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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
01/09/2011
Panelle (Chickpea Fritters)
These addictive fritters are a classic Sicilian street food.
Issue #136
12/19/2007
Marcella Hazan's Bagna Cauda
This Italian classic is a warm, garlicky counterpoint to raw vegetables.
Issue #108
03/11/2002
Radicchio with Anchovy and Rosemary Sauce
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.
Issue #23
01/18/2012
Roasted Peppers and Anchovies
At Mamma 'Zu's restaurant in Richmond, Virginia, this simple, satisfying Italian appetizer is served with crusty bread.
Issue #144
03/28/2012
Dry-Cured Olives with Rosemary and Orange
Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary.
Issue #136
01/09/2011
Carciofi Arrostiti (Roasted Artichokes)
Though traditionally cooked in embers, these artichokes are equally as succulent when oven-roasted
Issue #136
08/19/2011
Stewed Sweet Peppers (Peperonata)
This sweet, simple pepper stew is an ideal use for summer's bounty of sweet peppers. It makes a great antipasto atop bruschetta.
Issue #128
03/08/2010
Sweet and Sour Onions (Cipolline in Agrodolce)
This dish is beloved in Rome, where it pairs naturally with roasted meats like porchetta.
Issue #128
09/04/2009
Mushroom Crostini
A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini.
Issue #123
12/17/2009
Mushroom Sformato
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.
Issue #126
10/10/2008
Prosciutto, Chile, and Onion Pizza
Spicy and salty, with just the right amount of earthy sweetness, this homemade pizza makes a perfect appetizer or main course.
Issue #115
06/18/2007
Stuffed Mushrooms
These pillowy mushrooms surprise those who eat them with flavors that turn from delicately sweet to sharp.
Issue #18
11/14/2007
Deep-Fried Cardoons
Much-loved in Italy and France, fried cardoons are among author Mireille Johnston's favorite dishes.
Issue #15
04/06/2007
Fried Whole Artichokes
If you can't get to Rome, these "artichokes in the Jewish manner" are the next best thing.
Issue #11
03/02/2007
Stuffed and Fried Squash Blossoms
Squash blossoms are delicate and delicious, with a hint of flavor from the squash itself.
Issue #11
01/28/2008
Fried Rabbit and Vegetables
This recipe is a twist on the Italian classic fritto misto with the use of rabbit.
Issue #92
05/09/2007
Mushroom and Fontina Pizza
This is an American take on a much-loved Italian classic.
Issue #16
10/17/2012
Menu: A Festive Italian Feast
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
11/18/2010
Agnolotti (Veal and Escarole Ravioli)
Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.
Issue #134
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