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Content tagged with “Italian” (Page 19)

Grilled Pizza with Eggplant, Tomatoes & Feta
For this Greek-style pizza, eggplant slices are grilled, chopped and tossed with fresh tomatoes, feta and mint; the...
Greens & Gorgonzola Pizza
Stir up the dough the day before and keep it in a bag in the fridge. You can bake the pizza several hours before the...
Sizzled Shrimp
No tapas buffet would be complete without garlic shrimp, the most ubiquitous of bar foods.
Baked Asparagus & Cheese Frittata
Perfect for a spring brunch or light supper, this Italian omelet is baked so it is easy to serve to a group.
Tortellini with Tomato-Basil Sauce
Serve with a low-fat Caesar salad and breadsticks
Roasted Garlic Bagna Caulda
The name of this traditional sauce from the Piedmont region of Italy means literally "warm bath." Serve warm...
Spaghetti with Mushroom Bolognese
Domestic white (or “button”) mushrooms stand in for the meat in this still-hearty variation of a classic sauce. Serve...
Caramelized Onion & Green Olive Pizzas
A flavorful combination of caramelized onions, green olives and feta makes an elegant topping for single-serving pizzas...
Corn & Tomato Pizzas
Remember English-muffin pizzas? This healthier, grown-up approach uses whole-grain pitas and a variety of vegetables...
Chicken Parmesan Sub
“Sub”? “Hoagie”? “Grinder”? “Hero”? It depends on where you grew up. But we can all agree that the addition of spinach...
Turkey Marsala
Mushrooms of any type may be used in this elegant dish. Nutty-tasting, oven-roasted Brussels sprouts make a great side...
Corn & Broccoli Calzones
These calzones are stuffed with a summery combination of corn and broccoli, but you can use whatever you have in your...
Kahluaccino
Coffee lovers will love the addition of Kahlua; Frangelico adds a lovely hazelnut note.
Tuna Pan Bagna
This Provencal-style sandwich literally means "bathed bread." Though you can eat them immediately after...
Chicken with Tonnato Sauce in Pita Pockets
Inspired by the northern Italian dish vitello tonnato, or veal in tuna sauce, this sandwich features the unusual...
Pesto Pizza
A perfect choice for late August when fresh basil is abundant and tomatoes are sweet and juicy.
Wild Mushroom & Sage Pizzettas
The pungent herb sage is quite versatile, pairing well with pork, chicken, citrus and here with wild mushrooms on this...
Tomato Sauce
This general-purpose tomato sauce works as well for pasta as for pizza. It may be frozen for up to two months.
Fusilli with Lentils & Kale
Lentils give this sauce a meaty feel, making it an interesting alternative to long-simmered old-fashioned sauces. For a...
Fettuccine Alfredo
Alfredo di Lello, the Roman restaurateur who created his signature sauc.e in the 1920s, might be startled to find this...
Braised Green Beans & Tomatoes
When you've enjoyed your fill of summer's ripe, raw tomatoes and crisp-tender veggies, try this Italian-...
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...
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