Ninety seconds flat brings you this lovely looking bowl of herb-marinated olives. Just toss and serve. Bada bing.
Ciambella is a delicious Italian coffee cake filled with plump raisins and toasted walnuts and spiked with marsala or rum. Goes great with a glass of wine.
Rich, homemade coffee ice cream is drizzled with amaretto and espresso and topped with a luscious chocolate ganache, or fudge sauce, and softly whipped cream.
New York Strip steak is rubbed with a garlic-rosemary infused olive oil and grilled then placed on top of a bed of salad greens. Grilling at its best.
This appetizer is a favorites all over Italy. Zucchini blossoms are stuffed with ricotta cheese, seasoned with basil and lemon, batter-dipped, and then fried.
This manicotti is made with marinara sauce from Borgatti’s ravioli shop in the Bronx. The manicotti is filled with a simple ricotta-Parmesan mixture.
Two-stage cooking makes this Italian style chicken crispy with less fat. Easy to make, the chicken is first sauteed and later the skin is crisped.
An ethereally creamy, subtly sweet pistachio gelato that derives its pure flavor from nothing more than the essentials.
The name says it all. Italian chocolate biscotti cookies are studded with chocolate chips and drizzled with–what else?–a chocolate glaze. Dastardly good.
This risotto, straight from Rome, gets its flavor and color from cooked spinach, arugula and spinach. Its smoothness is a product of butter, cream, and cheese.
Cook veal shanks slowly a day ahead for better flavor and tender meat. Olives, anchovies, and sage give this recipe Italian flavor. Serve with polenta.
A show of hands, please. Who swoons to meat that’s slowly imbued with wine and aromatics and then tossed atop pasta? Just as we thought.
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