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03/11/2002
Radicchio with Pappardelle
Steven Wagner, an Italian-born radicchio enthusiast, gave us this recipe.
Issue #23
01/23/2007
Cipolline Onions in a Sweet and Sour Sauce
The famous Italian cipolline onion is sweet and delicate—the perfect foil for this tangy sauce.
Issue #2
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
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
10/25/2000
Fennel with Butter and Parmigiano-Reggiano
Fennel cooked in butter and served with parmigiano is one of the classic Italian methods for preparing this aromatic vegetable.
Issue #37
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
03/06/2007
Spinach with Pine Nuts and Raisins
A popular Roman-Jewish specialty, this dish is simple but exquisite.
Issue #58
10/29/2007
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
06/18/2007
Pasta with Cauliflower
A popular dish in Sicily, this simple pasta is full of flavor.
Issue #18
06/18/2007
Sweet and Sour Onions
Wildflower honey adds a wonderful flavor to the onions in this dish, but if it's hard to find, any honey will do.
Issue #18
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
12/10/2009
Pesto Latkes
These Italian-inspired latkes, topped with a pesto made from pignoli nuts and Romano Locatelli cheese, is the perfect dish to spice up your Hanukkah spread.
Does Not Apply
Source: shem tov v' ta'am tov
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
12/15/2005
Roasted Cauliflower with Black Olives and Bread Crumbs
At Barbuto, this simple vegetable dish is roasted in the restaurant's wood-burning oven, which gives it a slightly smoky flavor.
Issue #78
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