spinach Lasagne This recipe combines a hearty ragù alla bolognese with fresh spinach pasta to create an authentic Italian favorite. Issue #110 06/21/2011 Mushroom Ravioli with Pesto This Ligurian-style ravioli comes from Laura Schenone's book titled The Lost Ravioli Recipes of Hoboken. Issue #109 10/12/2012 Spaghetti Carbonara Real Roman spaghetti carbonara is pasta, whole eggs, pancetta or guanciale (cured pork jowl), and pecorino romano cheese—never cream. The sauce should gild, not asphyxiate, the noodles. Issue #100 « Previous 1. . . 3 4 5 6 7 . . .17 Next »