SHARE

Baccala Salad

httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-SAV143-baccalasalad-400×525.jpg
This refreshing salt cod salad is a staple Italian-American Christmas Eve dish. Get the recipe for Baccala Salad » Todd Coleman

Braised Artichokes

Braised Artichokes
Earthy and tender, these artichokes are a favorite antipasto at Frankies Spuntino restaurants in New York City. Get the recipe for Braised Artichokes » Todd Coleman

Calamari with Potatoes and Peas

httpswww.saveur.comsitessaveur.comfilesimport2014images2011-117-SAV143-calamariwithpeas-400×309.jpg
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. Get the recipe for Calamari with Potatoes and Peas » Todd Coleman

Chicken Vesuvio

httpswww.saveur.comsitessaveur.comfilesimport2014images2011-117-SAV143-ChickenVesuvio-400×600.jpg
This garlicky chicken dish is a specialty of Chicago’s Italian-American restaurants. Get the recipe for Chicken Vesuvio » Todd Coleman

Cioppino

Cioppino
This hearty version of San Francisco’s signature seafood soup comes from Sotto Mare in North Beach. Get the recipe for Cioppino » Barbara Ries

Escarole Soup

Escarole Soup
Escarole lends sweet depth to this comforting soup from former Saveur executive editor Dana Bowen. Get the recipe for Escarole Soup » Todd Coleman

Johnny Marzetti

Johnny Marzetti
The bygone restaurant Marzetti’s in Columbus, Ohio, invented this cheesy noodle casserole. Get the recipe for Johnny Marzetti » Todd Coleman

Lasagne

httpswww.saveur.comsitessaveur.comfilesimport2013images2011-117-SAV143-lasagne-400×600.jpg
This hearty lasagne from Rubirosa in New York City is made with sweet fennel sausage and tiny meatballs. Get the recipe for Lasagne » Todd Coleman

Lobster Fra Diavolo

Lobster Fra Diavolo
This spicy seafood pasta features large pieces of sweet lobster tossed with bucatini and a fresh, flavorful tomato sauce. Get the recipe for Lobster Fra Diavolo » Todd Coleman

Pasta con le Sarde

httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-SAV143-pastaconlesarde-400×619.jpg
Further proof that the Sicilians really know what’s up when it comes to preparing sardines. Get the recipe for Pasta con le Sarde »

Rabbit Ragu with Garganelli

Rabbit Ragu with Garganelli
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. Get the recipe for Rabbit Ragu with Garganelli » Todd Coleman

Sausage and Peppers

Sausage and Peppers
Skillet-seared sausage with fried peppers and onions is a simple, filling campfire meal. Get the recipe for Sausage and Peppers » Todd Coleman

Sauteed Sole with Olives

httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-SAV143-solewitholives-400×619.jpg
This dish, whose topping resembles a tapenade, is wonderful served alongside roast potatoes. Get the recipe for Sauteed Sole with Olives »Back to Italian America » Todd Coleman

Shrimp Scampi

Shrimp Scampi
This simple, delicious seafood pasta, full of flavor from garlic, shallots, and red chile flakes, is a staple of Italian-American restaurants. Get the recipe for Shrimp Scampi » Todd Coleman

Spaghetti and Meatballs

httpswww.saveur.comsitessaveur.comfilesimport2013images2011-117-SAV143-spaghettiandmeatballs-400×600.jpg
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. Get the recipe for Spaghetti and Meatballs » Todd Coleman

Stuffed Calamari

Stuffed Calamari
Squid stuffed with breadcrumbs, pecorino, parsley, and oregano is a Feast of the Seven Fishes favorite. Get the recipe for Stuffed Calamari » Todd Coleman

Utica Greens

Utica Greens
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. Get the recipe for Utica Greens » Todd Coleman

Whole Roasted Branzino with Fennel and Onions

Whole Roasted Branzino with Fennel and Onions
Onions and fennel provide a flavorful base for whole roasted fish. Get the recipe for Whole Roasted Branzino with Fennel and Onions » Todd Coleman

MORE TO READ