Explore by Tags

Entries tagged with 'Italian Easy'

Italian Easy: Panzanella with Artichokes, Black Olives, and Capers

Italian Easy Deborah Mele 1 comment

As we move into the heart of summer and plump, juicy tomatoes begin to ripen on the vine, I start to crave panzanella. The simple, rustic salad from central Italy is made with stale bread and ripe tomatoes, epitomizing the classic Italian tradition of using leftover ingredients to create an amazing dish. More

Panzanella with Artichokes, Black Olives, and Capers

Serious Eats Deborah Mele 5 comments

As we move into the heart of summer and plump, juicy tomatoes begin to ripen on the vine, I start to crave panzanella. The simple, rustic salad from central Italy is made with stale bread and ripe tomatoes, epitomizing the classic Italian tradition of using leftover ingredients to create an amazing dish. More

Italian Easy: Spaghetti with Clams, Mussels, and Tomatoes

Italian Easy Deborah Mele 2 comments

This quick and easy seafood pasta recipe combines both fresh clams and mussels along with sweet cherry tomatoes. More

Spaghetti with Clams, Mussels, and Tomatoes

Serious Eats Deborah Mele 2 comments

This quick and easy seafood pasta recipe combines both fresh clams and mussels along with sweet cherry tomatoes and includes tips to ensure your seafood is fresh and prepared properly. More

Italian Easy: Pan Fried Whitefish with Artichokes, Olives, and Sun-Dried Tomatoes

Italian Easy Deborah Mele Post a comment

Pan frying fish is a great way to cook any non-fatty filet. A coating of seasoned flour protects the flesh from direct heat and helps keep the fish moist, while also providing an appetizing golden brown exterior. More

Pan Fried Whitefish with Artichokes, Olives, and Sun-Dried Tomatoes

Serious Eats Deborah Mele Post a comment

Pan frying fish is a great way to cook any non-fatty filet. A coating of seasoned flour protects the flesh from direct heat and helps keep the fish moist, while also providing an appetizing golden brown exterior. More

Italian Easy: Pasta alla Carbonara

Deborah Mele 6 comments

Classic carbonara contains just a few ingredients and takes mere minutes to prepare. When properly executed, it's rich, creamy, and truly satisfying. More

Pasta alla Carbonara

Serious Eats Deborah Mele 18 comments

Classic Carbonara contains just a few ingredients and takes mere minutes to prepare. When properly executed, it's rich, creamy, and truly satisfying. More

Italian Easy: Beef Carpaccio with Arugula

Italian Easy Deborah Mele Post a comment

Beef carpaccio is a fabulous appetizer to serve when entertaining guests—it looks and tastes great and it's easy to prepare. More

Easy Beef Carpaccio with Arugula

Serious Eats Deborah Mele 1 comment

Beef carpaccio is a fabulous appetizer to serve when entertaining guests—it looks and tastes great and it's easy to prepare. More

Italian Easy: How To Make A Stromboli

Slice Deborah Mele 27 comments

Stromboli can be a somewhat contentious term, and depending on who you ask, definitions vary somewhat drastically. We know what it's not—but while stromboli is neither calzone nor submarine sandwich, it's also not terribly distinct. So, what is it? Making stromboli begins with a dough—sometimes pizza, sometimes bread—that's stuffed with various cheeses and Italian cured meats. The fillings are encased in the dough—sometimes braided, sometimes rolled—then baked, and finally sliced to serve. More

Stromboli with Olives, Sun-Dried Tomatoes, Ham, Salami, and Cheese

Serious Eats Deborah Mele 3 comments

A Stromboli is made of bread or pizza dough, stuffed with various cheeses and Italian cured meats that is then rolled or braided to encase the filling before baking. More

Italian Easy: Herb Ricotta Gnocchi With Quick Tomato Sauce

Italian Easy Deborah Mele Post a comment

I call ricotta gnocchi "fast food" Italian, as with just a little practice you can make ricotta gnocchi in as little time as it takes you to boil the water to cook them in. This really is a dish, sauce included, that can be prepared and cooked in under 30 minutes which makes it a fabulous choice for busy mid-week meals. More

Herb Ricotta Gnocchi With Quick Tomato Sauce

Serious Eats Deborah Mele 5 comments

I call ricotta gnocchi "fast food" Italian, as with just a little practice, you can make ricotta gnocchi in as little time as it takes you to boil the water to cook them in. This really is a dish, sauce included, that can be prepared and cooked in under 30 minutes which makes it a fabulous choice for busy mid-week meals. More

Italian Easy: Risotto with Spring Peas, Ham, and Fontina

Deborah Mele Post a comment

Celebrate spring by preparing this creamy risotto dish flavored with baby spring peas, ham, and Fontina cheese. Finely chopped basil and lemon zest enhance and brighten, melding the favors together. More

Risotto with Spring Peas, Ham, and Fontina Cheese

Serious Eats Deborah Mele 1 comment

This is a simple spring risotto dish created to showcase the first spring peas I was lucky to find this year that are combined with ham and creamy Fontina cheese. More

Last Week's Contest Winners

Caroline Russock 2 comments

Cook the Book: Italian Easy: SeahorseLady, Vincci, squidlette, PattyCho, and Eat4good. Winners have been notified by email and also appear on our Contest Winners page. Thanks to all who entered. More

Cook the Book: Beef Tenderloin Carpaccio with Thyme

Serious Eats Caroline Russock 5 comments

This recipe for Beef Tenderloin Carpaccio with Thyme from Italian Easy by Rose Gray and Ruth Rogers combines the richness and minerality of raw beef into a first course. Dressed with lemon juice and olive oil, the tenderloin is served with a salad of peppery arugula and curls of salty Parmesan to cut the richness. It may even convert raw beef skeptics who normally turn at the site of a bloody steak. More

Cook the Book: Easy Small Nemesis Chocolate Cake

Serious Eats Caroline Russock 8 comments

The Easy Small Nemesis Chocolate Cake is simple to put together and the limited list of ingredients makes it a good option for a last minute dessert, assuming that you have the chocolate on hand. The batter is melted chocolate and butter with a little simple syrup mixed into beaten eggs and sugar. The batter is poured into a buttered and lined caked pan and baked in a bain-marie, or water bath, for an hour, just until the center is no longer liquid. More

Cauliflower with Fennel Seeds

Serious Eats Caroline Russock 1 comment

The following recipe is from the March 10 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Cauliflower doesn't elicit much excitement at my house. If I announce that it's going to be... More

More Posts