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Entries tagged with 'Italian Easy'

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

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

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

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

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

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

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

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

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

Cook the Book: Spaghetti with Sardinian Bottarga

Serious Eats Caroline Russock 23 comments

this recipe for Spaghetti with Sardinian Bottarga from Italian Easy is a prime example of a dish that immediately caught my eye. I've only eaten bottarga (cured fish roe) in restaurants once or twice. Finding it didn't pose too much of a problem—it was tucked in between cans of caviar and salted anchovies in the deli section. I took it home and assembled it with the other components of this unusual pasta dish: lemons, chiles, olive oil, and spaghetti. More

Cook the Book: Pine Nut Almond Cake

Serious Eats Caroline Russock 7 comments

A variation on pound cake that uses ground almonds and flour and a little more than a pound of butter, this nutty cake is studded with chopped pine nuts and is refreshingly lemony with just a hint of vanilla that can only come from using real vanilla beans. More

Cook the Book: Chicken with Nutmeg

Serious Eats Caroline Russock 9 comments

This recipe for Chicken with Nutmeg from Italian Easy by Rose Gray and Ruth Rogers is intensely satisfying (as all roasted chickens are) but has a little more going on than the usual white wine and lemon flavors. Nutmeg with chicken, you may be wondering? The combination was positively genius. More

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