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03/08/2010
Guanciale Mari Uyehara
Cured pork jowl, known as guanciale, is an essential ingredient in many Roman pasta dishes.
Issue #128
12/18/2009
In Washington, a 50-year-old plum tree inspires a home cook to bake.
Issue #126
12/15/2009
The Arthur Avenue neighborhood in the Bronx is New York’s real Little Italy.
Issue #126
05/21/2009
In Good Spirits Leah Koenig
Author Deirdre Heekin and chef Caleb Barber discuss bringing Italy’s foodways to Vermont.
Issue #120
04/12/2009
Treasures of Basilicata Ben Mims
From pasta to pistachios, this region in southern Italy produces a variety of delicacies.
Issue #120
08/01/2009
The ‘Old Stoves’ of North Beach Peggy Knickerbocker
The veteran cooks of San Francisco’s famed Italian quarter always deliver a savory meal.
Issue #2
04/10/2013
Prosciutto Toscano DOP Betsy Andrews
Earthy and intense, prosciutto Toscano from Gruppo Parmacotto is a porcine wonder.
11/14/2011
One Good Bottle: Italian Vitovska Alex Halber Stadt
This hazy, coral-hued vitovska smells of roses, baked apples, and tea.
03/15/2011
From a sophisticated, orange-infused olive oil cake to a scoop of creamy-cold gelato, the desserts of Italy are worth a second look. Sweet but not too sweet, they're the perfect end to an authentic Italian meal — but they're also perfect as a midday snack, paired with a strong cup of coffee or a nip of crisp white wine.
03/15/2011
From a sophisticated, orange-infused olive oil cake to creamy-cold gelato, the desserts of Italy are worth a second look. Sweet but not too sweet, they're the perfect end to an authentic Italian meal — but they're also perfect as a midday snack, paired with a strong cup of coffee or a nip of crisp white wine.
01/28/2011
What's the best flour for making pizza dough with? The SAVEUR Test Kitchen likes Caputo 00 flour for two reasons: one, it's finely ground, and two, it has a lower gluten content than most flours.
Does Not Apply
07/14/2009
A new line of Italian varietals from HBO and Vesuvio Imports brings the spirit of Tony Soprano to the dinner table.
Source: Food Channel
02/23/2009
These simple ravioli only need a quick sauce of butter, white wine, and a sprinkle of parsley and red pepper flakes.
Does Not Apply
Source: Cookthink
02/15/2009
As opposed to Italian potato or ricotta gnocchi, this Parisienne recipe only employs water, butter, flour, and herbs.
Does Not Apply
Source: Epicurious
02/13/2009
Chopped zucchini blossoms melt into a saffron-touched sauce in this light, summery pasta dish.
Does Not Apply
Source: Orangette
04/24/2008
Here's one of many treatments for the famous timpano from Stanley Tucci's "Big Night."
Does Not Apply
Source: Recipe Zaar
02/19/2008
This squash-spiked gnocchi recipe couldn't be a better way to round out an autumnal meal.
Does Not Apply
Source: Delicious Days
02/08/2008
Braising oxtails with kumquats is similar to using preserved lemons in slow-cooked Moroccan dishes.
Does Not Apply
Source: Habeas Brulee
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