results for "italian"
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12 Easter recipes from around the world that help commemorate the end of the Lenten fast, from braided cardamom bread to roast lamb.
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.
Marc Vetri demonstrates how to make traditional Italian risotto alla milanese.
From cookbooks to ebooks, here's where you'll find information on SAVEUR's non-magazine publications.
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.
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. Continue...
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...
Saffron Rice Balls (Arancine) Step-by-Step
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...
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.
Any Way You Slice It Jane and Michael Stern
Pizza originated in southern Italy, but it took on a life of its own here.
A selection of sandwich breads from around the world
Sandwich City Albert John Andrews
Albert John Andrews writes about two Philly staple foods: the Hoagie and the Cheesesteak.
Just Ask: An Eggs Florentine Mystery, Cracked Bryce T Bauer
We explore the origins of the popular spinach and egg brunch dish, Eggs Florentine.
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.
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 »