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results for "italian"
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Condiments and Sauces
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Cheese (6)
Tomato (6)
Vegetables (6)
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Italian (18)
Classic (3)
American (2)
Gluten-Free (2)
German (1)
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Summer (4)
Winter (4)
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Christmas (1)
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Recipe (18)

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02/26/2013
Pesto di Noce (Walnut Pesto)
Italians have long used walnuts for pesto; they lend a rich earthiness to the sauce. This pesto is perfect as a pasta sauce and a bruschetta topping.
Issue #140
01/07/2008
Italian-Style Béchamel Sauce
Although widely recognized by its French name, béchamel, this sauce has been known in Italy as besciamella.
Issue #53
07/12/2011
Pesto Calabrese
This southern Italian-style pesto recipe was given to us by Rocco Arena, owner of San Rocco restaurant in New York City. A touch of ricotta in this pesto tempers the flavor of the red peppers, and makes it an excellent bruschetta topping.
Issue #140
04/05/2010
Pesto
This versatile sauce takes its fresh flavor from basil and its earthy bite from olive oil and garlic.
Issue #129
07/27/2012
Homemade Tomato Paste
Tomato paste lends depth and flavor to many dishes.
Issue #110
03/28/2002
Raw Tomato-Caper Sauce
Those tiny capers called nonpareilles are too subtle for this multipurpose Italian-style sauce. Look instead for large salt-packed capers from Pantelleria.
Issue #13
06/24/2008
Marinara Sauce
This is a version of the sauce Rao’s restaurant in New York now sells nationwide.
Issue #28
03/01/2007
Oven-Roasted Tomatoes
You don’t need to rely solely on fresh tomatoes to impart the taste of summer.
Issue #26
09/05/2012
Mostarda di Frutta (Spicy Mustard and Fruit Preserves)
Mostardabest served with meats, an assortment of boiled cuts, or cheeses that can take its sharpness.
Issue #150
09/09/2011
Salsa Verde (Herb Sauce with Breadcrumbs)
Italy's other ubiquitous green sauce is flavored with parsley and thickened with bread crumbs. Seasoned with vinegar and anchovies, it's bold enough to stand up to grilled meats.
Issue #140
07/12/2011
Pesto Genovese (Classic Basil Pesto)
In this classic version of pesto, the basil leaves are blanched in boiling water, then quickly shocked in ice water, to give the sauce a brilliant green hue and to reduce any bitterness.
Issue #140
10/16/2012
Tomato Sauce with Onion and Butter
Who would think that simply putting tomatoes, a peeled halved onion, butter, and salt in a pot and cooking it with barely an occasional stir until it is reduced, would produce such concentrated goodness?
Issue #150
04/11/2013
Salsa di Pomodoro Fresco (Naples-Style Pizza Sauce)
Neapolitan pizzaioli use an uncooked pizza sauce to preserve the bright taste and color of the tomatoes.
Issue #156
01/28/2008
Rabbit Stock
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
03/14/2007
Pesto
This mixed-herb pesto comes from the Castelnuovo Magra region in eastern Liguria.
Issue #7
01/23/2007
Three-Cheese Mixture
This simple concoction makes a flavorful substitute for plain old grated parmesan.
Issue #2
07/11/2011
Garlic Scape Pesto
Garlic's young shoots perfume this mild pesto, perfect for tossing with fresh egg pasta. If you can't find scapes, substitute green garlic or a combination of garlic and gives.
Issue #140
12/12/2012
Christmas Menus from around the World
This year, celebrate Christmas with holiday food from around the world. Plan a festive, multi-course menu featuring the delicacies of Puerto Rico, Sweden, Germany, and more.
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