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20
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for "italian"
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Recipe (20)
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03/01/2007
A truly authentic Italian salad, loaded with tomatoes, garlic, basil, and olive oil.
Issue #36
07/24/2012
In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.
Issue #130
06/21/2007
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.
Issue #46
03/06/2007
This recipe appeared in Eugenia Bone’s “Feast of the Seven Fishes,” in which she describes her family’s traditional Italian Christmas Eve feast (December 1998).
Issue #31
01/28/2008
This tripe salad uses the purest of ingredients–fresh tomatoes, onions, basil and a good quality olive oil.
Issue #92
01/11/2006
A simple, cold spaghetti dish ennobled by Sevruga caviar.
Issue #81
11/30/2007
Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad.
Issue #31
09/26/2012
A dish as simple as caprese salad demands the best ingredients: Use firm, in-season tomatoes, the freshest burrata, and dress with pristine olive oil and top-quality balsamic vinegar.
Issue #150
01/28/2008
If you find this dish too tart to eat as a salad, use as a condiment for roasted meat or poultry.
Issue #93
10/24/2000
Sugar-sweet green radicchio zuccherino is found only in Istria and northeastern Italy; a good substitute is mâche (lamb's lettuce).
Issue #36
02/15/2007
Ripe, juicy tomatoes and an elegant simplicity of approach—this moist, flavorful salad reflects Tuscan cooking at its best.
Issue #6
01/23/2007
White truffles transform any vegetable or salad into a culinary experience.
Issue #3
10/25/2000
In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green.
Issue #37
01/23/2007
The balance of salt cod, potatoes, onions, and fresh parsley makes this salad delightful.
Issue #2
08/17/2009
Bulgur wheat works as an excellent substitution if you don't have access to farro.
Does Not Apply
Source: Jamie Oliver
12/12/2005
This salad depends for its flavor and texture on fresh (not frozen) squid and dried (not canned) chickpeas. Other bitter greens, like curly endive or radicchio, may be substituted for wild chicory.
Issue #78
03/08/2002
According to Rao’s Cookbook, this seafood salad is “perhaps the most popular dish at Rao’s”, and one whose simplicity epitomizes the Rao’s style.
Issue #28
09/05/2009
Homemade croutons and ultrafresh romaine lettuce make for an excellent version of the classic Caesar salad. Continue...
Does Not Apply
Source: Simply Recipes
08/18/2009
This salad recipe allows us to indulge in two summertime pleasures: the act of grilling and seasonal eggplants. Continue...
Does Not Apply
Source: Aggie's Kitchen
08/09/2009
When we're barbecuing, we love throwing juicy, ripe peaches on the grill to draw out their sweetness. This salad's a perfect way to use them.
Continue...
Does Not Apply
Source: Jamie Oliver
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