results for "italian"
Rich, fleshy cannellini beans, which are grown throughout central Italy, are used in this dish.
This dish is based on one made by chef Joshua McFadden at Franny's, an Italian restaurant in Brooklyn, New York.
This salad was reportedly invented by Italian restaurateur Caesar Cardini while he was chef at the famous Hotel Caesar's in Tijuana.
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.
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).
For this dish, use fresh young favas with thin, tender skins that don't need peeling.
A simple, cold spaghetti dish ennobled by Sevruga caviar.
Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad.
We got this simple dish from a California radicchio grower.
Corsican cuisine is a blend of the island's French, Italian and Mediterranean influences, with a flair all its own.
Does Not Apply
A simple salad adds fresh contrast to fried strips of pizza dough.
Sugar-sweet green radicchio zuccherino is found only in Istria and northeastern Italy; a good substitute is mâche (lamb's lettuce).
White truffles transform any vegetable or salad into a culinary experience.
In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green.
Blood oranges, which are available from December through April, serve as the basis for this refreshing mid-winter salad, a classic in Sicily.
Much prized in Italy and France, and especially in Piedmont and Nice, cardoons are in season from about October through February.