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01/31/2011
This recipe is a vegetarian take on the classic, creamy lasagna bolognese.
Issue #117
03/23/2007
The inclusion of pancetta is proof of this recipe's Italian roots.
Issue #10
01/07/2008
Lasagna is the most famous and savory of all Italian baked dishes.
Issue #53
05/09/2007
This is an American take on a much-loved Italian classic.
Issue #16
06/21/2007
This famous dish, which the Italians call pasta e fagioli, is commonly made with borlotti beans, but cranberry beans work just as well.
Issue #38
02/17/2009
This tomato sauce tastes just as good when tossed with spaghetti as it does when cooked in dishes like veal parmesan and baked manicotti.
Issue #118
02/17/2009
A little nutmeg added to the ricotta filling for this classic baked pasta imparts a subtle note of spice.
Issue #118
07/18/2008
Savory and sweet, this rustic Mediterranean nut-and-raisin sauce is a staple on the Italian island of Ischia, off the coast of Naples.
Issue #113
12/21/2007
This soup, on the menu at Nick's Italian Café in McMinnville, Oregon, is served tableside and topped with a generous spoonful of fragrant, freshly made pesto.
Issue #73
01/23/2007
This recipe is "old stove" cooking at its authentic best, straight from San Francisco's Italian quarter.
Issue #2
01/23/2007
From San Francisco’s Italian quarter, North Beach, comes this interpretation of the well-known Ligurian dish.
Issue #2
05/14/2007
These artichokes make the perfect start to any meal.
Issue #50
06/21/2007
Polenta is a popular dish in Venice, and is often served grilled as a side, though you can also eat it without grilling it, if you like.
Issue #38
10/25/2000
The batter in this recipe is adapted from one given for frying vegetables in the 19th-century Italian cookbook, The Art of Eating Well (Random House, 1996).
Issue #37
03/27/2008
Restaurateur Lidia Bastianich (of Felidia, Becco, and Frico Bar in New York City and Lidia's in Kansas City) gave us this hearty and delicious recipe.
Issue #31
02/28/2008
The hearty flavor of this lean, game meat is showcased in this simple recipe.
Issue #110
12/15/2005
This recipe takes an ancient method and turns it into fun for the whole family.
Issue #80
12/02/2005
This recipe was a specialty of Trattoria Dalla Rosa Alda located in the Valpolicella region.
Issue #75
03/29/2007
This epic Genoese tart was traditionally made with 33 layers of dough—one for each year of Christ's life.
Issue #15
08/07/2007
Stanley Tucci’s 1996 film, Big Night was inspired by his mother’s Italian specialties—dishes like this one.
Issue #14
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