results for "italian"
Like veal parmesan, this dish—redolent of garlic and white wine—is a purely Italian-American creation.
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).
Purists may note that this Italian-American specialty isn't really scampi (Adriatic crayfish)—but as its name promises, it really is shrimp cooked scampi-style.
Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good.
David Pasternack, the chef at the New York City restaurant Esca, uses a combination of olive oil and canola oil to make this classic Italian dish.
This traditional Genoese soup is loaded with fresh seafood, herbs, and vegetables.
Simply fried assorted seafood is a popular appetizer all over coastal Italy—and especially along the shores of the Adriatic.
Serve these garlicky shrimp with lots of crusty bread.
Stanley Tucci’s 1996 film, Big Night was inspired by his mother’s Italian specialties—dishes like this one.
We whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets.
This Tuscan soup traditionally uses fish considered "bottom of the boat"—those left behind after more valuable fish have sold.