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67 results for "pasta"
Narrow Results You've Selected: Saveur Medium Remove all Main Ingredient Pasta (49) Vegetables (21) Tomato (19) Beef (15) Cheese (13) Show all... Pork (10) Chicken (5) Fish (5) Shellfish (5) Shrimp (4) Beans (3) Fruit (3) Potato (3) Eggs (2) Nuts (2) Rice (2) Bread (1) Duck (1) Game (1) Lamb (1) Turkey (1) Course Main Course (44) Soups & Stews (10) Side Dish (9) Condiments and Sauces (3) Dessert (3) Show all... Appetizers (2) Salad (1) Cuisine Italian (42) American (10) Vietnamese (4) Asian (3) Chinese (3) Show all... French (3) Japanese (3) Mediterranean (3) Spanish/Portuguese (2) Eastern European/Russian (1) Gluten-Free (1) Greek (1) Indian (1) Season Winter (19) Fall (17) Summer (16) Spring (10) Occasion Easter (4) Christmas (2) Thanksgiving (1) Technique Saute (36) Slow Cook (10) Bake (7) Fry (6) Chill (3) Show all... Poach (3) Broil (2) Braise (1) Brine (1) Grill/Barbecue (1) Roast (1) Stir-Fry (1) Topic Recipe (67) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"pasta"; var omni_prop11 = omni_channel+":"+"pasta"; var omni_prop12 = omni_channel+":"+"pasta"; var omni_prop18 = "pasta"; var omni_prop20 = ""; var omni_prop5 = "Difficulty:Medium"; var omni_prop8 = "Source:Saveur,Difficulty:Medium"; var omni_pageName="saveur:"+omni_prop12; 02/12/2007 Chicken "Osso Buco" with Penne From French-born chef Michel Richard, a unique twist on an Italian favorite. Issue #5 03/18/2010 Shrimp Ravioli with Spinach and Ginger Store-bought wonton wrappers are perfect for making ravioli, as we discovered while we were testing recipes for our most recent SAVEUR 100. Continue... Issue #126 11/18/2010 Agnolotti (Veal and Escarole Ravioli) Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth. Issue #134 02/04/2010 Veal Parmesan This rich and cheesy Italian-American favorite goes well with garlicky sautéed broccoli rabe or spinach. Continue... Issue #118 05/07/2008 Strongbow Inn’s Turkey Noodle Soup Tender, hand-cut noodles are a hallmark of this delicious from-scratch soup. Issue #112 04/14/2008 Crab Soup A staple of home cooks all over Vietnam, this soup owes its rich body and deep flavor to a broth of crab shells and dried shrimp. Issue #111 02/28/2008 'Classic' Ragù alla Bolognese According to the Bolognese chapter of the Accademia Italiana della Cucina, the following recipe is the official one for classic ragù alla bolognese. Issue #110 02/28/2008 Ragù Enriched with Chicken Livers This rustic version of ragù calls for several different kinds of meat, each contributing a different dimension to the sauce, but it's the chicken livers in particular that lend a gamy depth. Issue #110 02/28/2008 'New Style' Ragù alla Bolognese While this ragù recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce. Issue #110 12/05/2005 Halibut Cheeks with Baby Leeks, Peas, and Fines-Herbes Gnocchi Maria Sinskey uses fresh halibut cheeks, difficult to find in some parts of the United States, for this delicate spring dish. Issue #75 09/15/2005 Tagliarini with Citrus Zest Tratorria Garga named this dish for Lorenzo "Il Magnifico" de' Medici (1449–1492) and says it was inspired by yeast cakes with lemon and orange zest eaten locally during Carnevale, preceding Ash Wednesday, the beginning of Lent. Issue #63 03/27/2008 Rolled Stuffed Meat with Tomato Sauce This hearty Italian-American classic is perfect served on its own or with pasta and a meat-enriched sauce. Issue #58 11/08/2007 Noodle Pudding The milk-based pudding called payasam in India, can also be made with rice or legumes and is a mainstay at Kerala feasts. Issue #45 06/21/2007 Tagliolini with True Clams Though this dish is traditionally made with vongole veraci, or true clams, Asian clams (manila clams) may be substituted. Issue #38 06/21/2007 Fusilli with Scampi, Cranberry Beans, and Peas We whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets. Issue #38 02/15/2010 Pumpkin Ravioli Venetian-born chef Francesco Antonucci passed on this recipe, which calls for amaretti, or Italian almond cookies. Continue... Issue #30 03/08/2002 Peppers in Tomato Sauce These peppers are eaten over veal cutlets or used as a pasta sauce. Issue #29 11/07/2000 Rice Vermicelli with Chicken Soup Rice noodles are typical of Canton (rice territory). This recipe was developed by Corinne Trang, former director of the SAVEUR Kitchen. Issue #25 03/02/2007 Vietnamese Spring Rolls Making spring rolls is like making pancakes: you have to get a feel for it, and until you do, you have to be willing to give up your unsuccessful efforts to the kitchen gods. Issue #13 04/06/2007 Roman-Style Fettuccine The recipe for this traditional Easter dish came to us from a true Roman, who got it from her mother. Issue #11 « Previous 1 2 3 4 Next »