results for "italian"
These classic Italian fried sandwiches are traditionally made with cows' milk mozzarella.
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, cold spaghetti dish ennobled by Sevruga caviar.
This recipe is "old stove" cooking at its authentic best, straight from San Francisco's Italian quarter.
When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture.
These two delicious sauces can be used at home to dress up leftover meats.
A classic stew, this recipe is the grand finale to the Cena della Vigilia feast prepared by author Eugenia Bone.
Simply fried assorted seafood is a popular appetizer all over coastal Italy—and especially along the shores of the Adriatic.
The recipe for this traditional Venetian dish came from Da Fiore, one of our favorite restaurants in Venice.
Fish soups of this kind are common all along Italy's Adriatic coast—but this version, from a Venetian fishmonger, is unusually full of flavor.
Much prized in Italy and France, and especially in Piedmont and Nice, cardoons are in season from about October through February.
This salad depends for its flavor and texture on fresh (not frozen) squid and dried (not canned) chickpeas. Other bitter greens, like curly endive or radicchio, may be substituted for wild chicory.
Cuttlefish is a roughly oval-shaped cousin of the squid, with thicker, sweeter flesh and richer ink—and more of it.