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02/26/2013
Italians have long used walnuts for pesto; they lend a rich earthiness to the sauce. This pesto is perfect as a pasta sauce and a bruschetta topping.
Issue #140
12/20/2010
Chef Sara Jenkins of New York City's Porchetta gave us the recipe for this spicy, comforting pasta dish, inspired by one made by Italian chef Salvatore Denaro.
Issue #135
02/28/2013
Take this custard out of the refrigerator about 10 minutes before serving.
Issue #134
03/23/2011
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
10/24/2007
These classic Italian fried sandwiches are traditionally made with cows' milk mozzarella.
Issue #83
01/07/2008
Although widely recognized by its French name, béchamel, this sauce has been known in Italy as besciamella.
Issue #53
07/20/2007
These refreshing frozen desserts, coffee granita and lemon granita, are water-based ice sweetened with sugar.
Issue #52
12/14/2007
We love Italian sausage piled high with peppers and onions on a hard roll.
Issue #45
03/01/2007
A truly authentic Italian salad, loaded with tomatoes, garlic, basil, and olive oil.
Issue #36
01/23/2007
The famous Italian cipolline onion is sweet and delicate—the perfect foil for this tangy sauce.
Issue #2
01/23/2007
This cheesy dish is to Italians what macaroni and cheese is to Americans—warm, homey, and comforting.
Issue #2
11/21/2011
The name for these small hazelnut meringue sandwiches filled with milk chocolate means "lady's kisses" in Italian.
Does Not Apply
06/18/2010
From Chef Jonathan Waxman, owner of Barbuto and West County Grill, this recipe for a savory pork rib and cabbage stew evokes the flavors of a northern Italian farmhouse.
Does Not Apply
11/30/2011
Typically made with day-old bread or breadsticks during the holidays, this northern Italian specialty comes out like a luscious casserole of melted cheese and bread.
Issue #134
02/27/2012
This classic Italian broth, is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992).
Issue #145
09/10/2011
In this recipe, celery stalks' stringy fibers, often removed before cooking, act as a brace to help the vegetable keep its shape through a long simmer.
Issue #141
07/12/2011
This southern Italian-style pesto recipe was given to us by Rocco Arena, owner of San Rocco restaurant in New York City. A touch of ricotta in this pesto tempers the flavor of the red peppers, and makes it an excellent bruschetta topping.
Issue #140
01/10/2011
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
Issue #136
12/17/2010
Father-and-son team Jimmy Bannos Sr. and Jr. of Chicago's Purple Pig restaurant purée mortadella, an Italian bologna, and slather it on toast with balsamic vinegar and pistachios, a combination that is devastatingly addictive.
Issue #135
09/25/2012
Cooks in the Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town's patron saint, Sant'Antonio.
Issue #134
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