results for "italian"
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Traditionally cooked under a pastry crust, this slow-simmered stew is just as delicious without one.
We got this satisfying pasta dish from Justin Smillie, the chef at Smith's, a restaurant in New York City.
This richly flavored pizza is topped with creamy fontina, buttery potatoes and a hint of oregano.
Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams.
This dish, along with linguine with red clam sauce and oven-baked rigatoni, is a mainstay of the Italian-American fare served at Figaretti's in Wheeling, West Virginia.
Tomato paste lends depth and flavor to many dishes.
The ragù made by Italian cook Anna Nanni is brightly flavored and slightly tangy, owing to the addition of canned tomatoes.
Like veal parmesan, this dish—redolent of garlic and white wine—is a purely Italian-American creation.
This recipe calls for Argentine ladyfingers. Softer than some Italian savoiardi, they partically dissolve into the layers of cream, creating a custardy texture.
We developed this recipe using several traditional ones for this famous Italian specialty.
This dish is based on an Italian classic from the Bologna region.
This Italian lemon liqueur has long been a favorite digestivo among the residents of Italy's Amalfi Coast. It also makes a wonderful homemade holiday gift.
Fennel cooked in butter and served with parmigiano is one of the classic Italian methods for preparing this aromatic vegetable.
In her Lidia's Italian Table (William Morrow and Company, 1998), Bastianich reminisces about catching squid with her uncle, using a light and strips of white cloth to attract them.
Cold marinated vegetables like these round out a good asado. The seasonings used here work well for zucchini, too.
This recipe appeared in Eugenia Bone’s “Feast of the Seven Fishes,” in which she describes her family’s traditional Italian Christmas Eve feast (December 1998).
America knows this Italian favorite as chicken cacciatore (hunter's-style), but it's really alla cacciatora, named in honor of the hunter's wife.
This simple, Italian-inspired dessert (the name means ''cooked cream'') can be dressed up with almost any kind of fresh fruit.
In autumn, markets in Italy begin to fill with such staple winter vegetables as broccoli rabe.
This recipe for the famous Italian Christmas sweet follows the more traditional dense and crumbly version.