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Narrow Results You've Selected: Recipe Winter Italian Remove all Source Saveur (167) Food Network (3) Always Order Dessert (1) Amanda's Cookin' (1) Andrea Meyers (1) Show all... Bell'Alimento (1) Big, Bold, Beautiful Food (1) Boing Boing (1) Chowhound (1) Coconut & Lime (1) Culinary Concoctions by Peabody (1) Eating Well (1) Elly Says Opa (1) Habeas Brulee (1) Jersey Bites (1) Local Lemons (1) Lucullian (1) Make Life Sweeter (1) My Recipes (1) Passionate About Baking (1) Seasonal Ontario Food (1) Smitten Kitchen (1) Steamy Kitchen (1) The Passionate Cook (1) The Second Pancake (1) Village Voice (1) blog.ruhlman.com (1) shem tov v' ta'am tov (1) Difficulty Easy (130) Medium (54) Hard (5) Main Ingredient Vegetables (77) Cheese (45) Pasta (41) Tomato (36) Pork (35) Show all... 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Roast (11) Stew (11) Chill (10) Braise (8) Broil (6) Marinate (4) No Cook (4) Grill/Barbecue (3) Steam (3) 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 = "Cuisine:Italian"; var omni_prop8 = "Topic:Recipe,Season:Winter,Cuisine:Italian"; var omni_pageName="saveur:"+omni_prop12; 06/21/2007 White Beans in Herbed Tomato Sauce with Fresh Sausages This savory recipe highlights the Tuscan affinity for white beans. Issue #46 06/21/2007 Tuscan-Style White Beans This simple preparation is a favorite way to prepare beans in Tuscany—home of the mangiafagioli, or bean eaters. Issue #46 06/21/2007 Twice-Cooked Tuscan Bread Soup This hearty but brothy soup is one of Tuscany's most famous bean dishes. Issue #46 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 02/03/2009 Spaghetti with Lobster This Venetian recipe showcases fresh lobster in a vividly flavorful way. Issue #38 06/21/2007 Tagliolini with True Clams Though this dish is traditionally made with vongole veraci, or true clams, Asian clams (manila clams) may be substituted. Issue #38 06/21/2007 Pasta and Beans This famous dish, which the Italians call pasta e fagioli, is commonly made with borlotti beans, but cranberry beans work just as well. Issue #38 06/21/2007 Grilled Polenta Polenta is a popular dish in Venice, and is often served grilled as a side, though you can also eat it without grilling it, if you like. Issue #38 06/21/2007 Spider Crab with Zucchini and Artichokes Spider crab (Maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but we like this preparation, given to us by a local fisherman. Issue #38 06/21/2007 Calf's Liver and Onions This recipe, from Harry's Bar in Venice, is the definitive version of fegato alla veneziana, the traditional dish of calf's liver and onions. Issue #38 06/21/2007 Whole Wheat Spaghetti with Anchovy Sauce The recipe for this traditional Venetian dish came from Da Fiore, one of our favorite restaurants in Venice. Issue #38 06/21/2007 Vistorta Chocolate Cake While visiting the famed Brandolini family at their Vistorta wine estate in Friuli, they served us this dense cake—a family recipe. Issue #38 06/21/2007 Adriatic Fish Broth Fish soups of this kind are common all along Italy's Adriatic coast—but this version, from a Venetian fishmonger, is unusually full of flavor. Issue #38 06/21/2007 Cuttlefish Stewed in Its Ink Cuttlefish is a roughly oval-shaped cousin of the squid, with thicker, sweeter flesh and richer ink—and more of it. Issue #38 06/21/2007 Tagliolini Gratinéed with Prosciutto and Parmigiano-Reggiano This recipe, from The Harry's Bar Cookbook, cleverly fuses Italian ham and pasta with a French sauce and cooking method. Issue #38 06/21/2007 Stewed Tripe with Vegetables This earthy, intensely savory recipe came to us from Natale Rusconi, a longtime rival of Harry's Bar heir Arrigo Cipriani. Issue #38 06/21/2007 Risotto with Green Beans and Yellow Bell Pepper This delicious recipe is from Marcella Cucina, by legendary Italian cooking teacher Marcella Hazan. Issue #38 06/21/2007 Seasoned, Sliced Grilled Beefsteak We discovered this scrumptious dish during a luncheon prepared for us in Venice by Marcella Hazan. Issue #38 06/21/2007 Baked Radicchio Tardivo di Treviso Marcella Hazan schooled us in the making of this dish in her Venetian kitchen. Issue #38 09/12/2007 Fennel and Potato Soup Cooking fennel transforms it from a robust vegetable into something more delicate and refined. 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