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Content tagged with “Italian” (Page 8)

Salsa Palermitana (Palermo-Style Sauce)
This wine-based sauce of cherry tomatoes, olives and capers gets a tangy punch from plenty of lemon. Serve over pasta...
Salsa alla Capricciosa
This is a beautifully simple, but full-flavored tomato sauce from Lidia Bastianich. Serve over spaghetti or linguine,...
Roasted Tomato & Almond Pesto
The delightful richness of Ellie Krieger’s sundried tomato and almond pesto is a perfect partner for nutty whole-wheat...
Ragù alla Bolognese (Classic Bolognese Meat Sauce)
This is a version of the famous meat sauce of Emilia Romagna, of which Bologna is the capital. Giuliano Hazan’s family...
Shrimp Saltimbocca with Polenta
Saltimbocca is an Italian word that literally means “jump mouth,” presumably because of its bold flavors. The dish is...
Sun-Dried Tomato Gnocchi
Pureed sun-dried tomatoes add a bit of tomato flavor and color to traditional potato gnocchi. Toss them with Bolognese...
Spinach Gnocchi
Here we add a little cooked spinach to traditional potato gnocchi for a zip of color. They’re delicious tossed with a...
Homemade Potato Gnocchi
Traditional homemade gnocchi (little Italian dumplings) are made with just potato, flour, egg and salt. Be sure not to...
Creamy Fettuccine with Brussels Sprouts & Mushrooms
Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look...
Ravioli & Vegetable Soup
Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or...
Minestrone with Endive & Pepperoni
Considering that this minestrone soup incorporates mostly frozen vegetables, it is remarkably savory and aromatic. Look...
Zucchini, Fennel & White Bean Pasta
Turn humble pasta and beans gourmet by adding roasted vegetables, fresh mint and tangy, salty aged goat cheese. When...
Italian Hazelnut Cookies
These crispy cookies are made with Piedmontese staples—hazelnuts and eggs—and called Brutti Ma Buoni: literally, “Ugly...
Lina's Pasta & Broccoli
For this pasta, assertive broccoli is balanced by the bold and salty taste of anchovies. Golden raisins add sweet notes...
Caprese Salad
Summer-ripe tomatoes and fresh mozzarella need only a sprinkling of fresh herbs, salt and pepper to shine in this...
Shepherd's Salad
This simple salad of chopped summer vegetables and herbs is typical of country salads served throughout the...
Cherry Amaretti Gratin
Sweet amaretti crumbs make a quick, low-fat topping that is a perfect foil for tart cherries.
Caponata
This traditional Sicilian antipasto is made with eggplant, olives and capers. Serve with toasted slices of French bread.
Biscotti
Crisp with nuts and whole wheat, these cookies are made to dunk in strong coffee.
Fruit Cup with Marsala Sauce
Nothing looks more handsome than a bowl of jewel-bright fruits: glistening red berries, burnished plums, blueberries...
Double Corn-Parmesan Biscotti
Corn kernels and cornmeal give these savory biscotti a pleasant crunch. Fresh or frozen corn kernels work equally well.
Chicken Piccata with Pasta & Mushrooms
Our chicken piccata, served over whole-wheat pasta, has a rich lemon-caper sauce that's made with extra-virgin...
Roasted Beet Crostini
The entire beet plant—roots, stems and greens—can be used in this stunning appetizer. The beets are roasted then pureed...
Fusilli with Italian Sausage & Arugula
A whole teaspoon of black pepper along with a small amount of Italian turkey sausage deliver a piquant flavor without...
Orecchiette with Broccoli Rabe & Chickpeas
The assertive flavors of broccoli rabe and rosemary are paired with sturdy chickpeas in this satisfying pasta dish....
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