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Italian Fare

Dishes that I would call Comfort Food
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This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs.

Recipe #38298

This is an attempt to immitate the excellent bread that is served in the Macaroni Grill Restaurant.

Recipe #64446

30 Reviews |  By ~Nimz~

These are great. asparagus can be blanched ahead

Recipe #92175

I don't live in South Philadelphia, but my neighbor did. He tells me this is as close to the 'real deal' as you can get... (actually he says better, because Tony Luke's cooks the broccoli rabe too much)Tony Luke's is a walk-up sandwich joint down at Front and Oregon in South Philadelphia...You don't get more "South Philly" than this! People stand in lines around the corner for this and their Chicken Special, which is the same sandwich, but with an Italian Fried Chicken Cutlet instead of the roast pork. Mangia! Start this in the morning because it has to cook slowly until it falls apart.

Recipe #109581

6 Reviews |  By Kim D.

My family has been making this traditional Italian cookie for years. My family expects these every Christmas, but they are good anytime!

Recipe #52900

Recipe by Michael Chiarello

Recipe #109271

6 Reviews |  By 1Steve

This is an Italian Christmas Tradition. This is my moms family recipe and is tried and true. It is quite festive and makes a nice holiday gift too.

Recipe #44525

5 Reviews |  By Dee514

Posted by request. Every Italian family has their own version of this dish. My grandmother made it with a simple garlic/cheese "stuffing", which is the same way I still make it. It can be served as a main course or as part of the "meat course" along with the meatballs, sausage, etc.

Recipe #28185

5 Reviews |  By Dee514

This is the "old family recipe" that my grandmother used for making her delicious cannoli shells. My cannoli filling recipe is # 59710.

Recipe #40291

Recipe #55210

Osso Buco

Recipe #2575

This is a different kind of stuffed pepper. We use a very flavorful bread stuffing. Large scale fights would break out over who got seconds of these…I’m the youngest of the “Grandchildren” on my Dad’s side of the family and I used to help my Grandmom make these just so I could get first “dibs” on them before they hit the dinner table

Recipe #124346

My Mother's side of the family is from Siracusa, Sicily, where there is a lot of Greek influence in the cooking. Serafina was my Great Aunt and this was her 'signature dish'. We never had a 'recipe' for this dish until my Mom and I decided to write it down recently. You can shortcut this recipe by using left over broth and chicken from the last pot of chicken soup you've made. Just skip down to the frying pan directions. (I'm totally guessing on the prep/cook time... if you're using leftover chicken soup, cut about an hour off the cook time) We even eat this cold!

Recipe #108013

The fresh mozzarella for this salad is warmed in a hot oven for a short time, giving it this soft, luscious heavenly texture. The vinegarette and kalamata olives are a nice foil for the richness of the cheese. Buon Appetit! Oh the credit for this goes to a recipe card from Safeway... the fine print says "try-foods, int'l".. I've made a few adjustments

Recipe #118143

A great and slightly different focaccia. chewy texture.

Recipe #97470

Very rich flavorful comforting stew. You'll want some nice crusty bread to soak in the 'gravy' that gets made in this dish. You could probably modify this for a crock pot as well, though I haven't tried. The bocconcini here doesn't refer to the little mozzarella balls, it refers to the bite sized pieces of veal. I got this recipe from Gourmet Magazine March 2003 issue. (p.s you can also sub Italian Hot peppers or jalapeno's for the Thai chiles... they're quite hot!)

Recipe #129518

Great do ahead recipe that's quick and tasty. Serve it with nice crusty Italian bread or some fennell that's been cut into long slices. Throw it together and forget about it until your guests arrive!

Recipe #108287

Mint, not just for desserts anymore! If you've ever planted mint you know it grows wild. My grandmother used to find some great ways to use it up! (cooking time includes time to allow flavors to blend)

Recipe #128129

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