Classic Italian American Recipes

Baccala Salad
This refreshing salt cod salad is a staple Italian-American Christmas Eve dish.Todd Coleman
Braised Artichokes
Braised Artichokes
Earthy and tender, these artichokes are a favorite antipasto at Frankies Spuntino restaurants in New York City.Todd Coleman
Calamari with Potatoes and Peas
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 »Todd Coleman
Chicken Vesuvio
This garlicky chicken dish is a specialty of Chicago's Italian-American restaurants. See 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.Barbara Ries
Escarole Soup
Escarole Soup
Escarole lends sweet depth to this comforting soup from former Saveur executive editor Dana Bowen.Todd Coleman
Johnny Marzetti
Johnny Marzetti
The bygone restaurant Marzetti's in Columbus, Ohio, invented this cheesy noodle casserole.Todd Coleman
Lasagne
This hearty lasagne from Rubirosa in New York City is made with sweet fennel sausage and tiny meatballs. See 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.Todd Coleman
Pasta con le Sarde
Further proof that the Sicilians really know what's up when it comes to preparing sardines.Todd Coleman
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.Todd Coleman
Sausage and Peppers
Sausage and Peppers
Skillet-seared sausage with fried peppers and onions is a simple, filling campfire meal.Todd Coleman
Sauteed Sole with Olives
This dish, whose topping resembles a tapenade, is wonderful served alongside roast potatoes. See 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. etG the recipe for Shrimp Scampi »Todd Coleman
Spaghetti and Meatballs
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 »Todd Coleman
Stuffed Calamari
Stuffed Calamari
Squid stuffed with breadcrumbs, pecorino, parsley, and oregano is a Feast of the Seven Fishes favorite.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.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.Todd Coleman