1,214 italian recipes

Spicy cheese-stuffed shells with a three-cheese filling and tomatoes with green chilies sauce. A lighter stuffed pasta with low-fat cottage cheese and part-skim mozzarella.

Osso bucco alla Milanese: cross-cut veal shanks braised low in white wine with vegetables and herbs, finished with classic lemon-parsley-garlic gremolata.

Saltimbocca with Beef Base and Bon Appetit Seasoning recipe

Homemade Italian cheese dressing blended with Parmesan, garlic, dry mustard, celery salt, and white pepper. A creamy vinaigrette made in the blender and chilled to serve.

Veal Francese dredges pounded scaloppine in flour, dips in seasoned egg wash, and pan fries in butter for golden cutlets finished with a fresh lemon pan sauce. Italian-American classic.

A fresh and flavourful pasta sauce infused with the sweetness of roasted red pepper and the tantalizing aroma of fresh herbs.

A succulent seafood stew, best serve it hot with some good crusty bread.

Baccalà alla Bolognese is a classic Italian salt cod dish: soaked, flour-dredged, and pan-fried in butter and olive oil with garlic, parsley, and a bright squeeze of lemon. Simple, elegant, and ready in minutes.

This frittata can be used in many ways, breaklfast, lunch, dinner, whatever you want, and you can add all kinds of stuff in it, and always satisfy you!

Black pepper biscotti studded with sweet chopped figs, twice-baked to a crisp snap. The peppery warmth plays against the figs' honeyed sweetness, making these as good with a cheese board and wine as with coffee.

Simple Italian bread for the bread machine with just five ingredients: bread flour, water, yeast, salt, and sugar. A lean, crusty loaf with a chewy crumb and no fat added.

Try this Chicago-style pizza that will your mouth watering as you watch it bake in the oven!

Vegan Italian sausage patties made from TVP and seasoned with fennel, paprika, garlic, and black pepper. Pan-fried in minutes with a meaty, savory bite.

Tender eggplant meets the salty bite of ricotta salata in this rustic Italian pasta that brings together roasted garlic, fresh rosemary, and sweet cherry tomatoes for a weeknight dinner with soul.

Italian barley soup slow-simmered for 3 hours with red wine, tomatoes, garlic, fresh herbs, and Parmesan. A thick, hearty vegetarian soup with deep, layered flavor from the long cook.

This is from Paul, who used to run an old BBS (remember those?) with a cooking "echo". You can use all beef or all turkey. Also good with some shredded Parmesan cheese sprinkled over the marinara before serving.