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03/25/2011
Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan.
Issue #136
03/18/2011
This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice.
Issue #136
01/09/2011
No snack is as beloved in Sicily as these saffron-scented rice balls filled with ragù.
Issue #136
01/09/2011
Though traditionally cooked in embers, these artichokes are equally as succulent when oven-roasted
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
07/13/2010
Galliano, an Italian liqueur flavored with 30 herbs and spices, including anise and vanilla, gives the sauce for these stuffed chicken breasts a complex sweetness.
Issue #131
05/24/2010
Unlike in a classic minestrone, the vegetables in this dish are cooked quickly to preserve their bright flavor.
Issue #130
04/05/2010
This versatile sauce takes its fresh flavor from basil and its earthy bite from olive oil and garlic.
Issue #129
04/05/2010
This recipe is based on one in Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein (Chronicle Books, 1998).
Issue #129
02/15/2012
To make this dish the traditional Roman way, mix the cheese, eggs, pepper, and pork in a bowl to create a thick sauce before tossing it with the pasta.
Issue #128
08/19/2011
This sweet, simple pepper stew is an ideal use for summer's bounty of sweet peppers. It makes a great antipasto atop bruschetta.
Issue #128
03/08/2010
Tossed with a garlicky anchovy dressing, this vegetable dish is a great foil for rich pastas and roasted meats.
Issue #128
03/08/2010
This dish is beloved in Rome, where it pairs naturally with roasted meats like porchetta.
Issue #128
03/05/2010
This dish is flavored with guanciale, or cured pork jowl, though pancetta is a fine substitute.
Issue #128
03/05/2013
Evan Kleiman, the chef and owner of Angeli Caffe in Los Angeles, gave us this recipe for Italian flatbread, which she tops with 'nduja, a spreadable cured meat.
Issue #127
08/02/2012
This recipe, inspired by Pizzeria Mozza in Los Angeles, yields a crisp, chewy crust.
Issue #127
02/02/2010
Sealing this pork roast in plastic wrap and foil during cooking locks in the juices. Continue...
Issue #126
01/23/2010
In Italy's Lombardy region, this puttanesca-style pasta sauce is often enriched with a bock-style beer.
Issue #123
09/08/2009
Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.
Issue #123
09/06/2009
Herbs, garlic, and bread crumbs add a savory topping to tomatoes in this simple Tuscan side dish.
Issue #123
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