Content tagged with “Italian” (Page 17)

Rosemary Focaccia
Straight from the oven, this flatbread (actually a pizza crust with a light savory topping of onions and herbs) is a...

Sliced Fennel Salad
Serve this crisp salad as an antipasto before an Italian meal.

Roasted Red Pepper Subs
When the occasion calls for a sophisticated sandwich, simply layer roasted red peppers, goat cheese and peppery arugula...

Chopped Tomato Salad
This ultra-simple preparation screams for ripe, juicy, in-season tomatoes. It's worth splurging on the best you...

Sliced Tomato Salad
Mmmmmmm anchovies—you either love them or hate them. If you fall into the former camp you'll be fighting for the...

Garlic-Tomato Toasts
Pan con tomate, a classic Catalan tapa, is delicious alongside most soups or stews. Or serve with thinly sliced...

Pork Tenderloin "Rosa di Parma"
This is a traditional roast from the Italian province of Parma, often served for special family celebrations. (“Rosa di...

Pork Tenderloin Stuffed with Porcini Mushrooms
Stuffing this lean pork with mushrooms adds not only elegance but also flavor and juiciness.

Herb & Onion Frittata
This Italian-style omelet is delicious with just about any herb combination; try parsley, dill, chervil or marjoram.

Cherries with Ricotta & Toasted Almonds
Warm cherries topped with luscious ricotta cheese and toasted almonds makes for a rich-tasting—yet calorie-conscious—...

Shrimp & Pesto Pasta
The spring flavors of asparagus and pesto combine beautifully with fettuccine and shrimp in a light and simple pasta...

Chocolate Sambuca Gelato
This Italian-inspired dessert is velvety in texture. Milk powder added to the mix inhibits the formation of ice...

Cioppino
What bouillabaisse is to Provence, cioppino is to San Francisco. The principle behind both fish stews is much the same...

Pasta with Parsley-Walnut Pesto
Remaking this classic high-calorie, high-fat pasta sauce was a great success. By adding fresh breadcrumbs to the pesto...

Penne All'Arrabbiata (“In a Rage”)
This classic Roman pasta dish gets a jolt from crushed red pepper and garlic-infused oil.

Pear, Walnut & Gorgonzola Pizzas
Pita rounds make quick pizza crusts. But topped with the classic combination of pears, walnuts and blue cheese, they...

Turkey Tetrazzini
For our healthy take on turkey Tetrazzini, we use low-fat milk and skip the five tablespoons of butter that's...

Gorgonzola & Prune Stuffed Chicken
Stuffing a chicken breast is relatively simple, but your guests need not know that. We use Gorgonzola and prunes here,...

Pasta with Creamy Mushroom-Pea Sauce
Peas combine deliciously with wild mushrooms, such as chanterelles, but they are hard to come by this early in the...

Gnocchi with Tomatoes, Pancetta & Wilted Watercress
We use just a touch of pancetta—cured Italian-style bacon—to balance the sweet tomatoes and peppery watercress. Make...

Rustic Mushroom Tart
Don't let phyllo dough's fussy reputation put you off: our method of brushing olive oil and sprinkling...

Wild Mushroom & Barley Risotto
In this pungent mushroom risotto, we substitute fiber-rich barley for the more traditional arborio rice. Any...

Linguine with Roasted Summer Vegetables
Instead of swimming in a cream sauce, linguine is tossed with roasted vegetables and garlic puree for a full flavor...

Marinated Mussel Salad
Archaeologists say that humans have been eating mussels for over 20,000 years, but it's unlikely our prehistoric...

Bruschetta with Tomatoes
Fresh summer tomatoes seasoned with fresh basil tops grilled bread in this perfect summer appetizer.