results for "italian"
Main Course (141)
Side Dish (46)
Soups & Stews (19)
This sandwich, similar to and Italian grinder, is a favorite at the Iowa State Fair.
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
This classic Sicilian soup is made with seasonal greens and a local variety of bulgur wheat.
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.
Steven Wagner, an Italian-born radicchio enthusiast, gave us this recipe.
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.
We love Italian sausage piled high with peppers and onions on a hard roll.
This classic Italian broth, is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992).
This delicious recipe is from Marcella Cucina, by legendary Italian cooking teacher Marcella Hazan.
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.
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.
We got this satisfying pasta dish from Justin Smillie, the chef at Smith's, a restaurant in New York City.
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.
Like veal parmesan, this dish—redolent of garlic and white wine—is a purely Italian-American creation.
This dish is based on an Italian classic from the Bologna region.
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.
In autumn, markets in Italy begin to fill with such staple winter vegetables as broccoli rabe.
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.