Side Dishes Recipes - SAVEUR.com

48 results for "italian"
Narrow Results You've Selected: Side Dish Fall Remove all Source Saveur (38) Always Order Dessert (1) Boing Boing (1) Furey and the Feast by Cynthia Furey (1) Jersey Bites (1) Show all... Kitchenography (1) Lucullian (1) My Recipes (1) Seasonal Ontario Food (1) Tony Tahhan (1) Vic's Recipes (1) Difficulty Easy (40) Medium (6) Hard (1) Main Ingredient Vegetables (36) Cheese (16) Pasta (11) Rice (8) Pork (5) Show all... Tomato (5) Eggs (3) Potato (3) Beans (2) Bread (2) Wine (2) Beef (1) Fish (1) Fruit (1) Nuts (1) Shellfish (1) Cuisine Italian (48) American (8) German (1) Simple (1) Occasion Christmas (4) Thanksgiving (3) Technique Saute (18) Bake (8) Slow Cook (7) Roast (5) Fry (4) Show all... Chill (3) Poach (3) Grill/Barbecue (2) No Cook (2) Steam (2) Braise (1) Broil (1) Topic Recipe (48) 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 = "Season:Fall"; var omni_prop8 = "Course:Side Dish,Season:Fall"; var omni_pageName="saveur:"+omni_prop12; 10/23/2000 Sausages with Vegetables We enjoyed this featured dish at the Agriturismo de Carvalho in Friuli. Issue #35 03/11/2002 Radicchio with Pappardelle Steven Wagner, an Italian-born radicchio enthusiast, gave us this recipe. Issue #23 01/23/2007 Polenta Pie with Gorgonzola This cheesy dish is to Italians what macaroni and cheese is to Americans—warm, homey, and comforting. Issue #2 09/10/2011 Sedano e Pomodori Brasati (Braised Celery and Tomato) In this recipe, celery stalks' stringy fibers, often removed before cooking, act as a brace to help the vegetable keep its shape through a long simmer. Issue #141 06/21/2007 Risotto with Green Beans and Yellow Bell Pepper This delicious recipe is from Marcella Cucina, by legendary Italian cooking teacher Marcella Hazan. Issue #38 03/11/2002 Radicchio with Anchovy and Rosemary Sauce The versatile sauce used here comes from Rogers Gray Italian Country Cook Book (Random House, 1995), by Ruth Rogers and Rose Gray, chef-owners of London's acclaimed (and very Italian) River Café. Issue #23 12/15/2009 Italian Spaghetti Squash This Italian spaghetti squash recipe is courtesy of Joe Leone, owner of Joe Leone's Catering and Italian Specialties in New Jersey. Does Not Apply Source: Jersey Bites 09/08/2009 Grilled Eggplant with Basil Vinaigrette Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals. Issue #123 09/06/2009 Stuffed Tomatoes Herbs, garlic, and bread crumbs add a savory topping to tomatoes in this simple Tuscan side dish. Issue #123 10/02/2007 Broccoli with Sicilian Sauce This intensely delicious sauce straddles the line between a pasta sauce and vegetable dressing. Issue #106 01/28/2008 White Beans with Sage Simple, savory and the perfect accompaniment to a hearty meal. Issue #92 09/23/2005 Marinated Zucchini Like most marinated vegetable dishes, this one is best made a day ahead of serving. Issue #64 10/30/2007 Potato Purée Use waxy potatoes for this Tuscan purée. Issue #54 10/23/2000 Friulian Polente Though rice and pasta are appreciated in Friuli, polente (polenta) is the basic starch; Friulians are even sometimes called polentoni. Issue #35 03/01/2007 Oven-Roasted Tomatoes You don’t need to rely solely on fresh tomatoes to impart the taste of summer. Issue #26 03/11/2002 Radicchio di Treviso Marinato We got this simple dish from a California radicchio grower. Issue #23 10/12/2011 Cime di Rapa Fritte (Slow-Cooked Broccoli Rabe) Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil. Issue #141 10/19/2000 Eggplant Parmesan This southern Italian classic might be named after the cheese that tops it—but some Sicilians think the title comes from palmigiana, their dialect word for ''shutter'', describing the way the eggplant slices are often overlapped. Issue #34 03/08/2002 Orecchiette with Broccoli Rabe At Rao’s, Italian sausage is usually added to this pasta—but since author McNamee already had penne with cabbage and sausage on the table, the kitchen served him this simpler version. Issue #28 01/29/2010 Risotto with Butternut Squash, Leeks, and Clams The secret of good Italian home cooking resides in the ingredients themselves. This recipe, from Marcella Hazen, reflects this philosophy perfectly. Continue... Issue #77 « Previous 1 2 3 Next »