|
4
results
for "italian"
|
||
|
Narrow Results
|
11/17/2010
When braised with wine, veal shoulder tenderizes and soaks up the aromatic liquid.
Issue #134
12/02/2005
This recipe was a specialty of Trattoria Dalla Rosa Alda located in the Valpolicella region.
Issue #75
12/04/2000
At New York's Union Square Cafe, chef Michael Romano accents his version of this classic Italian dish with blood oranges and their juice instead of the traditional lemon-zest-based gremolada.
Issue #16
01/14/2010
Red wine vinegar is a secret star in plenty of braises: it keeps stews from become too heavy and monotonous. This stew also gets its freshness from rosemary and plenty of peppers. Continue...
Does Not Apply
Source: Orangette
|
|
Customer Service
Subscriber Services
Advertise With Us
Newsletters
Popular Features
SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.
Copyright © 2013 SAVEUR. All rights reserved. Reproduction in whole or in part without permission is prohibited.
