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10/21/2008
This sandwich, similar to and Italian grinder, is a favorite at the Iowa State Fair.
Issue #28
01/28/2008
Sweet and lush, this Italian lemon liqueur showcases the fruit's flavor.
Issue #93
11/17/2010
Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas.
Issue #134
09/05/2012
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
Issue #126
08/31/2011
A long Italian-style luncheon is the perfect way to toast the end of summer with friends and family.
Does Not Apply
01/09/2011
These addictive fritters are a classic Sicilian street food.
Issue #136
03/08/2010
In this creamy dish, the fennel is braised in milk until it becomes tender.
Issue #128
03/08/2010
Rich, fleshy cannellini beans, which are grown throughout central Italy, are used in this dish.
Issue #128
02/04/2013
These traditional crumbly cookies from the Basilicata region of Italy are flavored with Strega, an Italian herbal liqueur.
Issue #120
01/05/2009
This classic Sicilian soup is made with seasonal greens and a local variety of bulgur wheat.
Issue #117
12/19/2007
This Italian classic is a warm, garlicky counterpoint to raw vegetables.
Issue #108
10/02/2007
This dish is based on one made by chef Joshua McFadden at Franny's, an Italian restaurant in Brooklyn, New York.
Issue #106
08/23/2007
Found in "beefstands" all over Chicago, this favorite sandwich is a meat lover's dream.
Issue #105
12/06/2005
Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic.
Issue #77
03/06/2007
The freshest vegetables of the season are the secret to infusing this Italian classic with color and flavor.
Issue #66
05/14/2007
This salad was reportedly invented by Italian restaurateur Caesar Cardini while he was chef at the famous Hotel Caesar's in Tijuana.
Issue #44
10/23/2000
We enjoyed this featured dish at the Agriturismo de Carvalho in Friuli.
Issue #35
03/11/2002
Steven Wagner, an Italian-born radicchio enthusiast, gave us this recipe.
Issue #23
11/11/2005
This soup in fact has nothing to do with weddings. In Italian, it is called minestra maritata (married soup) for its harmonious mingling of ingredients, and somewhere along the line the name got mistranslated.
Issue #72
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