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Italian Cooking and Living, February/March 2001

38 recipes found.

Appetizers and Snacks : Meat Appetizers
• Bresaola Bundles

Appetizers and Snacks : Vegetable Appetizers
• Bottarga, Cherry Tomato, and Celery Salad

Bread : Bread/Focaccia
• Rosemary Focaccia

• Basic Focaccia
• Caramelized Onion Focaccia
• Plum Tomato, Olive, and Oregano Focaccia

Desserts : Cookies/Cakes
• Apple Tartlets
• Romeo and Juliet's Pasta Cake from Verona
• Tuscan Rice Pudding Torte with Marsala Poached Peaches

Desserts : Miscellaneous Desserts
• Maurizio's Lemon Tart
• Strawberry and Mascarpone Towers
• Sweet Ricotta Mousse with Macerated Berries

Fish and Seafood : Crab
• Crab Cakes with Apple Sauce

Fish and Seafood : Mixed Seafood
• Amalfi's Seafood Salad

Meat : Lamb
• Lamb Chops in Brunello Sauce
• Roasted Lamb with Fennel

Meat : Veal
• Stuffed Veal Rolls

• Acorn Squash Stuffed with Mezze Penne and Shrimp
• Angel Hair with Mint, Tomatoes, and Almonds
• Fusilli with Sausage and Fennel
• Garganelli with Peas
• Gemelli with Shrimp and Zucchini Ribbons
• Malloreddus in Wild Boar Sauce
• Rigatoni with Venison and Quince
• Scialatielli with Clams
• Spaghettini with Spicy Tuna and Capers
• Spicy Seafood Linguine al Cartoccio

Poultry : Chicken
• Chicken Legs in Honey-Rosemary Glaze

Rice & Grains : Fregola
• Minty Fregola Soup

Rice & Grains : Risotto
• Risotto with Endive

Salads : All Salads
• Sicilian Fennel and Orange Salad

• Tuscan Bread and Tomato Soup

Vegetable Dishes : All Vegetable Dishes
• Artichokes Stuffed with Tuna and Basil
• Braised Peas
• Florentine-style Peas
• Roman Artichokes with Garlic and Mint
• String Beans in Tarragon Pesto
• String Beans Slaw with Sesame Seeds

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italian cooking and living magazine
The Magazine of La Cucina Italiana