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03/08/2010
Fennel Baked in Milk (Finocchio con Latte al Forno)
In this creamy dish, the fennel is braised in milk until it becomes tender.
Issue #128
10/02/2007
Cavolo Nero Salad with Pecorino Rossellino
This dish is based on one made by chef Joshua McFadden at Franny's, an Italian restaurant in Brooklyn, New York.
Issue #106
11/14/2012
Menu: An Italian Sunday Supper
For a crowd-pleasing weekend meal, serve this family-style menu featuring beef rolls simmered for hours in a rich red tomato sauce along with plenty of garlic bread, some simple antipasti, and a decadent chocolate and caramel tart.
Does Not Apply
08/02/2012
Squash Blossom Pizza
This recipe, inspired by Pizzeria Mozza in Los Angeles, yields a crisp, chewy crust.
Issue #127
09/04/2009
Mushroom Crostini
A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini.
Issue #123
09/26/2005
Eggplant Parmesan
We developed this recipe using several traditional ones for this famous Italian specialty.
Issue #65
01/12/2012
Finocchio al Forno (Fennel Baked in Cream)
Chef Gabrielle Hamilton of Prune restaurant in New York City turned us on to this simple, classic Italian preparation, which calls for baking fennel in the oven with cream and Parmesan to create a luxurious gratin.
Issue #132
12/17/2009
Mushroom Sformato
Chef Michael Tusk of San Francisco’s Quince Restaurant gave us the recipe for this rich, woodsy version of sformato, a warm and savory Italian custard.
Issue #126
01/31/2011
Vegetarian Lasagne
This recipe is a vegetarian take on the classic, creamy lasagna bolognese.
Issue #117
04/09/2009
Stuffed Eggplant
Briefly frying the eggplants for this classic dish softens their flesh, making them easier to stuff.
Issue #120
12/06/2005
Sautéed Artichokes Baked with Mozzarella
Marcella Hazan says that artichokes will only truely develop their flavor when they are deeply browned.
Issue #77
06/18/2007
Stuffed Mushrooms
These pillowy mushrooms surprise those who eat them with flavors that turn from delicately sweet to sharp.
Issue #18
01/23/2007
Goldensandwich
This gooey delight is creamy and tangy, with an almost lemony flavor.
Issue #2
09/04/2009
Herbed Tomato Tart
Made with ripe cherry tomatoes and fragrant herbs, this tart is both delicious and beautiful. It comes from Beth Elon's article "Dinner in the Piazza" (October 2009), about the annual midsummer communal feast held in the hilltop town of Buggiano, in northern Tuscany.
Issue #123
05/09/2007
Mushroom and Fontina Pizza
This is an American take on a much-loved Italian classic.
Issue #16
10/17/2012
Menu: A Festive Italian Feast
Gather friends and family together for a three-course Italian feast featuring decadent classics like saffron-scented risotto alla milanese, glazed pork chops agrodolce, biscotti, and sweet, cold gelato.
Does Not Apply
02/28/2008
Anna Nanni's Baked Spinach Lasagne
This recipe combines a hearty ragù alla bolognese with fresh spinach pasta to create an authentic Italian favorite.
Issue #110
01/29/2010
Risotto with Butternut Squash, Leeks, and Clams
The secret of good Italian home cooking resides in the ingredients themselves. This recipe, from Marcella Hazen, reflects this philosophy perfectly. Continue...
Issue #77
01/23/2007
Gnocchi with Pesto
From San Francisco’s Italian quarter, North Beach, comes this interpretation of the well-known Ligurian dish.
Issue #2
11/03/2011
Treviso and Gorgonzola Tart
This tart combines delicately flavored treviso with pungent gorgonzola.
Issue #51
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