results for "italian"
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Cooks in the Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town's patron saint, Sant'Antonio.
Use salt-packed anchovy fillets to make this antipasto from Luciano De Giacomi's Nonna Genia's Classic Langhe Cookbook (Astilibri, 1982).
In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.
Mixing the ingredients on a warmed platter will help them melt quickly to make a satiny sauce. For the best results, use dried pasta, which doesn't break as easily during tossing as fresh egg pasta does.
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.
This delicious recipe is from Marcella Cucina, by legendary Italian cooking teacher Marcella Hazan.
The versatile sauce used here comes from Rogers Gray Italian Country Cook Book (Random House, 1995), by Ruth Rogers and Rose Gray, chef-owners of London's acclaimed (and very Italian) River Café.
According to legend, these crisp breadsticks, called grissini in Italian, were invented in 17th-century Turin and counted Napoleon among their aficionados.
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Stored in an airtight container, this cake will keep for a week.
This simple recipe intensifies the flavor of ripe tomatoes.
This recipe is adapted from Professional Baking by Wayne Gisslen.
This is a simple way to prepare these tasty bivalves.
For a crowd-pleasing weekend meal, serve this family-style menu featuring beef rolls simmered for hours in a rich red tomato sauce along with plenty of garlic bread, some simple antipasti, and a decadent chocolate and caramel tart.
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Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.
A hearty take on the northern Italian classic from Bamonte's restaurant in Brooklyn, New York.
At Mamma 'Zu's restaurant in Richmond, Virginia, this simple, satisfying Italian appetizer is served with crusty bread.
Tender gnocchi tossed with a classic pesto genovese is a popular first course, or primo piatto, in Liguria.
Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary.