Main Course Recipes and Menus

70 results for "italian"
Narrow Results You've Selected: Main Course Tomato Remove all Source Saveur (57) Bitten (2) Ava Catau (1) Coconut & Lime (1) Los Angeles Times (1) Show all... Luna Cafe (1) Proud Italian Cook (1) Serious Eats (1) Steamy Kitchen (1) Stephen Cooks (1) The Second Pancake (1) Vicarious Foodie (1) jasonandshawnda.com (1) Difficulty Easy (37) Medium (27) Hard (2) Cuisine Italian (70) American (7) Classic (2) Vegetarian (2) Gluten-Free (1) Show all... Kid-Friendly (1) Mediterranean (1) Quick & Easy (1) Season Winter (26) Fall (20) Summer (12) Spring (6) Occasion Easter (2) Cocktail Party (1) Technique Saute (29) Bake (22) Fry (10) Slow Cook (8) Broil (3) Show all... Poach (2) Roast (2) Chill (1) Stew (1) Topic Recipe (70) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"italian"; var omni_prop11 = omni_channel+":"+"italian"; var omni_prop12 = omni_channel+":"+"italian"; var omni_prop18 = "italian"; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Tomato"; var omni_prop8 = "Course:Main Course,Main Ingredient:Tomato"; var omni_pageName="saveur:"+omni_prop12; 09/05/2012 Crabs and Spaghetti In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs. Issue #126 12/06/2005 Spaghetti with Clams Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic. Issue #77 03/05/2010 Bucatini with Spicy Tomato Sauce (Bucatini all’Amatriciana) This dish is flavored with guanciale, or cured pork jowl, though pancetta is a fine substitute. Issue #128 09/26/2005 Eggplant Parmesan We developed this recipe using several traditional ones for this famous Italian specialty. Issue #65 03/04/2002 Chicken Cacciatore (Hunter's Wife's Chicken) America knows this Italian favorite as chicken cacciatore (hunter's-style), but it's really alla cacciatora, named in honor of the hunter's wife. Issue #26 01/31/2011 Vegetarian Lasagne This recipe is a vegetarian take on the classic, creamy lasagna bolognese. Issue #117 02/12/2007 Chicken "Osso Buco" with Penne From French-born chef Michel Richard, a unique twist on an Italian favorite. Issue #5 02/16/2010 Baked Ziti A popular Italian- American staple, this simple, comforting casserole is loaded with sausage, tomato sauce, and mozzarella. Does Not Apply Source: Bitten 01/05/2009 Steak alla Pizzaiola When crushed by hand, whole peeled canned tomatoes make a quick, rustic sauce for steak. Issue #117 10/13/2005 Sardinian Gnocchetti with Tomato Sauce These small ridged gnocchi are perfect for "grabbing" the hearty sauce in this dish. Issue #68 03/08/2007 Sole Roasted with Seasoned Bread Crumbs Fresh herbs, tomato, garlic, and a hint of red pepper add an intriguing spark to dover sole. Issue #32 03/08/2002 Penne with Cabbage and Sausage Originally from Calabria, this dish is now a Rao's Restaurant standard. Issue #28 03/04/2002 Rose's Red Sauce This simple recipe reveals the flavor superiority of san marzano tomatoes. Issue #26 03/13/2007 Pizza Margherita Ripe tomatoes are best for this pizza sauce; if your tomatoes lack flavor, add tomato purée. Issue #7 03/11/2011 Scaccia Ragusana (Tomato and Cheese Pie) Don't sweat the folding technique for this chewy, tomato and cheese pie. "The uglier your scaccia looks, the better it tastes," says Roberta Corradin, who gave us this recipe for Scaccia Ragusana. Issue #136 09/13/2011 Pizza Margherita The recipe for this classic pie will work in home ovens; it's our adaptation of a recipe from chef Tony Gemignani, owner of Tony's Pizza Napoletana in San Francisco. Issue #135 09/04/2009 Herbed Tomato Tart Made with ripe cherry tomatoes and fragrant herbs, this tart is both delicious and beautiful. It comes from Beth Elon's article "Dinner in the Piazza" (October 2009), about the annual midsummer communal feast held in the hilltop town of Buggiano, in northern Tuscany. Issue #123 01/07/2010 Pasta with Fried Peppers and Bread Crumbs The secret to making this hearty Basilicatan specialty is to fry the dried peppers to a delicate crisp. Continue... Issue #120 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 01/07/2008 Baked Spinach Lasagne Lasagna is the most famous and savory of all Italian baked dishes. Issue #53 « Previous 1 2 3 4 Next »