Content tagged with “Italian” (Page 4)

Tapenade with Crostini
Along the French Riviera, this black-olive spread invariably contains an anchovy or two, but you may do without.

Tomato, Tuna & Caper Sauce
Lemon zest, capers and tuna lend a bright Mediterranean flavor to this simple marinara sauce. Serve over whole-wheat...

Tomato, White Bean & Escarole Sauce
The addition of creamy white beans and slightly-bitter escarole to jarred marinara result in a hearty pasta sauce. Try...

Tomato & Fennel Sauce
Fresh tomatoes and fresh fennel accented with fennel seeds bring the sauce alive. Serve over cooked pasta. Leftovers...

Tomato-Vodka Sauce
Penne is the traditional pasta shape to serve with this mildly hot and smoky tomato-vodka sauce.

Parmesan Bread
Flavorful Parmesan makes this homemade bread addictive.

Tuscan White Bean Spread
Peppery greens and garlic enliven a creamy white bean puree; serve with crostini or breadsticks, strips of red bell...

Roasted Chicken Breasts with Gremolata
Gremolata, a mixture of herbs, garlic and lemon zest, is stuffed under the skin, contributing its extraordinary...

Seafood Risotto
Made with the readily available long-grain rice instead of Italian short-grain, this seafood risotto does not require...

Rosemary & Olive Breadsticks
Breadsticks are a great accompaniment to so many meals. Here we press olives and rosemary into prepared pizza dough for...

Smoked Mussel Antipasto
Smoked mussels, broccoli, mushrooms, roasted red peppers and provolone come together in a quick and easy antipasto...

Baked Halibut with Salsa Verde
Halibut has a fairly neutral flavor, making it the perfect foil for this salsa verde—a traditional cold sauce made with...

Pasta with White Clam Sauce
Here we toss a light clam sauce with whole-wheat pasta and top it with a vibrant combination of lemon zest, parsley and...

Torta Rustica
Lots of vegetables—plus a touch of cheese and pepperoni—fill this rustic torta. Perfect for entertaining, it can be...

Mushroom & Butternut Squash Lasagna
Earthy mushrooms and sweet squash are layered in this tasty fall lasagna. Adding reconstituted dried porcini to the...

Ravioli-ohs!
These raviolis are filled with lightly-sweetened ricotta, lemon zest and currants and topped with raspberry sauce for a...

Tortellini in a Rosemary-Scented Broth
Infusing canned broth with garlic, rosemary and crushed red pepper adds a quick punch of flavor; storebought tortellini...

Rigatoni & Spicy Sausage Casserole
Mushrooms have the perfect meaty texture to complement a modest amount of spicy Italian sausage in this baked rigatoni...

Butternut Squash Gratin with Gremolata & Golden Raisins
Slices of rich butternut squash are layered with a raisin-spiked gremolata—a classic combination of parsley, lemon zest...

Sicilian Fig Cookies
These Sicilian Christmas cookies are filled with dried fruit and almonds.

Tagliatelle with Green Beans & Tomatoes
The green beans in this dish are cooked a very long time until they are soft enough to be twirled easily with the pasta...

Liguarian Vegetable & Bread Salad
This is an ancient Ligurian salad in which all the ingredients were arranged in layers. Use whatever vegetables look...

Pesto
This pesto highlights the basil and pine nuts first and melds them together with just the right amount of freshly...

Smoked Sausage Pizza
Smoked turkey sausage is a good substitute for higher-fat pork sausage; here it pairs with green bell pepper and onion...

Tuscan Tuna & White Bean Salad
Juicy fresh tomatoes replace some of the usual olive oil in this traditional tuna and white bean salad.