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    You are in: Home / Cookbooks / Best Italian Dishes
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    62 recipes in

    Best Italian Dishes

    My "go to" list of Italian and Italian-ish recipes. Everything in this cookbook is something I have tried and enjoyed very much, and many are recipes I serve over and over again.
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    A terrific pasta sauce recipe from Come Dine with Me, guest & winner John's grandmother's recipe. On the show he only used 1 chili, although he said he normally uses 2. I used 2 bird chilies and personally could even go hotter, so adjust the heat according to your tastes. I seasoned several times while making this.. you have to be careful not to add too much to start as the capers and anchovies already add some salt to the dish.

    Recipe #288008

    A recipe that goes back years and a great way to use up all that zucchini left over from summers crop, you may adjust all seasonings to taste --- if you are a garlic lover then you may increase to 1 teaspoon, I also add in a pinch of cayenne pepper for a little heat --- use only dry breadcrumbs for this --- if your seasoned breadcrumbs already have salt added then omit the 1/4 teaspoon salt --- as one reviewer mentioned that she dipped the sticks into Ranch dressing so you might want to give that a try using a low fat dressing or dip :)

    Recipe #69063

    My first culinary "success." This recipe came from a great book _Cucina Amore_, and is often requested by friends and family.

    Recipe #44232

    This is a family favorite meal and one I make for special occasions, such as birthday dinners. The cooking method of this particular version is different from the conventional chicken parmigiana recipes I always used to make. Once I tried this much easier and moister version, I never went back to the "old" method. I often use homemade sauce in this, but a good-quality bottled sauce, such as Classico or Barilla, is perfectly acceptable as well. I serve this chicken atop mounds of freshly cooked pasta with some additional heated sauce. I have often chosen to replace the mozzarella with thin slices of Provolone cheese. NOTE: Edited to add that pounding the chicken is not necessary with this method. Part of what is unique about this recipe is that even the meatier pieces of chicken get so moist & tender as it braises in the sauce.

    Recipe #25094

    23 Reviews |  By Rita~

    My Husband favorite. A one dish meal. You can prepare everything up to putting in the oven, chill, till ready to heat. Serve with a nice crusty bread. Or skip the pasta and make Shrimp Parmesan Sandwiches. Check out the step X step for this recipe http://www.recipezaar.com/bb/viewtopic.zsp?t=223776

    Recipe #72119

    This is like a wild and crazy version of a garlic and oil pasta sauce..with sun-dried tomatoes and roasted red peppers and TONS of garlic. My re-creation of a delicious dish served at Painter's Tavern in NY state. It was one of my favorites on their menu and has become one of my signature dishes. I am finally attempting to nail down measurements for this recipe, as this is something I make entirely by feel. I serve this with Soleo or White Zinfandel wine and nothing more than a simple Caesar salad. I use Carapelli extra virgin olive oil and Parmigiano Reggiano for the cheese. The restaurant never served theirs spicy, but my family likes things zesty. The waiter would come around and grate fresh cheese and cracked black pepper over each portion.

    Recipe #220907

    These are really tasty and I love that they are baked in the oven rather than pan-fried. I found this recipe in Cooking light originally and have made them several times with great success. They freeze well after cooking - I just thaw them and add them to simmering sauce for a great spaghetti dinner on busy nights.

    Recipe #84957

    This doesn't save time but it does make consistently al dente pasta every time (very important for folks in warm climates like mine in New Orleans). It cuts down on the steam you put out into your kitchen.

    Recipe #30358

    A recipe I clipped several years ago from Cooking Light magazine that my family enjoys very much. This is a very different tasting red sauce and is fairly quick to prepare. This is a great sauce to make when you find out you have last minute dinner guests arriving as it is fast & easy, yet elegant. I take a veggie peeler and slice off thin peels of fresh Parmesan cheese as a garnish on top and stick a sprig of rosemary in the top of each portion. If I have any fresh basil, I also shred a few leaves and sprinkle some over the top. Crusty bread is a must with this. Doubles well.

    Recipe #78954

    My friend Joanne brought this yummy appetizer to a New Year's Eve party and it was so good I just had to get the recipe! She was kind enough to share it will me, and I am sharing it with you :)

    Recipe #108383

    When we lived in North Haven, CT, we were surrounded by so many Italian restaurants. It was the first time I had ever been introduced to Vodka sauce. This recipe came from the community cookbook I got while living in North Haven and it is my husband's favorite version. I measure most of this "by taste" seasonings wise, so please do not be afraid to add as much salt, pepper, cheese, and chili as your taste buds desire. I do however measure the tomatoes, cream and vodka and 4 nice big juicy cloves of garlic is usually just plenty for us. I have updated the recipe to give appproximate measures for the salt and black pepper.

    Recipe #205711

    This fast, easy recipe is a real family pleaser! I have used this recipe for many years as my good old stand-by for potlucks and tailgate parties. I have also baked this recipe in two smaller pans, keeping one for my family and bringing the other over to a new mother or neighbor as a welcome gift. This is my version of one I found in a community cookbook called "Enough to Feed an Army." (NOTE: Updated the amount of the spaghetti, I also now use a smaller box of pasta in this, even though the original called for a 1 pound box)

    Recipe #18110

    4 Reviews |  By Evie*

    This was a popular dish when my kids had their cooking classes at school. Became a family favourite.

    Recipe #12018

    Posted by request, these pretty little cookies are very often served at holiday gatherings in many Italian American families. You may shape them any way you prefer, and change the flavoring of the icing slightly to suit your tastes. The original recipe came from one of my favorite community style cookbooks called "Preserving Our Italian Heritage" compiled by the Sons of Italy Florida Foundation. I combined several variations submitted by 5 different ladies, all of whom used the same basic cookie recipe but used slightly different methods in shaping and icing the cookies. The yield will vary depending upon how you shape your cookies.

    Recipe #22989

    Where I grew up in NY state, versions of this type of salad were plentiful. Don't confuse this with a traditional Italian antipasta - this is different. This version is my own and is my absolute favorite pasta salad. I have brought this to many potlucks and it is always a big hit. I make this a lot during the summer and even serve a hearty portion of it for my lunch. It makes a ton - this is great for parties because it can be made a day ahead and keeps a couple of days covered in the fridge. Prep time allows for chopping of veggies, etc and cooking the pasta. Cook time is actually chilling time. I use Skinner brand tri-color rotini spirals that come 12 ounces bags.

    Recipe #65006

    Ok, so without the eggs & the anchovies it might not be considered a "true" Caesar salad. But, this is still a really good Caesar-like salad and will please those picky eaters in your family who want Caesar salad, but won't go near it if you include the raw eggs and/or the anchovies. I can hear the purists groaning already, but you can also use the cheese in the "green can" in this if you don't have any fresh Parmesan lying around- it still tastes good either way, although it is best with Parmigiano-Reggiano. NOTE: There are anchovy free versions of Worcestershire Sauce commonly available.

    Recipe #59149

    I tried a sample of this at Costco and it was so good, I bought a huge jar of the tomatoes just so I could repeat this at home. I am almost embarrassed to share this, as it is so incredibly simple, but they were so good. I am guessing on the amounts.

    Recipe #92778

    9 Reviews |  By 1Steve

    Basic recipe for the gourmet bakery tray cookies you see wrapped in colored cellophane in bakeries at holiday time

    Recipe #15588

    9 Reviews |  By Kim D.

    This is my favorite Cucidati recipe!!! These cookies are a little time consuming, but well worth the effort! It wouldn't be Christmas in our house without them. I make them every year, often doubling the recipe! I can't remember how many cookies this recipe makes, and often they disappear before I can start counting! (Prep time includes chilling time)

    Recipe #82939

    45 Reviews |  By Kim D.

    Like most Italian cookies, these lemon drop cookies aren't too sweet. The perfect summer-time treat or a great addition to your holiday cookie tray!

    Recipe #104852

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