results for "italian"
Main Course (339)
Side Dish (140)
Soups & Stews (48)
Cocktail Party (33)
Backyard BBQ (12)
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.
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.
Take this custard out of the refrigerator about 10 minutes before serving.
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.
These classic Italian fried sandwiches are traditionally made with cows' milk mozzarella.
Although widely recognized by its French name, béchamel, this sauce has been known in Italy as besciamella.
These refreshing frozen desserts, coffee granita and lemon granita, are water-based ice sweetened with sugar.
We love Italian sausage piled high with peppers and onions on a hard roll.
A truly authentic Italian salad, loaded with tomatoes, garlic, basil, and olive oil.
The famous Italian cipolline onion is sweet and delicate—the perfect foil for this tangy sauce.
This cheesy dish is to Italians what macaroni and cheese is to Americans—warm, homey, and comforting.
The name for these small hazelnut meringue sandwiches filled with milk chocolate means "lady's kisses" in Italian.
Does Not Apply
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
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.
This classic Italian broth, is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992).
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.
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.
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
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.
Cooks in the Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town's patron saint, Sant'Antonio.