results for "italian"
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic.
This dish is flavored with guanciale, or cured pork jowl, though pancetta is a fine substitute.
We developed this recipe using several traditional ones for this famous Italian specialty.
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.
This recipe is a vegetarian take on the classic, creamy lasagna bolognese.
From French-born chef Michel Richard, a unique twist on an Italian favorite.
When crushed by hand, whole peeled canned tomatoes make a quick, rustic sauce for steak.
These small ridged gnocchi are perfect for "grabbing" the hearty sauce in this dish.
Fresh herbs, tomato, garlic, and a hint of red pepper add an intriguing spark to dover sole.
Originally from Calabria, this dish is now a Rao's Restaurant standard.
This simple recipe reveals the flavor superiority of san marzano tomatoes.
Ripe tomatoes are best for this pizza sauce; if your tomatoes lack flavor, add tomato purée.
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.
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.
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.
Lasagna is the most famous and savory of all Italian baked dishes.