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97 results for "italian"
Narrow Results You've Selected: Saveur Summer Easy Remove all Main Ingredient Vegetables (41) Cheese (18) Tomato (18) Pasta (16) Bread (14) Show all... Fish (13) Pork (9) Fruit (8) Shellfish (8) Shrimp (5) Beans (4) Eggs (4) Lamb (4) Beef (3) Potato (3) Wine (3) Rice (2) Vodka (2) Chicken (1) Chocolate (1) Nuts (1) Course Main Course (26) Side Dish (22) Appetizers (18) Salad (13) Dessert (11) Show all... Beverages (5) Condiments and Sauces (4) Sandwich (2) Soups & Stews (2) Breakfast/Brunch (1) Cuisine Italian (96) American (9) Vegetarian (4) Gluten-Free (3) Quick & Easy (3) Show all... Classic (2) French (2) Mediterranean (2) Central/South American (1) Healthy (1) Simple (1) Vegan (1) Occasion Easter (9) Christmas (4) Cocktail Party (4) Backyard BBQ (3) Thanksgiving (3) Show all... Birthday (1) Technique Saute (21) No Cook (18) Grill/Barbecue (14) Chill (11) Bake (10) Show all... Fry (7) Slow Cook (6) Freeze (4) Roast (4) Broil (3) Marinate (3) Poach (2) Steam (2) Stew (1) Topic Recipe (97) 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 = "Difficulty:Easy"; var omni_prop8 = "Source:Saveur,Season:Summer,Difficulty:Easy"; var omni_pageName="saveur:"+omni_prop12; 01/17/2008 Cannoli These Sicilian treats are one of America's favorite Italian pastry. Issue #95 01/28/2008 Lemon Liqueur Sweet and lush, this Italian lemon liqueur showcases the fruit's flavor. Issue #93 09/05/2012 Crabs and Spaghetti In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs. Issue #126 08/31/2011 Menu: A Late Summer Italian Luncheon A long Italian-style luncheon is the perfect way to toast the end of summer with friends and family. Does Not Apply 12/19/2007 Marcella Hazan's Bagna Cauda This Italian classic is a warm, garlicky counterpoint to raw vegetables. Issue #108 12/06/2005 Spaghetti with Clams Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic. Issue #77 03/06/2007 Pasta Primavera The freshest vegetables of the season are the secret to infusing this Italian classic with color and flavor. Issue #66 10/23/2000 Sausages with Vegetables We enjoyed this featured dish at the Agriturismo de Carvalho in Friuli. Issue #35 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 07/20/2007 Italian Ice: Coffee Granita and Lemon Granita These refreshing frozen desserts, coffee granita and lemon granita, are water-based ice sweetened with sugar. Issue #52 03/01/2007 Summer Panzanella A truly authentic Italian salad, loaded with tomatoes, garlic, basil, and olive oil. Issue #36 01/23/2007 Cipolline Onions in a Sweet and Sour Sauce The famous Italian cipolline onion is sweet and delicate—the perfect foil for this tangy sauce. Issue #2 01/10/2011 St. Joseph's Day Fritters The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling. Issue #136 07/24/2012 Panzanella (Bread and Tomato Salad) 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. Issue #130 06/21/2007 White Bean, Tuna, and Red Onion Salad Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad. Issue #46 03/11/2002 Radicchio with Anchovy and Rosemary Sauce 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. Issue #23 05/12/2004 Broiled Tomatoes This simple recipe intensifies the flavor of ripe tomatoes. Issue #53 08/09/2011 Gnocchi al Pesto (Potato Dumplings with Pesto) Tender gnocchi tossed with a classic pesto genovese is a popular first course, or primo piatto, in Liguria. Issue #140 03/27/2012 Dry-Cured Olives with Rosemary and Orange Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary. Issue #136 03/17/2011 Mixed Grilled Seafood This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice. Issue #136 « Previous 1 2 3 4 5 Next »