Advertisement

Content tagged with “Italian” (Page 11)

Pizza with White Bean Puree & Fresh Tomatoes
A fragrant white bean puree and fresh tomato slices top this crisp pizza.
Salsa Verde
Finely chopped fresh herbs, lemon and anchovy flavor this simple sauce. Try serving alongside most any grilled or...
White Bean Puree
Aromatic sage flavors this white bean puree.
Mascarpone Cream
Use this lightened mascarpone cream to fill shortcakes or top waffles and pancakes.
Ricotta & Chocolate Wafers
Crumbled chocolate wafer cookies add satisfying flavor and crunch to part-skim ricotta cheese.
Plum-Amaretti Gratin
Crunchy amaretti cookies top this plum gratin.
Tofu Pesto
Replacing some of the oil used to make pesto with silken tofu yields a thick and creamy texture—and less fat.
Fresh Spinach Pasta
Make your own spinach pasta with this step-by-step method.
Italian Roasted Snap Peas
Serve this Italian-inspired combination of sweet snap peas, leeks and tomatoes with roast chicken or garlic-rubbed...
Grilled Eggplant Parmesan Sandwich
Our healthier eggplant Parmesan sandwich uses tender, smoky grilled eggplant instead of fried, so it has a fraction of...
Tuscan Spice Rub
Take a trip to Italy with this Tuscan-inspired rub, aromatic with fennel, basil, garlic, rosemary and oregano. Try it...
Seafood Linguine
This restaurant-worthy seafood pasta dish is a snap to make and an easy way to impress guests. We like the sweet taste...
Broccoli Rabe with Garlic & Anchovies
Pungent broccoli rabe (or broccoli rape, broccoli raab or rapini) is tossed with a rich mixture of garlic, olive oil...
Creamy Polenta
This easy polenta takes only a few minutes of stirring before it's left to cook on its own to creamy perfection....
Hunter's Chicken Stew
Hunter's Chicken is found across Northern Italy, with many variations. This version uses meaty bone-in chicken...
Red-Wine Risotto
Rich, red-wine-infused risotto is served as a first course or side dish all over Northern Italy. The type of wine used...
Tuna-Stuffed Peppers
These tuna-stuffed peppers are ubiquitous in delis all over Susa, Italy.
Grissini
Long, crispy, thin breadsticks like these grissini are laid right on the tablecloth at many Piedmontese restaurants.
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...
Artichoke & White Bean Soup
Pureed artichokes and beans become luxuriously rich and creamy in this quick and simple soup. Make it a meal: Garlic-...
Poppy Seed-Orange Biscotti
Orange zest and poppy seeds make a tasty—and eye-catching—combination in these crunchy biscotti.
Rigatoni with Beef & Eggplant Ragu
Eggplant gives this pasta sauce a rich meatiness that complements the ground beef. Plus the eggplant allows us to use a...
Sicilian Granita
This is a traditional Sicilian dessert for the hot weather. It starts with an icy espresso granita (“little grains” in...
Syndicate content
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner