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173 results for "italian"
Narrow Results You've Selected: Winter Saveur Remove all Difficulty Easy (112) Medium (47) Hard (5) Main Ingredient Vegetables (68) Cheese (35) Pasta (35) Tomato (35) Pork (32) Show all... Beef (25) Beans (16) Bread (14) Fish (14) Eggs (13) Fruit (11) Nuts (10) Potato (9) Rice (8) Shellfish (8) Chicken (7) Chocolate (5) Game (4) Lamb (4) Duck (1) Non-Alcoholic (1) Rum (1) Shrimp (1) Turkey (1) Wine (1) Course Main Course (75) Side Dish (36) Appetizers (24) Soups & Stews (24) Dessert (23) Show all... Condiments and Sauces (7) Salad (7) Bread (5) Beverages (2) Sandwich (2) Breakfast/Brunch (1) Cuisine Italian (167) American (17) Mediterranean (6) Classic (5) German (4) Show all... Gluten-Free (3) Quick & Easy (2) Asian (1) Central/South American (1) Chinese (1) Kid-Friendly (1) Middle Eastern (1) Simple (1) Spanish/Portuguese (1) Thai (1) Vegetarian (1) Occasion Christmas (25) Easter (7) Thanksgiving (6) Cocktail Party (4) Birthday (1) Technique Saute (64) Bake (44) Slow Cook (29) Fry (12) Poach (11) Show all... Chill (10) Stew (10) Broil (6) Roast (6) Braise (5) Marinate (4) No Cook (4) Steam (3) Grill/Barbecue (2) Brine (1) Topic Recipe (173) 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 = "Source:Saveur"; var omni_prop8 = "Season:Winter,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 01/16/2008 Wild Boar and Soft Polenta with Wine Sauce (Wildschwein in Rotwein Sosse mit Polenta) This recipe is a perfect blend of hearty wild boar with creamy and comforting polenta. Issue #96 01/16/2008 Tyrolean Butcher's Platter (Tiroler Schlachtplatte) A meat lover's paradise, this dish is loaded with bratwurst, pork chops, and pork loin. Issue #96 01/28/2008 Pizza Rustica This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts. Issue #92 01/28/2008 Roasted Herb-Stuffed Pork Loin We enjoyed this succulent roast while dining in one of the many trattorias found in Florence. Issue #92 01/28/2008 Rabbit Stock Stock from rabbit bones yields a silken, full-bodied broth. This recipe is so tasty it is good enough to sip on its own. Issue #92 10/29/2007 Vanilla Lemon Custard This eggnog like concoction may be served both as a beverage and as a sauce for dessert. Issue #82 10/29/2007 Torta di Pane Torta di Pane, the best known dessert in Tocino, Switzerland, is the favored way for locals to use leftover bread. Issue #82 10/10/2005 Chicken Casserole A version of this robustly flavored dish was prepared around the winter holidays by nuns at a Catholic boarding school located at the foot of Mount Etna. Issue #81 12/15/2005 Roasted Cauliflower with Black Olives and Bread Crumbs At Barbuto, this simple vegetable dish is roasted in the restaurant's wood-burning oven, which gives it a slightly smoky flavor. Issue #78 12/06/2005 Lamb Chops Calabria Style with Tomatoes, Peppers, and Olives This recipe comes from well-known cookbook author Marcella Hazan. Issue #77 06/21/2007 Olive Oil Cake This dense olive oil cake recipe comes from the Dalla Rosa Alda in the Valpolicella region of Italy. Issue #75 11/16/2007 Little Toasts with Smoked Mozzarella and Anchovies An easy to make appetizer of salty anchovies and melted mozzarella. Issue #63 09/15/2005 Chocolate Tart The owners of Trattoria Garga makes this tart as an alternative to the panna cotta (cooked cream) served in most local trattorias. Digestives are English sweet wheat crackers taken with tea. Issue #63 10/30/2007 Veal with Caper Sauce and Pork with Anchovy Sauce These two delicious sauces can be used at home to dress up leftover meats. Issue #62 11/04/2011 Treviso and Gorgonzola Tart This tart combines delicately flavored treviso with pungent gorgonzola. Issue #51 05/14/2007 Stuffed Artichokes These artichokes make the perfect start to any meal. Issue #50 06/21/2007 Florentine-Style Baked Beans The Tuscan passion for white beans is reflected in tasty dishes like this one. Issue #46 06/21/2007 Tuscan-Style White Beans This simple preparation is a favorite way to prepare beans in Tuscany—home of the mangiafagioli, or bean eaters. Issue #46 06/21/2007 Twice-Cooked Tuscan Bread Soup This hearty but brothy soup is one of Tuscany's most famous bean dishes. Issue #46 06/21/2007 Seasoned, Sliced Grilled Beefsteak We discovered this scrumptious dish during a luncheon prepared for us in Venice by Marcella Hazan. Issue #38 « Previous 1. . . 3 4 5 6 7 . . .9 Next »