Italian Recipes
1424 recipes found
Biscotti di Vino (Wine Biscotti)
This traditional family-style recipe is common in many regions of Italy with variations per area. This simple biscuit-like biscotti is perfect with wine.
Roasted Beet and Yellow Tomato Salad with Goat Ricotta and Basil
The acidity of the yellow tomatoes combined with the sweetness of the beets and that tang of the goat ricotta embodies the colors and flavors of summer in an absolutely perfect way. Inspired by some of the beautiful food photography all around the web, this is an absolutely fantastic salad to brighten up your table and bring joy to your tastebuds!
Garlic Scape Pesto
Pesto is beginning to make a regular appearance at dinner at my house. Toss it with pasta, spread it on toast; thin it with more olive oil and it'll become a happy alternative to whatever you've been dressing your salads with.
Balsamic Roasted Brussels Sprouts
Roasting the Brussels Sprouts brings out the sweetness. The balsamic reduces to make a yummy caramelized glaze.
Butternut Tomato sauce
I paid more than $6 for a jar of gourmet pasta sauce, but after reading the ingredients I realized it was pretty simple. Adding defrosted butternut squash--the whole package with a quart jar of homemade or quality prepared tomato pasta sauce--couldn't be easier. Not only does this add a great nutritional punch, but its a complex flavor and nice thickness that adds a lot to homemade sauce or baked pasta dishes.
Spinach with artichoke
I was trying to spruce up a side dish of spinach, and since my kids like artichokes, I thought adding those would be great.
Chicken Saltimbocca
Saltimbocca means to “jump in the mouth” with flavor. It is typically a restaurant dish, but at home on a weeknight, a chicken breast version makes a very tasty facsimile. Pound the chicken and marinate it in a mixture of chopped sage, garlic and olive oil, then brown it quickly before it goes under the broiler with fontina cheese and a slice of prosciutto. Fried sage leaves make a savory garnish. There’s no sauce, but wilted spinach makes an excellent accompaniment.
Marcella Hazan's Braised Celery with Onion, Pancetta, and Tomatoes
For this braised celery recipe, cover it with olive oil, tomato, pancetta, and onion, then stand back. Serve it with a juicy roast chicken, lamb, or veal chops.
Carlo Middione's Polenta Facile
This is a no-nonsense Polenta Facile technique familiar to Italian restaurant kitchens everywhere -- the longer it sits, the better it gets. Try this recipe!
Basic Polenta
Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don’t need bags marked “polenta.”) As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don’t end up with something bitter and lame. Yes, it takes a long time. But it’s worth it — and you can fry the leftovers tomorrow night in a snap.
Pan-Cooked Celery With Tomatoes and Parsley
You can serve this as a side dish or as a topping for grains or pasta. It is adapted from a recipe in “Cooking From an Italian Garden,” by Paola Scaravelli and Jon Cohen.
Pizza Piccante
Our latest pizza is a fabulous recipe creation that I like to call Pizza Piccante. I encourage you to try it! Piccante, in Italian, means spicy, hot or piquant.
Zuppa di Clams With Savory Crouton
For this zuppa di clams recipe, copious amounts of fresh and canned clams sit on a generous "crouton" of savory Bread flavored with Garlic and Pecorino Romano.
Spaghetti Carbonara
This dish is a deli bacon-egg-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.
Risotto Next Day Leftovers
I've never been good with risotto but found a trick recipe today: taking last night's al dente leftovers and reheating to a perfect texture and crunch.
Pappa di Pomodoro
For me this soup will always conjure warm memories of four college girls crowded around a table in a chilly apartment in rome. When I studied there with a few of my best friends we saved our pennies for travel, wine, and the occasional pizza from the shop downstairs. On rainy days I would make big kettles of this soup for just a few euros and we would stuff ourselves with it while we imbibed in jugged red wine. Because the main ingredients are used in equal parts, it's really easy to scale this recipe based on the number of people you're serving, or how hungry you are. This one's for my girls, Mary, Andrea and Brooke! xx
Simple Bolognese
This is not a true Bolognese (which traditionally contains milk), but a simple version that's quite versatile. Use any type of lean ground meat for this recipe.
Asparagus and Parsley Pasta
Italian pasta accompanied by tender asparagus and vivid parsley will make a lovely dinner for you and your family!
Pasta With Pesto
Pesto Pasta
Toasted walnuts (or pine nuts), a fistful of fresh basil, Parmesan, garlic and olive oil is all you need for a simple and practically perfect pesto that tastes like the best of summer.
Tomato Tonnato
“Essentially tuna salad put into the blender until it liquefies” is how Melissa Clark described tonnato sauce back in 2012, when she brought this recipe to The Times, with the caveat that “it tastes much better than it sounds.” The method is as simple as can be: The sauce is whipped together in a blender (though a food processor would also work), then spread over some fresh tomatoes. It’s the best kind of summer meal — fresh and seasonal, easy and packed with flavor.
Slow Roasted Tomatoes with Filet of Anchovy
It's tomato season, so keep it simple while cooking. No need to make heavy sauces with all those gorgeous tomatoes that are bursting with flavor - try a simple 5 ingredient recipe with slow roasted tomatoes, herbs, loads of olive oil and topped with a filet of anchovy! This recipe is straight from the seaside of Le Marche, where we first devoured this delicious antipasto in Numana.
White Bean, Summer Squash and Tomato Ragout
Serve this hearty ragout on its own or with pasta or whole grains.
Roasted Tomato Basil Polenta
Dress up your polenta quickly with our Roasted Tomato Basil soup! Easy and delicious for lunch or dinner.