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477
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Recipe (477)
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11/21/2011
Piped into a star shape, these iconic Italian cookies, topped with a maraschino cherry half, are infused with kirsch and cream to add richness and depth.
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11/21/2011
Blanketed in multi-colored sprinkles, these gorgeous cookies are a staple of Italian bakeries and especially festive-looking for the holidays.
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10/04/2012
This dish is a lean cut of beef pounded thin, then spread with a layer of grated cheese, fresh herbs, bits of prosciutto, raisins, and pine nuts, then rolled, tied, seared, and simmered for hours in tomato sauce.
Issue #150
10/08/2010
This dish, based on one from the book My Calabria (See book review), matches meaty swordfish steaks with a rustic, briny sauce of tomatoes, olives, and capers.
Issue #133
01/12/2012
Chef Gabrielle Hamilton of Prune restaurant in New York City turned us on to this simple, classic Italian preparation, which calls for baking fennel in the oven with cream and Parmesan to create a luxurious gratin.
Issue #132
01/24/2011
Recipe for classic Italian meatballs. How to make meatballs: brown them first in a skillet and then braise them in a sauce of red wine and tomatoes. Serve with crusty bread or spaghetti to sop up the sauce.
Issue #132
01/03/2012
Slightly bitter rapini (also known as broccoli rabe), marries well with the tangy goat cheese in this dish. Continue...
Issue #126
10/02/2007
This recipe is based on one in Italian Easy Recipes from the London River Cafe by Rose Gray and Ruth Rogers (Clarkson Potter, 2004).
Issue #106
01/28/2008
In Lori Zimring De Mori’s article “The Flavors of Home” (April 2006), where this recipe first appeared, the author describes the foods of Florentine trattorias. A version of this dish (piselli freschi in Italian) is served at the restaurant Coco Lezzone in Florence. Look for fresh unshelled peas at your local farmers’ market.
Issue #92
02/03/2009
Purists may note that this Italian-American specialty isn't really scampi (Adriatic crayfish)—but as its name promises, it really is shrimp cooked scampi-style.
Issue #28
05/23/2011
Chef Vola's is one of the most mysterious restaurants in Atlantic City — complete with a secret reservation line and unassuming front of the house — but their expertly prepared Italian-American cuisine has nevertheless kept customers lined up at their doors. A beloved staple at the restaurant, Vola's twist on a classic veal scaloppini is made heartier than the original by the addition of thin slices of eggplant and prosciutto.
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02/16/2010
A popular Italian- American staple, this simple, comforting casserole is loaded with sausage, tomato sauce, and mozzarella.
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Source: Bitten
04/09/2009
Many restaurants in Matera serve versions of this creamy fava bean puree topped with dandelion greens.
Issue #120
04/09/2009
Briefly frying the eggplants for this classic dish softens their flesh, making them easier to stuff.
Issue #120
01/05/2009
When crushed by hand, whole peeled canned tomatoes make a quick, rustic sauce for steak.
Issue #117
10/10/2008
Spicy and salty, with just the right amount of earthy sweetness, this homemade pizza makes a perfect appetizer or main course.
Issue #115
07/28/2008
The combination of lemon zest, tangy olives, and refreshing mint gives this crostini a Mediterranean twist.
Issue #113
07/28/2008
Creamy ricotta, crusty bread, and sweet honey make for a perfect snack, morning, noon, or night.
Issue #113
07/28/2008
Creamy ricotta, crusty bread, and hearty soppressata make for a rustic crostini.
Issue #113
07/18/2008
This sweet, cooling dessert is popular in the Sicilian capital, Palermo.
Issue #113
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