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03/25/2013
12 Easter recipes from around the world that help commemorate the end of the Lenten fast, from braided cardamom bread to roast lamb.
11/09/2012
Gianduia: Nutella Wishes it Could Taste This Good Jamie Feldmar
Gianduia, and Italian dessert past made of hazelnuts, cacao, and sugar, is the grown-up version of Nutella.
10/16/2012
Marc Vetri demonstrates how to make traditional Italian risotto alla milanese.
12/05/2011
From cookbooks to ebooks, here's where you'll find information on SAVEUR's non-magazine publications.
10/27/2010
Ron Suhanosky Leaves Sfoglia, Sells a New Cookbook Anna Stockwell
by Anna StockwellChef Ron Suhanosky's book Pasta Sfoglia won the James Beard Award this year for Best Single Subject Cookbook, so we weren't surprised to learn from Publishers Weekly that he's got another cookbook in the works. What is surprising though is that he's publishing this one with micro-imprint Kyle Books, instead of with the team at Wiley that helped bring his first volume to Beardian victory. We can only speculate, but this switch might have something to do with Suhanofsky's recently-announced split from the Sfoglia brand — the New York Times announced just last week that Suhanosky and wife are no longer associated with the two restaurants they helped found, a split that the Times paints as less than amicable. Suhanosky's new book will be titled The Family Table, and promises family-friendly Italian-influenced recipes for all.
07/08/2010
Broccoflower Lael Hazan
When asked about her favorite food, our six-year-old daughter, Michela, invariably names broccoli. The broccoli she's so fond of is the Romanesco variety.
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01/20/2010
When we make filled pasta together, we often end up with more filling than we have pasta. One time, we decided to make the extra filling into a pasta sauce. Continue...
12/10/2009
Rich, dark duck makes this lasagna soar above pastas cooked with the standard ground beef, and roasted carrots add earthy sweetness. Continue...
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Source: Local Lemons
11/27/2009
Creamy risotto makes a complete meal with the addition of leftover squash and turkey. As an added bonus, you can use some of those spices you bought for Thanksgiving pies. Continue...
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Source: Closet Cooking
11/06/2009
Crystallized ginger lends a sweet, spicy kick to biscotti, and pistachios offer an extra salty crunch. These coffee house favorites are a snap to prepare at home. Continue...
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Source: Mango and Tomato
10/25/2009
Lovely sweet potato gnocchi pair well with the acidity of a savory tomato, caper, and sausage sauce. Continue...
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Source: Vanilla Garlic
Saffron Rice Balls (Arancine) Step-by-Step
10/02/2009
During a visit to my grandma's country home in the Midwest, I remarked on her beautiful Italian prune plum tree, waxing poetic about the desserts I could make with the small, egg-shaped fruit that's shrouded in amethyst skin. Continue...
01/30/2013
When a craving for pasta hits, no run-of-the-mill red sauce will do—we want bold, flavorful dishes that are both soothing and dynamic, rustic yet inventive.
Issue #153
11/11/2011
Any Way You Slice It Jane and Michael Stern
Pizza originated in southern Italy, but it took on a life of its own here.
Issue #143
03/15/2011
Sandwich City Albert John Andrews
Albert John Andrews writes about two Philly staple foods: the Hoagie and the Cheesesteak.
Issue #137
03/15/2011
Just Ask: An Eggs Florentine Mystery, Cracked Bryce T Bauer
We explore the origins of the popular spinach and egg brunch dish, Eggs Florentine.
Issue #136
03/07/2011
This ancient isle is home to one of the most fascinating— and delicious— cuisines in all of Italy. From cannoli to caponata, sparkling fresh seafood to stellar wines, talented home cooks to creative restaurant chefs, we pay tribute to everything that makes this place so unique.
Issue #136
12/30/2010
From SAVEUR Issue #135by Alex Guarnaschelli It was one of those days when only the smell of almond extract would put a smile on my face. Keep reading »
Issue #135
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