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for "italian"
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12/15/2009
This Italian spaghetti squash recipe is courtesy of Joe Leone, owner of Joe Leone's Catering and Italian Specialties in New Jersey.
Does Not Apply
Source: Jersey Bites
03/25/2011
Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan.
Issue #136
03/26/2012
Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston's Dolce Vita restaurant.
Issue #135
07/18/2008
Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams.
Issue #113
10/25/2000
Fennel cooked in butter and served with parmigiano is one of the classic Italian methods for preparing this aromatic vegetable.
Issue #37
03/14/2002
In autumn, markets in Italy begin to fill with such staple winter vegetables as broccoli rabe.
Issue #21
12/05/2007
This recipe for the famous Italian Christmas sweet follows the more traditional dense and crumbly version.
Issue #15
04/06/2007
As the eggs are whisked into the stock base for this soup, they take on the appearance of little rags, or straccetti,; hence the Italian name for this dish: Straciatella.
Issue #11
11/21/2011
Piped into a star shape, these iconic Italian cookies, topped with a maraschino cherry half, are infused with kirsch and cream to add richness and depth.
Does Not Apply
11/21/2011
Blanketed in multi-colored sprinkles, these gorgeous cookies are a staple of Italian bakeries and especially festive-looking for the holidays.
Does Not Apply
01/31/2011
This recipe is a vegetarian take on the classic, creamy lasagna bolognese.
Issue #117
03/23/2007
The inclusion of pancetta is proof of this recipe's Italian roots.
Issue #10
10/02/2007
This intensely delicious sauce straddles the line between a pasta sauce and vegetable dressing.
Issue #106
08/23/2007
Pecorino romano provides a nutty counterpoint to the spicy sausage and creamy beans in this hearty stew.
Issue #105
01/28/2008
Simple, savory and the perfect accompaniment to a hearty meal.
Issue #92
01/11/2006
A simple, cold spaghetti dish ennobled by Sevruga caviar.
Issue #81
10/13/2005
These small ridged gnocchi are perfect for "grabbing" the hearty sauce in this dish.
Issue #68
03/06/2007
A popular Roman-Jewish specialty, this dish is simple but exquisite.
Issue #58
10/23/2000
Though rice and pasta are appreciated in Friuli, polente (polenta) is the basic starch; Friulians are even sometimes called polentoni.
Issue #35
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