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13 results for "italian"
Narrow Results You've Selected: Fall Italian Fish Remove all Source Saveur (13) Difficulty Easy (9) Medium (4) Course Appetizers (5) Main Course (3) Salad (3) Soups & Stews (2) Sandwich (1) Show all... Side Dish (1) Occasion Christmas (1) Cocktail Party (1) Technique Saute (4) Slow Cook (3) Fry (2) No Cook (2) Broil (1) Show all... Chill (1) Marinate (1) Poach (1) Stew (1) Topic Recipe (13) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"italian"; var omni_prop11 = omni_channel+":"+"italian"; var omni_prop12 = omni_channel+":"+"italian"; var omni_prop18 = "italian"; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Fish"; var omni_prop8 = "Season:Fall,Cuisine:Italian,Main Ingredient:Fish"; var omni_pageName="saveur:"+omni_prop12; 10/24/2007 Fried Mozzarella Sandwiches These classic Italian fried sandwiches are traditionally made with cows' milk mozzarella. Issue #83 03/11/2002 Radicchio with Anchovy and Rosemary Sauce 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. Issue #23 01/11/2006 Salad of Cold Spaghetti with Caviar A simple, cold spaghetti dish ennobled by Sevruga caviar. Issue #81 01/23/2007 Stuffed Calamari in Gravy This recipe is "old stove" cooking at its authentic best, straight from San Francisco's Italian quarter. Issue #2 09/05/2009 Tuna and Pickled Onion Crostini When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture. Issue #123 10/29/2007 Veal with Caper Sauce and Pork with Anchovy Sauce These two delicious sauces can be used at home to dress up leftover meats. Issue #62 11/30/2007 Fish Stew in the San Benedetto Style A classic stew, this recipe is the grand finale to the Cena della Vigilia feast prepared by author Eugenia Bone. Issue #31 03/14/2002 Fritto Misto di Mare Simply fried assorted seafood is a popular appetizer all over coastal Italy—and especially along the shores of the Adriatic. Issue #21 06/21/2007 Whole Wheat Spaghetti with Anchovy Sauce The recipe for this traditional Venetian dish came from Da Fiore, one of our favorite restaurants in Venice. Issue #38 06/21/2007 Adriatic Fish Broth 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. Issue #38 10/20/2005 Cardoon Salad with Marinated Anchovies Much prized in Italy and France, and especially in Piedmont and Nice, cardoons are in season from about October through February. Issue #69 12/12/2005 Salad of Squid, Wild Chicory, and Chickpeas with Lemon–Garlic Sauce 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. Issue #78 06/21/2007 Cuttlefish Stewed in Its Ink Cuttlefish is a roughly oval-shaped cousin of the squid, with thicker, sweeter flesh and richer ink—and more of it. Issue #38