|
48
results
for "italian"
|
||
|
Narrow Results
|
03/01/2007
The quintessential summer soup, this gazpacho gets an added treat—a tasty relish of tomato, pepper, and onion.
Issue #51
06/21/2007
This hearty but brothy soup is one of Tuscany's most famous bean dishes.
Issue #46
09/12/2007
Cooking fennel transforms it from a robust vegetable into something more delicate and refined.
Issue #37
11/30/2007
A classic stew, this recipe is the grand finale to the Cena della Vigilia feast prepared by author Eugenia Bone.
Issue #31
03/06/2007
This traditional Genoese soup is loaded with fresh seafood, herbs, and vegetables.
Issue #25
09/10/2007
The secret to a delicious minestrone is to use a variety of good vegetables and allow the ingredients to simmer for at least an hour.
Issue #10
02/03/2010
Pasta e fagioli, known to many as "pasta fazool," can be made with either cannellini or cranberry beans.
Does Not Apply
Source: Giuliano Hazan
01/06/2012
This hearty version of San Francisco's signature seafood soup comes from Sotto Mare in North Beach.
Issue #143
07/24/2012
The concept of this soup is to use up all the bits of vegetables and pantry items in your kitchen to create a simple soup that will be inherently different each time you make it.
Does Not Apply
01/10/2010
Redolent of warm spices, deeply flavored Cincinnati-style chili is an enduring American classic. Continue...
Issue #108
10/30/2007
This hearty soup, whose name is also spelled jote, iota, and yota, is enormously popular in and around Trieste.
Issue #62
03/01/2007
Invented in San Francisco, this “little soup” is hearty, flavorful, and loaded with succulent seafood.
Issue #51
06/21/2007
Fish soups of this kind are common all along Italy's Adriatic coast—but this version, from a Venetian fishmonger, is unusually full of flavor.
Issue #38
10/23/2000
In place of barley, some versions of this soup use farro—a term that, in Italy, can refer to spelt, emmer wheat, or einkorn, all early ancestors of wheat.
Issue #35
10/19/2000
Tenerumi are the leaves of the cucuzza, a Sicilian zucchini. Father Sal felt there could be no substitute but we made a good soup in the same spirit with dandelion greens and spinach.
Issue #34
01/03/2013
This wintry risotto is rich with butternut squash, mushrooms, and sage. The farro remains perfectly springy and al dente, creating a nice contrast to the softer textures in the dish.
Does Not Apply
10/05/2008
A beautifully balanced stew of browned beef and butternut squash.
Does Not Apply
Source: Food Network
01/09/2008
Creamy blue cheese makes this soup velvety and pungent.
Does Not Apply
Source: Culinary Concoctions by Peabody
10/02/2007
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
10/13/2005
This stew, though eaten throughout the year, is most popular in Sardinia in the winter, when wild fennel is at its peak.
Issue #68
|
|
Customer Service
Subscriber Services
Advertise With Us
Newsletters
Popular Features
SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.
Copyright © 2013 SAVEUR. All rights reserved. Reproduction in whole or in part without permission is prohibited.
