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11/17/2010
Vitello Tonnato (Veal with Tuna-Caper Sauce)
Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas.
Issue #134
03/23/2011
Tuscan Bean Soup
Author Nancy Harmon Jenkins uses olive oil three ways in this version of the venerable Italian soup: for sautéing garlic, rubbing on the toasts that accompany the dish, and finishing the soup.
Issue #129
11/30/2011
Soupe Crasse (Cheese and Bread Soup)
Typically made with day-old bread or breadsticks during the holidays, this northern Italian specialty comes out like a luscious casserole of melted cheese and bread.
Issue #134
09/10/2011
Sedano e Pomodori Brasati (Braised Celery and Tomato)
In this recipe, celery stalks' stringy fibers, often removed before cooking, act as a brace to help the vegetable keep its shape through a long simmer.
Issue #141
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
06/21/2007
Risotto with Green Beans and Yellow Bell Pepper
This delicious recipe is from Marcella Cucina, by legendary Italian cooking teacher Marcella Hazan.
Issue #38
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
12/15/2012
Penne Bolognese
A hearty take on the northern Italian classic from Bamonte's restaurant in Brooklyn, New York.
Issue #153
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
08/23/2007
Scarola
Pecorino romano provides a nutty counterpoint to the spicy sausage and creamy beans in this hearty stew.
Issue #105
01/28/2008
Lemon Risotto
The hint of lemon can transform many dishes including this creamy risotto.
Issue #93
01/28/2008
Bread and Tomato Soup
This thick porridgelike soup is popular at trattorias in Florence, Italy.
Issue #92
12/15/2005
Semolina Cake with Candied Fruit
This coffee cake–like budino (literally, pudding) is studded with candied fruit.
Issue #80
12/12/2005
Grilled Sausage with White Beans
This recipe comes from Ristorante La Botte in Stresa.
Issue #78
10/13/2005
Sardinian Gnocchetti with Tomato Sauce
These small ridged gnocchi are perfect for "grabbing" the hearty sauce in this dish.
Issue #68
03/04/2002
Rose's Red Sauce
This simple recipe reveals the flavor superiority of san marzano tomatoes.
Issue #26
03/14/2002
Cranberry Bean Soup
This hearty soup is full of beans, vegetables and fresh herbs.
Issue #21
06/18/2007
Sweet and Sour Onions
Wildflower honey adds a wonderful flavor to the onions in this dish, but if it's hard to find, any honey will do.
Issue #18
10/13/2005
Buttermilk Panna Cotta
This recipe is adapted from one in Claudia Fleming's The Last Course. Panna cotta means cooked cream.
Issue #68
06/21/2007
Tuscan-Style White Beans
This simple preparation is a favorite way to prepare beans in Tuscany—home of the mangiafagioli, or bean eaters.
Issue #46
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