results for "italian"
Smitten Kitchen (3)
Jamie Oliver (2)
Serious Eats (2)
Andrea Meyers (1)
These refreshing frozen desserts, coffee granita and lemon granita, are water-based ice sweetened with sugar.
Cooks in the Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town's patron saint, Sant'Antonio.
This recipe is based on one in Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein (Chronicle Books, 1998).
Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams.
This dish is a lean cut of beef pounded thin, then spread with a layer of grated cheese, fresh herbs, bits of prosciutto, raisins, and pine nuts, then rolled, tied, seared, and simmered for hours in tomato sauce.
This sweet, cooling dessert is popular in the Sicilian capital, Palermo.
Cooking with lemon leaves imparts a bright flavor and aroma to many dishes.
The hint of lemon can transform many dishes including this creamy risotto.
This coffee cake–like budino (literally, pudding) is studded with candied fruit.
These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese.
Mostardabest served with meats, an assortment of boiled cuts, or cheeses that can take its sharpness.
In this olive oil cake recipe, a heady mixture of olive oil and preserved oranges flavors the moist, dense Sicilian cake.
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.
The granular texture adds an interesting dimension to this icy, tangy confection.
For this unique and delicious tiramisù, we like imported savoiardi, Italian ladyfingers named for the 17th-century Savoy dynasty.
This slightly sweet fruit-and-nut-studded bread is like a cross between biscotti and a dense, moist fruitcake.
Savory and sweet, this rustic Mediterranean nut-and-raisin sauce is a staple on the Italian island of Ischia, off the coast of Naples.
These sweet gnocchi, one of Lidia Bastianich's favorite childhood treats, can also be made with whole, ripe, pitted Italian prune-plums.
This recipe starts with pasta frolla (“soft dough”) from Carol Fields’s The Italian Baker (HarperCollins, 1985).