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59
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for "italian"
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07/20/2007
These refreshing frozen desserts, coffee granita and lemon granita, are water-based ice sweetened with sugar.
Issue #52
09/25/2012
Cooks in the Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town's patron saint, Sant'Antonio.
Issue #134
10/02/2009
Sweet and small Italian plums are the stars of this simple cake.
Does Not Apply
Source: Cucina Nicolina
04/04/2010
This recipe is based on one in Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein (Chronicle Books, 1998).
Issue #129
07/18/2008
Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams.
Issue #113
10/04/2012
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.
Issue #150
07/18/2008
This sweet, cooling dessert is popular in the Sicilian capital, Palermo.
Issue #113
01/28/2008
Cooking with lemon leaves imparts a bright flavor and aroma to many dishes.
Issue #93
01/28/2008
The hint of lemon can transform many dishes including this creamy risotto.
Issue #93
12/15/2005
This coffee cake–like budino (literally, pudding) is studded with candied fruit.
Issue #80
05/09/2007
These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese.
Issue #71
09/05/2012
Mostardabest served with meats, an assortment of boiled cuts, or cheeses that can take its sharpness.
Issue #150
01/24/2013
In this olive oil cake recipe, a heady mixture of olive oil and preserved oranges flavors the moist, dense Sicilian cake.
Issue #129
10/19/2000
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
07/12/2011
The granular texture adds an interesting dimension to this icy, tangy confection.
Issue #76
04/05/2007
For this unique and delicious tiramisù, we like imported savoiardi, Italian ladyfingers named for the 17th-century Savoy dynasty.
Issue #11
11/10/2008
This slightly sweet fruit-and-nut-studded bread is like a cross between biscotti and a dense, moist fruitcake.
Issue #116
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
10/24/2000
These sweet gnocchi, one of Lidia Bastianich's favorite childhood treats, can also be made with whole, ripe, pitted Italian prune-plums.
Issue #36
03/28/2002
This recipe starts with pasta frolla (“soft dough”) from Carol Fields’s The Italian Baker (HarperCollins, 1985).
Issue #13
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