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Italian

Explore 1069 recipes, 27 articles, 28 galleries, 377 videos, and more

Chicken Cacciatore with Crisp Polenta

Time:40 mins
Ingredients
  • 3 tablespoons olive oil
  • 8 skinless chicken thighs (about 3 pounds total)
  • Coarse salt and ground pepper
  • 10 ounces white mushrooms, trimmed and quartered
  • 1/4 cup all-purpose flour
  • 1 can (28 ounces) whole tomatoes in juice, broken up with a spoon
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 2 medium onions, each cut into 8 wedges
  • 4 garlic cloves, sliced
  • 1/3 cup pitted green olives, halved
  • 1 tube (16 ounces) plain prepared polenta, sliced into 12 rounds
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Chicken Cacciatore

Ingredients
  • 1 red bell pepper
  • 1 (3- to 4-pound) chicken, cut into 8 pieces
  • 3 tablespoons olive oil
  • 1 pound cremini mushrooms, sliced 1/4-inch thick
  • 1 onion, sliced into 1/4-inch strips
  • 2 cloves garlic, thinly sliced
  • 3 tablespoons all-purpose flour
  • 1/2 cup dry white wine, such as Pinot Grigio
  • 1 cup store-bought low-sodium chicken stock or broth
  • 1 (28-ounce) can whole peeled tomatoes, crushed
  • 1/3 cup pitted green olives, halved
  • 2 tablespoons capers, drained and rinsed
  • 2 tablespoons sherry-wine vinegar
  • 1/4 cup freshly chopped flat-leaf parsley
  • Coarse salt and freshly ground black pepper
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Chicken Cacciatore with Cremini Mushrooms

Time:4 hours 15 mins
Ingredients
  • 1 whole chicken, cut into 10 pieces, skin removed
  • 8 ounces cremini mushrooms, quartered
  • 1 can (28 ounces) whole peeled plum tomatoes in juice, drained, and broken up
  • 1/4 cup all-purpose flour
  • 1/4 cup dry white wine, such as Sauvignon Blanc
  • 1 celery stalk, thinly sliced
  • 1 small onion, halved and thinly sliced
  • 1 sprig fresh rosemary or 1/2 teaspoon dried
  • Coarse salt and ground pepper
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Authentic Italian Chicken Cacciatore

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Chicken Cacciatore

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Broiled Chicken Cacciatore with Andrew Caremellini

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Chicken Cacciatore with Andrew Carmellini

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Eggplant Parmesan Stacks

Ingredients
  • 18 eggplant rounds (each 1/4 inch thick and at least 3 inches in diameter; about 3 medium eggplants)
  • Coarse salt
  • 1 cup plus 3 tablespoons extra-virgin olive oil
  • 3 garlic cloves, very thinly sliced
  • 6 plum tomatoes (about 1 1/2 pounds), coarsely chopped
  • 1 tablespoon coarsely chopped fresh oregano, plus leaves and sprigs for garnish
  • 1/3 cup thinly sliced fresh basil
  • 4 ounces fresh mozzarella, thinly sliced and torn into small pieces
  • 3/4 cup freshly grated Parmesan cheese, plus shavings for serving
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Eleanora's Eggplant Parmigiana

Ingredients
  • 3 cups unseasoned, dry breadcrumbs
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 2 cups all-purpose flour
  • 14 large eggs, lightly beaten
  • 1 1/4 cups (4 ounces) finely grated pecorino Romano cheese
  • 3 medium eggplants, peeled and sliced lengthwise into 1/4-inch-thick slices
  • Light olive oil, for frying
  • Eleanora's Marinara Sauce
  • 2 teaspoons dried oregano
  • 4 cups (16 ounces) shredded, aged mozzarella
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Eggplant Parmigiana

Time:2 hours
Ingredients
  • 2 medium eggplants (1 1/2 pounds total), cut into 1/4-inch rounds
  • Coarse salt and pepper
  • 2 cans (28 ounces each) whole peeled tomatoes, pureed
  • 3 cloves garlic, smashed and peeled
  • 1 1/2 cups plain dried breadcrumbs
  • 1/2 cup grated Parmesan or Pecorino Romano (2 ounces), divided
  • 1 cup all-purpose flour
  • 3 large eggs, lightly beaten
  • 1 cup vegetable oil
  • 1 pound fresh mozzarella, thinly sliced
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