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Eggless Pasta Frittata with Anchovies, Raisins, and Pine Nuts
By
KATIE PARLA
Roman-Style Rigatoni with Oxtail Ragù
By
KATIE PARLA
Raspberry Crostata
By
JODY WILLIAMS AND RITA SODI
Via Carota’s Famous Braciole al Latte (Milk-Braised Pork Chops)
By
JODY WILLIAMS AND RITA SODI
Pasta, Patate, e Provola (Cheesy Italian Pasta and Potato Stew)
By
KATIE PARLA
Whole Roasted Black Bass with Potatoes, Green Olives, and Salsa Verde
By
KATIE JACKSON
Best Prime Rib
By
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Negroni Sbagliato
By
SAVEUR EDITORS
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Crackly Lemon-Rosemary Focaccia
By
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Pear Cake with Honey and Spelt
By
GEORGIA GOGGI
Leftover Pasta Frittata with Chicken, Broccoli, and Fontina
By
BENJAMIN KEMPER
Pasta alla Gricia (Pasta with Guanciale, Pecorino, and Black Pepper)
By
KATIE PARLA
Italian Bean and Vegetable Soup (Zuppa alla Frantoiana)
By
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Chicken Marsala
By
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Chicken Cacciatore
By
FARIDEH SADEGHIN
How They Make Pesto on a Remote Italian Island
By
KATIE PARLA
Grilled Cabbage Caesar Salad
By
KAT CRADDOCK
Shrimp Scampi
By
FARIDEH SADEGHIN
Bistecca alla Fiorentina with Watercress and Pistachio Salad
By
STACY ADIMANDO
Ragù alla Bolognese
By
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Crispy Torchio with Gruyère, Gouda, and Fontina
By
ARMEN AYVAZYAN
Sicilian Seafood Stew with Almonds and Couscous
By
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Tagliolini with Shaved Black Truffle
By
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Soft-Scrambled Eggs With Black Truffle
By
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