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7 results for "italian"
Narrow Results You've Selected: Recipe Saute Easy Beans Remove all Source Saveur (5) Foodaphilia (1) Giuliano Hazan (1) Course Soups & Stews (6) Main Course (1) Cuisine Italian (6) American (1) Season Fall (5) Winter (4) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"italian"; var omni_prop11 = omni_channel+":"+"italian"; var omni_prop12 = omni_channel+":"+"italian"; var omni_prop18 = "italian"; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Beans"; var omni_prop8 = "Topic:Recipe,Technique:Saute,Difficulty:Easy,Main Ingredient:Beans"; var omni_pageName="saveur:"+omni_prop12; 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 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 03/14/2002 Cranberry Bean Soup This hearty soup is full of beans, vegetables and fresh herbs. Issue #21 02/03/2010 Pasta e Fagioli Pasta e fagioli, known to many as "pasta fazool," can be made with either cannellini or cranberry beans. Does Not Apply Source: Giuliano Hazan 01/10/2010 Cincinnati Chili Redolent of warm spices, deeply flavored Cincinnati-style chili is an enduring American classic. Continue... Issue #108 10/02/2007 Cavolo Nero and Borlotti Bean Soup This recipe for the classic Tuscan soup is based on one in The River Cafe Cook Book by Rose Gray and Ruth Rogers (Ebury Press, 1995). Issue #106 06/18/2009 Sausage, Broccoli Rabe and White Bean Soup Mashing the beans thickens the soup naturally, resulting in a heartier dish. Does Not Apply Source: Foodaphilia