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Articles filed under Italian

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  • Minestrone Pasta Salad Jul 9, 2014 5:45 AM
    Everything you love about minestrone tossed into a summery pasta salad.

     
  • Italian Hunters Pie Jun 24, 2014 5:30 AM
    Cook of the Week Brian Peterson enjoys making Italian Hunters Pie.

     
  • Grilled Eggplant Bruschetta Jun 4, 2014 5:30 AM
    Grilled Eggplant Bruschetta is a fresh twist on a summertime favorite.

     
  • Risotto with Pears, Black Pepper and Grana Padano — Risotto alle Pere con Grana Padano Apr 23, 2014 4:01 AM
    Chef Lidia Bastianich, La Scoula at Eataly in Chicago freshens up risotto with pears, black pepper and grana padano.

     
  • Inside-Out Eggplant Parmesan Rolls Mar 26, 2014 6:01 AM
    Sara Moulton, long a fan of full-fat eggplant parmesan, creates a lightened version with her Inside-Out Eggplant Parmesan Rolls.

     
  • Chocolate Chip and Walnut Biscotti Mar 18, 2014 5:45 AM
    Chocolate Chip and Walnut Biscotti: Marie DeMar

     
  • Braciola Mar 18, 2014 5:45 AM
    Braciolei: Marie DeMar

     
  • Italian Sausage and Peppers Jan 28, 2014 5:30 AM
    Sausage and Peppers: Theresa Zagnoli

     
  • Best Meat Sauce Ever Jan 28, 2014 5:30 AM
    Best Meat Sauce Ever: Theresa Zagnoli

     
  • Brussels sprout, Cauliflower and Shiitake Fusilli Nov 13, 2013 5:45 AM
    1 pound spinach fusill 8 ounces brussels sprouts, trimmed 12 ounces cauliflower florets (about 4 cups) ¼ extra-virgin olive oil, divided 4 medium shallots, finely chopped 4 garlic cloves, minced 7 ounces fresh shiitake mushrooms, stems removed 1 cup finely chopped fresh Italian parsley Salt and pepper to taste 1/3 cup grated parmesan cheese Cook pasta and brussels sprouts according to pasta package direction, adding cauliflower during last 5 minutes of cooking. Drain, reserving ¼ cup pasta water. While pasta is cooking, heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add shallots and garlic; cook 15-30 seconds, stirring constantly, or until fragrant. Add mushrooms; cook 5 minutes, stirring occasionally, or until browned. Remove from the heat. Return hot cooked pasta, brussels sprouts and cauliflower to pot; add reserved pasta water and mushroom mixture. Set aside 2 tablespoons parsley. Stir in remaining 2 tablespoons oil and remaining parsley. Season to taste with salt and pepper. Sprinkle with parmesan cheese and reserved parsley. Serves eight. De Cecco Pasta

     
  • Sauteed Chard Leaves With Garlic Nov 6, 2013 8:38 AM
    SAUTEED CHARD LEAVES WITH GARLIC

     
  • New Potato And Lemon Salad Nov 6, 2013 8:38 AM
    NEW POTATO AND LEMON SALA

     
  • Chard Stems with Tomatoes and Olives Nov 6, 2013 8:37 AM
    CHARD STEMS WITH TOMATOES & OLIVES

     
  • Green Bean Salad Nov 6, 2013 8:36 AM
    Green Bean Salad

     
  • World’s Best Lasagna (Tweaked) Sep 18, 2013 6:03 AM
    World's Best Lasagna (Tweaked)

     
  • Roasted Arrabbiata Sauce Sep 17, 2013 6:03 AM
    Culinary Adventures

     
  • Double Chocolate Orange Biscotti Jun 4, 2013 6:00 AM
    Double Chocolate Orange Biscotti: Rose Palma

     
  • Rose’s Famous Meatballs Jun 4, 2013 6:00 AM
    Rose's Famous Meatballsi: Rose Palma

     
  • Brian’s Stromboli May 28, 2013 6:00 AM
    My Stromboli: Brian Emmett

     
  • Italian Iced Cookies Mar 26, 2013 6:00 AM
    Italian Cookie Dough: Angie Gergen

     
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