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78 results for "italian"
Narrow Results You've Selected: Saveur Pork Remove all Difficulty Easy (44) Medium (18) Hard (2) Course Main Course (49) Side Dish (12) Appetizers (9) Sandwich (8) Soups & Stews (4) Show all... Condiments and Sauces (3) Bread (1) Breakfast/Brunch (1) Dessert (1) Salad (1) Cuisine Italian (75) American (12) Mediterranean (4) German (3) Classic (2) Show all... Quick & Easy (2) French (1) Gluten-Free (1) Kid-Friendly (1) Mexican (1) Simple (1) Spanish/Portuguese (1) Season Winter (32) Fall (28) Summer (11) Spring (6) Occasion Easter (3) Backyard BBQ (2) Christmas (2) Cocktail Party (2) Thanksgiving (1) Technique Saute (35) Bake (12) Fry (11) Roast (8) Slow Cook (7) Show all... Grill/Barbecue (6) Chill (3) Marinate (3) Poach (3) Brine (2) No Cook (2) Braise (1) Steam (1) Stew (1) Topic Recipe (78) 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:Pork"; var omni_prop8 = "Source:Saveur,Main Ingredient:Pork"; var omni_pageName="saveur:"+omni_prop12; 10/23/2000 Sausages with Vegetables We enjoyed this featured dish at the Agriturismo de Carvalho in Friuli. Issue #35 03/11/2002 Radicchio with Pappardelle Steven Wagner, an Italian-born radicchio enthusiast, gave us this recipe. Issue #23 10/24/2007 Fried Mozzarella Sandwiches These classic Italian fried sandwiches are traditionally made with cows' milk mozzarella. Issue #83 12/14/2007 Sausage with Peppers and Onions We love Italian sausage piled high with peppers and onions on a hard roll. Issue #45 06/18/2010 Lombardia-Style Pork Ribs From Chef Jonathan Waxman, owner of Barbuto and West County Grill, this recipe for a savory pork rib and cabbage stew evokes the flavors of a northern Italian farmhouse. Does Not Apply 04/11/2013 Frittatine di Pasta (Spaghetti Fritters with Ham and Smoked Mozzarella) Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters. Issue #156 07/13/2010 Chicken Galliano Galliano, an Italian liqueur flavored with 30 herbs and spices, including anise and vanilla, gives the sauce for these stuffed chicken breasts a complex sweetness. Issue #131 03/05/2010 Bucatini with Spicy Tomato Sauce (Bucatini all’Amatriciana) This dish is flavored with guanciale, or cured pork jowl, though pancetta is a fine substitute. Issue #128 02/02/2010 Porchetta Sealing this pork roast in plastic wrap and foil during cooking locks in the juices. Continue... Issue #126 02/28/2008 Anna Nanni's Ragù alla Bolognese The ragù made by Italian cook Anna Nanni is brightly flavored and slightly tangy, owing to the addition of canned tomatoes. Issue #110 01/02/2009 Pork Loin Braised in Milk and Cream This dish is based on an Italian classic from the Bologna region. Issue #54 03/14/2002 Sweet Sausage and Broccoli Rabe with Cranberry Beans In autumn, markets in Italy begin to fill with such staple winter vegetables as broccoli rabe. Issue #21 10/04/2012 Braciola (Italian Beef Rolls in Tomato Sauce) This dish is a lean cut of beef pounded thin, then spread with a layer of grated cheese, fresh herbs, bits of prosciutto, raisins, and pine nuts, then rolled, tied, seared, and simmered for hours in tomato sauce. Issue #150 07/11/2011 Spiedies These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash. Issue #140 01/24/2011 Classic Meatballs Recipe for classic Italian meatballs. How to make meatballs: brown them first in a skillet and then braise them in a sauce of red wine and tomatoes. Serve with crusty bread or spaghetti to sop up the sauce. Issue #132 10/02/2007 Cavolo Nero and Prosciutto Bruschetta This recipe is based on one in Italian Easy Recipes from the London River Cafe by Rose Gray and Ruth Rogers (Clarkson Potter, 2004). Issue #106 01/28/2008 Fresh Peas with Prosciutto In Lori Zimring De Mori’s article “The Flavors of Home” (April 2006), where this recipe first appeared, the author describes the foods of Florentine trattorias. A version of this dish (piselli freschi in Italian) is served at the restaurant Coco Lezzone in Florence. Look for fresh unshelled peas at your local farmers’ market. Issue #92 12/12/2005 Grilled Sausage with White Beans This recipe comes from Ristorante La Botte in Stresa. Issue #78 05/09/2007 Prosciutto Rolls These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese. Issue #71 10/13/2005 Sardinian Gnocchetti with Tomato Sauce These small ridged gnocchi are perfect for "grabbing" the hearty sauce in this dish. Issue #68 « Previous 1 2 3 4 Next »