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09/05/2012
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
Issue #126
12/06/2005
Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic.
Issue #77
03/18/2011
This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice.
Issue #136
04/18/2013
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
11/30/2007
The garlicky pesto is a perfect match for sweet, silky scallops.
Issue #31
08/07/2012
David Pasternack, the chef at the New York City restaurant Esca, uses a combination of olive oil and canola oil to make this classic Italian dish.
Issue #129
06/21/2007
This Venetian original combines all things Italian—garlic, cheese, basil, and wine.
Issue #38
11/06/2012
The secret to this simple and satisfying pasta dish is boiling the linguine until it's just al dente, so that it will absorb plenty of the briny, winey sauce when the two are cooked together, along with tender chopped clams, just before serving.
Issue #150
09/15/2005
Vigliacca can mean scoundrel which in the case of a sauce means that it's spiced with chile peppers.
Issue #63
06/21/2007
We happened upon this incredible shellfish dish at a tiny trattoria in Venice, Alle Testiere.
Issue #38
08/16/2008
This easy version of a traditional French stew overflows with mussels, shrimp, and halibut.
Does Not Apply
Source: My Recipes
02/03/2009
This Venetian recipe showcases fresh lobster in a vividly flavorful way.
Issue #38
11/30/2007
In Italy, this dish is made with live crabs, but live lobsters are easier to find in the U.S.
Issue #31
07/08/2008
Dried scallops have a more intense flavor than fresh, and crispy water chestnuts lend juice and crunch.
Does Not Apply
Source: Kitchen Unplugged
01/11/2013
A delicious marriage of creamy beans and mussels, this fragrant dish, adapted from a recipe in the Geometry of Pasta (Quirk Books, 2010), is made from a melange of mixed, leftover pasta, called pasta mista.
Issue #153
04/17/2012
Chef Paul Bartolotta uses sweet langoustines for this simple, flavorful pasta dish.
Issue #146
08/26/2011
As olive oil mingles with white wine and the sweet juices of clams in this classic pasta dish, it creates a fragrant sauce that coats the pasta. Be sure to undercook the pasta slightly so it can finish cooking in the sauce. We developed this recipe to accompany Nancy Harmon Jenkins's piece "The Essence of Olives" (May 2010).
Continue...
Issue #129
06/21/2007
Though this dish is traditionally made with vongole veraci, or true clams, Asian clams (manila clams) may be substituted.
Issue #38
02/19/2010
Use chopped jumbo shrimp if you can't find Florida rock shrimp. Continue...
Does Not Apply
Source: Rasa Malaysia
01/30/2013
The Italian anchovy sauce colatura di alici lends a deep umani flavor to this pasta dish from chef Justin Smillie of Manhattan's Il Buco Alimentari & Vineria. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along the article Il Buco Alimentari & Vineria.
Issue #153
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