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09/25/2012
Cooks in the Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town's patron saint, Sant'Antonio.
Issue #134
11/17/2010
Use salt-packed anchovy fillets to make this antipasto from Luciano De Giacomi's Nonna Genia's Classic Langhe Cookbook (Astilibri, 1982).
Issue #134
07/24/2012
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.
Issue #130
02/17/2011
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.
Issue #120
06/21/2007
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.
Issue #46
06/21/2007
This delicious recipe is from Marcella Cucina, by legendary Italian cooking teacher Marcella Hazan.
Issue #38
03/11/2002
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.
Issue #23
10/02/2009
Sweet and small Italian plums are the stars of this simple cake.
Does Not Apply
Source: Cucina Nicolina
02/06/2007
According to legend, these crisp breadsticks, called grissini in Italian, were invented in 17th-century Turin and counted Napoleon among their aficionados.
Does Not Apply
12/05/2005
Stored in an airtight container, this cake will keep for a week.
Issue #75
11/14/2012
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.
Does Not Apply
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
04/10/2013
Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.
Issue #156
12/15/2012
A hearty take on the northern Italian classic from Bamonte's restaurant in Brooklyn, New York.
Issue #153
01/18/2012
At Mamma 'Zu's restaurant in Richmond, Virginia, this simple, satisfying Italian appetizer is served with crusty bread.
Issue #144
08/09/2011
Tender gnocchi tossed with a classic pesto genovese is a popular first course, or primo piatto, in Liguria.
Issue #140
03/27/2012
Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary.
Issue #136
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