This iteration of the classic breakfast hash is served at The Greenbrier resort in White Sulphur Springs, West Virginia. It’s elegant topped with poached eggs, hollandaise, and chopped chives, and served alongside toast points. This recipe first appeared in our December 2011 issue along with Adam Platt’s story Heavenly Hash. Get the recipe for Corned Beef Hash »See the RecipeTodd ColemanSee the RecipeTodd Coleman
Buche de Noel (Yule Log Cake with Coffee Buttercream and Ganache)
Saveur kitchen assistant Alex Saggiomo shared his family’s recipe for the classic Southern Italian dish, typically served for the Feast of the Seven Fishes. See the recipe for Calamari with Potatoes and Peas »
Chicken Vesuvio
This garlicky chicken dish is a specialty of Chicago’s Italian-American restaurants. See the recipe for Chicken Vesuvio »
This hearty version of San Francisco’s signature seafood soup comes from Sotto Mare in North Beach.
The bygone restaurant Marzetti’s in Columbus, Ohio, invented this cheesy noodle casserole.
This hearty lasagne from Rubirosa in New York City is made with sweet fennel sausage and tiny meatballs. See the recipe for Lasagne »
This spicy seafood pasta features large pieces of sweet lobster tossed with bucatini and a fresh, flavorful tomato sauce.
This flavorful ragu is served with fresh tarragon-flavored garganelli at Frankies Spuntino restaurant in Brooklyn, New York, but is delicious with any kind of pasta.
This simple, delicious seafood pasta, full of flavor from garlic, shallots, and red chile flakes, is a staple of Italian-American restaurants. etG the recipe for Shrimp Scampi »
Lou Di Palo shared his grandmother’s recipe for the meatballs that he sells at his family’s store, Di Palo’s Fine Foods, in New York City; they’re composed of pork, beef, and veal and flavored with four kinds of cheese. See the recipe for Spaghetti and Meatballs »
Utica greens, named for the New York town where Italian factory workers settled in the 1900s, is a sauté of escarole, bread crumbs, potatoes, and hot peppers.
For this luxurious salad, top spicy arugula with a rich confit of braised goose leg and fresh black mission figs.
A tart Concord grape gelee offsets the richness of these goose liver terrines.
Unripe, green bananas pickled in a garlicky brine make a refreshing condiment alongside the roast pork shoulder.
Mashed with bacon and garlic, this plantain dish is served with a quick tomato sauce.
