Italian Food, Recipes and Cuisine from Saveur

86 results for "appetizers"
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Issue #11 03/02/2007 Stuffed and Fried Squash Blossoms Squash blossoms are delicate and delicious, with a hint of flavor from the squash itself. Issue #11 03/14/2007 Pizza Margherita Ripe tomatoes are best for this pizza sauce; if your tomatoes lack flavor, add tomato purée. Issue #7 03/10/2008 Caprese Skewers From Yum Sugar Does Not Apply Source: Yum Sugar 01/29/2008 Rosemary Focaccia Marcella Hazan, a rosemary devotee, makes a similar focaccia. Does Not Apply 12/17/2010 Mortadella Smear Father-and-son team Jimmy Bannos Sr. and Jr. of Chicago's Purple Pig restaurant purée mortadella, an Italian bologna, and slather it on toast with balsamic vinegar and pistachios, a combination that is devastatingly addictive. Issue #135 04/09/2013 Sweet Peas with Prosciutto (Piselli al Prosciutto) In this classic Roman contorno, or side dish, sweet peas are braised until tender, then sautéed with salty prosciutto. Dana Bowen, our executive editor, compiled a comprehensive roundup of traditional Roman contorni in our April 2010 issue. Continue... Issue #128 04/21/2010 Braised Artichoke Hearts with Mint (Carciofi alla Romana) This classic Roman contorno, or side dish, calls for mint, a popular herb in Roman kitchens. We featured this recipe, along with ones for other delicious contorni, in “Eternal City,” Anya von Bremzen’s ode to Rome. Continue... Issue #128 05/06/2013 Angioletti Fritti con Rucola e Pomodori (Fried Dough with Arugula and Grape Tomatoes) A simple salad adds fresh contrast to fried strips of pizza dough. Issue #156 03/28/2012 Dry-Cured Olives with Rosemary and Orange Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary. Issue #136 03/09/2011 Eggplant Caponata This classic sweet and sour eggplant dish is rich and sweetened with caramelized onions and raisins. Issue #136 01/10/2011 Bacon-Wrapped Scallions Butcher shops all across Sicily sell these bacon-wrapped scallions called Cipollate con Pancetta. Issue #136 01/09/2011 Carciofi Arrostiti (Roasted Artichokes) Though traditionally cooked in embers, these artichokes are equally as succulent when oven-roasted Issue #136 11/17/2010 Vitello Tonnato (Veal with Tuna-Caper Sauce) Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas. Issue #134 03/08/2010 Sweet and Sour Onions (Cipolline in Agrodolce) This dish is beloved in Rome, where it pairs naturally with roasted meats like porchetta. Issue #128 03/05/2013 Angeli Caffe's Focaccia Evan Kleiman, the chef and owner of Angeli Caffe in Los Angeles, gave us this recipe for Italian flatbread, which she tops with 'nduja, a spreadable cured meat. Issue #127 09/05/2009 Tuna and Pickled Onion Crostini When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture. Issue #123 09/04/2009 Mushroom Crostini A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini. Issue #123 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 07/28/2008 Ricotta Crostini with Cherry Tomatoes Creamy ricotta, crusty bread, and zesty cherry tomatoes make for a simple but satisfying snack. Issue #113 « Previous 1 2 3 4 5 Next »