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10/21/2008
Carl's Gizmos
This sandwich, similar to and Italian grinder, is a favorite at the Iowa State Fair.
Issue #28
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
01/05/2009
Sicilian Greens and Bulgur Soup
This classic Sicilian soup is made with seasonal greens and a local variety of bulgur wheat.
Issue #117
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
03/11/2002
Radicchio with Pappardelle
Steven Wagner, an Italian-born radicchio enthusiast, gave us this recipe.
Issue #23
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
12/14/2007
Sausage with Peppers and Onions
We love Italian sausage piled high with peppers and onions on a hard roll.
Issue #45
02/27/2012
Brodo (Beef Broth with Tortellini and Parmesan)
This classic Italian broth, is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992).
Issue #145
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
07/13/2010
Chicken Galliano
Galliano, an Italian liqueur flavored with 30 herbs and spices, including anise and vanilla, gives the sauce for these stuffed chicken breasts a complex sweetness.
Issue #131
02/15/2012
Spaghetti alla Carbonara
To make this dish the traditional Roman way, mix the cheese, eggs, pepper, and pork in a bowl to create a thick sauce before tossing it with the pasta.
Issue #128
07/19/2011
Fettuccine with Artichokes and Chicken
We got this satisfying pasta dish from Justin Smillie, the chef at Smith's, a restaurant in New York City.
Issue #118
04/18/2013
Figaretti’s 'Godfather II' Linguine
This dish, along with linguine with red clam sauce and oven-baked rigatoni, is a mainstay of the Italian-American fare served at Figaretti's in Wheeling, West Virginia.
Issue #112
03/01/2007
Shrimp Scampi with Linguine
Like veal parmesan, this dish—redolent of garlic and white wine—is a purely Italian-American creation.
Issue #100
01/02/2009
Pork Loin Braised in Milk and Cream
This dish is based on an Italian classic from the Bologna region.
Issue #54
03/04/2002
Chicken Cacciatore (Hunter's Wife's Chicken)
America knows this Italian favorite as chicken cacciatore (hunter's-style), but it's really alla cacciatora, named in honor of the hunter's wife.
Issue #26
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
10/08/2010
Pesce Spada alla Ghiotta (Swordfish with Olives and Capers)
This dish, based on one from the book My Calabria (See book review), matches meaty swordfish steaks with a rustic, briny sauce of tomatoes, olives, and capers.
Issue #133
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