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cooking.nytimes.com
This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto, anyone?) This version of the classic pasta dish is an adaptation of a one from Giuliano Bugialli, an Italian cookbook author and cooking teacher It is simple to prepare – 45 minutes from start to finish -– but full of bright, sophisticated flavors
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Slow-cooked rump roast simmers in pepperoncini juice creating delicious 2-ingredient Italian beef perfect for sandwiches.
Ingredients: rump roast, pepperoncini
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Cheesy grilled eggplant sits on top of a bed of homemade smoky grilled tomato sauce for an eggplant Parmesan dish like no other, making a perfect summer side or vegetarian main.
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Fresh herbs take plain risotto to new heights.
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Three cheeses and Italian-style seasonings take grilled zucchini slices all the way to the top of the flavor scale!
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Get Basic Italian Bread Recipe from Food Network
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Anise cookie cooked in a loaf then sliced and toasted.
Ingredients: eggs, sugar, anise seed, flour
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Grenadine syrup and peach schnapps completed by orange juice and soda.
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The zest of 10 lemons is steeped in 190-proof alcohol for 1 week then mixed with simple syrup to make this traditional Italian limoncello.
Ingredients: lemons, alcohol, water, sugar
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Thinly sliced green cabbage and red onion with fresh homemade Italian dressing.
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Beef roast cooked low and slow with tomatoes and piled on a toasted hoagie roll with melted provolone cheese and pickled vegetables is perfect year round.