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04/09/2009
Traditionally cooked under a pastry crust, this slow-simmered stew is just as delicious without one.
Issue #120
07/19/2011
We got this satisfying pasta dish from Justin Smillie, the chef at Smith's, a restaurant in New York City.
Issue #118
02/23/2011
This richly flavored pizza is topped with creamy fontina, buttery potatoes and a hint of oregano.
Issue #115
07/18/2008
Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams.
Issue #113
04/17/2013
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.
Issue #112
02/28/2008
The ragù made by Italian cook Anna Nanni is brightly flavored and slightly tangy, owing to the addition of canned tomatoes.
Issue #110
03/01/2007
Like veal parmesan, this dish—redolent of garlic and white wine—is a purely Italian-American creation.
Issue #100
11/29/2005
This recipe calls for Argentine ladyfingers. Softer than some Italian savoiardi, they partically dissolve into the layers of cream, creating a custardy texture.
Issue #84
09/26/2005
We developed this recipe using several traditional ones for this famous Italian specialty.
Issue #65
01/02/2009
This dish is based on an Italian classic from the Bologna region.
Issue #54
02/02/2007
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.
Issue #40
10/25/2000
Fennel cooked in butter and served with parmigiano is one of the classic Italian methods for preparing this aromatic vegetable.
Issue #37
10/24/2000
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.
Issue #36
10/23/2000
Cold marinated vegetables like these round out a good asado. The seasonings used here work well for zucchini, too.
Issue #35
03/06/2007
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).
Issue #31
03/04/2002
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.
Issue #26
11/02/2000
This simple, Italian-inspired dessert (the name means ''cooked cream'') can be dressed up with almost any kind of fresh fruit.
Issue #24
03/14/2002
In autumn, markets in Italy begin to fill with such staple winter vegetables as broccoli rabe.
Issue #21
12/05/2007
This recipe for the famous Italian Christmas sweet follows the more traditional dense and crumbly version.
Issue #15
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