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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
03/24/2011
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
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
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
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
12/12/2005
Grilled Sausage with White Beans
This recipe comes from Ristorante La Botte in Stresa.
Issue #78
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
11/17/2010
Brasato Vitello (Braised Veal)
When braised with wine, veal shoulder tenderizes and soaks up the aromatic liquid.
Issue #134
06/21/2007
Twice-Cooked Tuscan Bread Soup
This hearty but brothy soup is one of Tuscany's most famous bean dishes.
Issue #46
09/12/2007
Fennel and Potato Soup
Cooking fennel transforms it from a robust vegetable into something more delicate and refined.
Issue #37
10/24/2000
Chanterelle Risotto
John Gottfried owner of Gourmet Garage shared this recipe with us. He uses premium salted butter in this risotto.
Issue #36
10/19/2000
Ben's Cognac Risotto
Ben Gambaro of the Missouri Baking Co. made this unorthodox but delicious risotto for us.
Issue #34
09/10/2007
Minestrone
The secret to a delicious minestrone is to use a variety of good vegetables and allow the ingredients to simmer for at least an hour.
Issue #10
03/27/2008
Venison Osso Buco
Restaurateur Lidia Bastianich (of Felidia, Becco, and Frico Bar in New York City and Lidia's in Kansas City) gave us this hearty and delicious recipe.
Issue #31
12/02/2005
Beef Braised in Amarone
This recipe was a specialty of Trattoria Dalla Rosa Alda located in the Valpolicella region.
Issue #75
06/21/2007
Adriatic Fish Broth
Fish soups of this kind are common all along Italy's Adriatic coast—but this version, from a Venetian fishmonger, is unusually full of flavor.
Issue #38
10/19/2000
Father Sal's Tenerumi Soup
Tenerumi are the leaves of the cucuzza, a Sicilian zucchini. Father Sal felt there could be no substitute but we made a good soup in the same spirit with dandelion greens and spinach.
Issue #34
03/14/2002
Farfalle with Wild Mushroom and Tomato Sauce
Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season.
Issue #21
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