results for "italian"
New York Times (1)
Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas.
These addictive fritters are a classic Sicilian street food.
This Italian classic is a warm, garlicky counterpoint to raw vegetables.
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.
At Mamma 'Zu's restaurant in Richmond, Virginia, this simple, satisfying Italian appetizer is served with crusty bread.
Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary.
Though traditionally cooked in embers, these artichokes are equally as succulent when oven-roasted
This sweet, simple pepper stew is an ideal use for summer's bounty of sweet peppers. It makes a great antipasto atop bruschetta.
This dish is beloved in Rome, where it pairs naturally with roasted meats like porchetta.
A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini.
Chef Michael Tusk of San Francisco’s Quince Restaurant gave us the recipe for this rich, woodsy version of sformato, a warm and savory Italian custard.
Spicy and salty, with just the right amount of earthy sweetness, this homemade pizza makes a perfect appetizer or main course.
These pillowy mushrooms surprise those who eat them with flavors that turn from delicately sweet to sharp.
Much-loved in Italy and France, fried cardoons are among author Mireille Johnston's favorite dishes.
If you can't get to Rome, these "artichokes in the Jewish manner" are the next best thing.
Squash blossoms are delicate and delicious, with a hint of flavor from the squash itself.
This recipe is a twist on the Italian classic fritto misto with the use of rabbit.
This is an American take on a much-loved Italian classic.
Gather friends and family together for a three-course Italian feast featuring decadent classics like saffron-scented risotto alla milanese, glazed pork chops agrodolce, biscotti, and sweet, cold gelato.
Does Not Apply
Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.