results for "italian"
Smitten Kitchen (3)
New York Times (2)
Aggie's Kitchen (1)
The hint of lemon can transform many dishes including this creamy risotto.
For this dish, use fresh young favas with thin, tender skins that don't need peeling.
A simple, cold spaghetti dish ennobled by Sevruga caviar.
Marcella Hazan says that artichokes will only truely develop their flavor when they are deeply browned.
These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese.
A simple recipe for this widely popular dish in Sardinia.
Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good.
A popular Roman-Jewish specialty, this dish is simple but exquisite.
Fresh herbs, tomato, garlic, and a hint of red pepper add an intriguing spark to dover sole.
Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad.
Using the freshest peas of spring makes this dish simply scrumptious.
This recipe is a savory alternative to pizza pasquale, the sweet bread traditionally served with salame on Easter morning.
If you can't get to Rome, these "artichokes in the Jewish manner" are the next best thing.
Squash blossoms are delicate and delicious, with a hint of flavor from the squash itself.
This gooey delight is creamy and tangy, with an almost lemony flavor.
A Californian bakes up an Italian holiday treat.
In this olive oil cake recipe, a heady mixture of olive oil and preserved oranges flavors the moist, dense Sicilian cake.
At Rao’s, Italian sausage is usually added to this pasta—but since author McNamee already had penne with cabbage and sausage on the table, the kitchen served him this simpler version.
Food writer David Downie sang the praises of abbacchio (Italian for suckling lamb) in his tribute to classic Roman Easter foods in SAVEUR’s March/April 1996 issue.
Corsican cuisine is a blend of the island's French, Italian and Mediterranean influences, with a flair all its own.
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