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320 results for "italian"
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Roast (21) Stew (13) Chill (10) Grill/Barbecue (9) Braise (7) Poach (7) Broil (6) Marinate (4) Steam (4) Brine (2) Freeze (2) Microwave (1) Topic Recipe (320) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"italian"; var omni_prop11 = omni_channel+":"+"italian"; var omni_prop12 = omni_channel+":"+"italian"; var omni_prop18 = "italian"; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Vegetables"; var omni_prop8 = "Main Ingredient:Vegetables"; var omni_pageName="saveur:"+omni_prop12; 12/06/2005 Sautéed Artichokes Baked with Mozzarella Marcella Hazan says that artichokes will only truely develop their flavor when they are deeply browned. Issue #77 09/23/2005 Marinated Zucchini Like most marinated vegetable dishes, this one is best made a day ahead of serving. Issue #64 03/06/2007 Shrimp Fra Diavolo Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good. Issue #58 03/06/2007 Spinach with Pine Nuts and Raisins A popular Roman-Jewish specialty, this dish is simple but exquisite. Issue #58 11/30/2007 Sicilian Eggplant and Tuna Salad Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad. Issue #31 03/08/2002 Penne with Cabbage and Sausage Originally from Calabria, this dish is now a Rao's Restaurant standard. Issue #28 03/11/2002 Radicchio di Treviso Marinato We got this simple dish from a California radicchio grower. Issue #23 03/14/2002 Cranberry Bean Soup This hearty soup is full of beans, vegetables and fresh herbs. Issue #21 06/18/2007 Ziti with Sausage, Mushrooms, and Cognac Hearty and satisfying this dish has the perfect combination of flavors. Issue #18 06/18/2007 Roast Loin of Pork This succulent Sicilian pork roast has a delicious coating of onions and cracked peppercorns. Issue #18 06/18/2007 Pasta with Cauliflower A popular dish in Sicily, this simple pasta is full of flavor. Issue #18 06/18/2007 Stuffed Mushrooms These pillowy mushrooms surprise those who eat them with flavors that turn from delicately sweet to sharp. Issue #18 06/18/2007 Sweet and Sour Onions Wildflower honey adds a wonderful flavor to the onions in this dish, but if it's hard to find, any honey will do. Issue #18 11/14/2007 Deep-Fried Cardoons Much-loved in Italy and France, fried cardoons are among author Mireille Johnston's favorite dishes. Issue #15 04/16/2007 Rice and Peas Using the freshest peas of spring makes this dish simply scrumptious. Issue #11 04/06/2007 Fried Whole Artichokes If you can't get to Rome, these "artichokes in the Jewish manner" are the next best thing. Issue #11 03/02/2007 Stuffed and Fried Squash Blossoms Squash blossoms are delicate and delicious, with a hint of flavor from the squash itself. Issue #11 01/23/2007 Goldensandwich This gooey delight is creamy and tangy, with an almost lemony flavor. Issue #2 01/04/2010 Italian-Style Beef Stew with Butternut Squash Pancetta adds a rich flavor to the base of this stew. Continue... Does Not Apply Source: Closet Cooking 10/12/2011 Cime di Rapa Fritte (Slow-Cooked Broccoli Rabe) Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil. Issue #141 « Previous 1 2 3 4 5 . . .16 Next »