Food

10 Classic Italian Recipes

November 27, 2010

Our trattoria favorites include veal parmesan, baked manicotti, and two fantastic ragus.

See the RecipeDavid Sawyer

André Baranowski

See the RecipeAndré Baranowski

See the RecipeAndré Baranowski

See the RecipeBen Fink

No one will miss the meat in this creamy, vegetable-laden lasagne with perfectly al dente noodles.Andre Baranowski

Veal Parmesan — For this Italian-American update on Sicily’s eggplant parmesan, veal—once a cheap cut—was subbed in for the purple vegetable. The tender meat is fried in crisp breadcrumbs; smothered with bright tomato sauce, provolone and parmesan cheeses, and dried herbs; and baked until the cheese is oozing and golden.Andre Baranowski

See the RecipeVirginie Blachere

We got this satisfying pasta dish from Justin Smillie, the chef at Smith's, a restaurant in New York City. For the chunky, woodsy-tasting sauce, he braises artichoke hearts with chicken, dried porcini mushrooms, and fresh tarragon. See the recipe for Fettuccine with Artichokes and Chicken »André Baranowski

Latest

Mexico’s Chocolate Clams Are Worth the Trip

Treat Your Cooking Utensils To A New Spoon Rest

Turkish Stuffed Eggplants

3 Ways to Make Your Coffee Routine More Eco-Friendly

The Unifying Power of London's Turkish Grill Houses

Zucchini and Feta Fritters

Your Desk Lunch Doesn’t Have to be Sad

The Tools You Need to Dry-Age Beef at Home

Grilled Onion Salad with Sumac and Herbs