results for "italian"
The versatile sauce used here comes from Rogers Gray Italian Country Cook Book (Random House, 1995), by Ruth Rogers and Rose Gray, chef-owners of London's acclaimed (and very Italian) River Café.
A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini.
This recipe is a twist on the Italian classic fritto misto with the use of rabbit.
This is an American take on a much-loved Italian classic.
From San Francisco’s Italian quarter, North Beach, comes this interpretation of the well-known Ligurian dish.
A Spanish tortilla is similar to an Italian frittata. The Cooks of Sils make many different tortillas, including this classic variation, which includes mushrooms and potatoes.
This tart combines delicately flavored treviso with pungent gorgonzola.
These artichokes make the perfect start to any meal.
In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta.
Spider crab (Maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but we like this preparation, given to us by a local fisherman.