results for "italian"
These Sicilian treats are one of America's favorite Italian pastry.
Sweet and lush, this Italian lemon liqueur showcases the fruit's flavor.
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
A long Italian-style luncheon is the perfect way to toast the end of summer with friends and family.
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This Italian classic is a warm, garlicky counterpoint to raw vegetables.
Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic.
The freshest vegetables of the season are the secret to infusing this Italian classic with color and flavor.
We enjoyed this featured dish at the Agriturismo de Carvalho in Friuli.
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.
These refreshing frozen desserts, coffee granita and lemon granita, are water-based ice sweetened with sugar.
A truly authentic Italian salad, loaded with tomatoes, garlic, basil, and olive oil.
The famous Italian cipolline onion is sweet and delicate—the perfect foil for this tangy sauce.
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.
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.
This simple recipe intensifies the flavor of ripe tomatoes.
Tender gnocchi tossed with a classic pesto genovese is a popular first course, or primo piatto, in Liguria.
Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary.
This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice.