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11/11/2005
This soup in fact has nothing to do with weddings. In Italian, it is called minestra maritata (married soup) for its harmonious mingling of ingredients, and somewhere along the line the name got mistranslated.
Issue #72
03/24/2011
Author Nancy Harmon Jenkins uses olive oil three ways in this version of the venerable Italian soup: for sautéing garlic, rubbing on the toasts that accompany the dish, and finishing the soup.
Issue #129
11/30/2011
Typically made with day-old bread or breadsticks during the holidays, this northern Italian specialty comes out like a luscious casserole of melted cheese and bread.
Issue #134
02/27/2012
This classic Italian broth, is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992).
Issue #145
04/06/2007
As the eggs are whisked into the stock base for this soup, they take on the appearance of little rags, or straccetti,; hence the Italian name for this dish: Straciatella.
Issue #11
08/23/2007
Pecorino romano provides a nutty counterpoint to the spicy sausage and creamy beans in this hearty stew.
Issue #105
03/14/2002
This hearty soup is full of beans, vegetables and fresh herbs.
Issue #21
06/21/2007
This famous dish, which the Italians call pasta e fagioli, is commonly made with borlotti beans, but cranberry beans work just as well.
Issue #38
12/21/2007
This soup, on the menu at Nick's Italian Café in McMinnville, Oregon, is served tableside and topped with a generous spoonful of fragrant, freshly made pesto.
Issue #73
01/16/2008
This is an adaptation of a dish we enjoyed while visiting the German-speaking region of Südtirol in Northern Italy.
Issue #96
01/28/2008
Stock from rabbit bones yields a silken, full-bodied broth. This recipe is so tasty it is good enough to sip on its own.
Issue #92
06/21/2007
This hearty but brothy soup is one of Tuscany's most famous bean dishes.
Issue #46
09/12/2007
Cooking fennel transforms it from a robust vegetable into something more delicate and refined.
Issue #37
11/30/2007
A classic stew, this recipe is the grand finale to the Cena della Vigilia feast prepared by author Eugenia Bone.
Issue #31
07/24/2012
The concept of this soup is to use up all the bits of vegetables and pantry items in your kitchen to create a simple soup that will be inherently different each time you make it.
Does Not Apply
01/10/2010
Redolent of warm spices, deeply flavored Cincinnati-style chili is an enduring American classic. Continue...
Issue #108
10/30/2007
This hearty soup, whose name is also spelled jote, iota, and yota, is enormously popular in and around Trieste.
Issue #62
06/21/2007
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
10/23/2000
In place of barley, some versions of this soup use farro—a term that, in Italy, can refer to spelt, emmer wheat, or einkorn, all early ancestors of wheat.
Issue #35
10/19/2000
Tenerumi are the leaves of the cucuzza, a Sicilian zucchini. Father Sal felt there could be no substitute but we made a good soup in the same spirit with dandelion greens and spinach.
Issue #34
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