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Italian

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

Minestrone

Ingredients
  • 1 medium leek, white and pale-green parts only, quartered lengthwise, sliced 1/4 inch thick, and washed well
  • 1/3 cup extra-virgin olive oil
  • 3 garlic cloves, peeled
  • 3/4 cup dried cannellini beans (5 ounces)
  • 2 cups loosely packed fresh basil leaves
  • 1 large celery stalk, minced
  • 3 garlic cloves, minced
  • 8 cups water, plus more for soaking
  • 3 tablespoons pine nuts, toasted
  • 1/2 large onion, chopped
  • 1 medium carrot, peeled and minced
  • 2 large celery stalks, sliced 1/4 inch thick
  • 1/2 teaspoon coarse salt
  • 1 large onion, peeled and minced (1 cup)
  • 1 dried bay leaf
  • 2 carrots, peeled and sliced on the diagonal 1/4 inch thick
  • 1/3 cup grated Parmigiano-Reggiano cheese (grated on medium holes of a box grater)
  • 1 large red potato, cut into 1/2-inch pieces
  • 2 ounces prosciutto ends (optional), cut into pieces
  • 1 medium zucchini, quartered lengthwise and sliced 1/4 inch thick
  • 1/2 cup best-quality extra-virgin olive oil
  • 1/4 pound green beans, trimmed and cut on the diagonal into 1-inch pieces (about 1 cup)
  • 1 can (14 1/2 ounces) whole peeled plum tomatoes, crushed and juice reserved
  • 1 bunch Tuscan kale (about 5 ounces), tough stems removed, leaves cut crosswise into 1/2-inch strips
  • 1/4 head savoy cabbage, cored and very thinly sliced (about 2 cups)
  • 4 cups vegetable stock
  • 1 rind (about 3 inches) Parmigiano-Reggiano cheese, plus freshly grated cheese for serving (optional)
  • 4 ounces prosciutto ends (optional)
  • 1 dried bay leaf
  • 1/4 teaspoon red pepper flakes
  • Coarse salt and freshly ground black pepper
  • Basil pesto, for serving (optional)
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Traditional Pasta Primavera

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How to Make Penne Ortolona, Part 1

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Perciatelli with Roasted Tomatoes and Eggplant

Ingredients
  • 1 medium eggplant, (1 pound), cut into 1/2-inch dice
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt, plus more for pasta water
  • 1/2 teaspoon freshly ground black pepper
  • 8 plum tomatoes, (about 1 1/4 pounds), cored and quartered lengthwise
  • 1 pound cherry tomatoes, stems removed
  • 6 cloves garlic, unpeeled
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 2 tablespoons red-wine vinegar
  • 1/4 teaspoon cayenne pepper
  • 1 pound perciatelli
  • 1 cup loosely packed fresh basil leaves
  • 1 ounce Parmesan cheese, for garnish (optional)
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Caponata with Flatbread

Ingredients
  • 2 medium eggplants (about 1 pound each), halved lengthwise
  • 1 tablespoon plus 1 teaspoon red-wine vinegar
  • 2 teaspoons sugar
  • Coarse salt and freshly ground pepper
  • 1 cup fresh flat-leaf parsley, chopped
  • 2/3 cup chopped homemade or store-bought roasted red peppers
  • 1/4 cup drained brine-packed capers, rinsed
  • 48 whole-wheat flatbreads
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Roast Chicken with Broiled-Vegetable-and-Bread Salad

Time:2 hours
Ingredients
  • 1 whole chicken (3 1/4 to 3 1/2 pounds)
  • Coarse salt and freshly ground pepper
  • 6 fresh thyme sprigs
  • Extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon capers, rinsed and chopped
  • 4 slices (2 inches thick) rustic Italian bread (about 1/2 loaf)
  • 1 garlic clove, halved
  • 2 small eggplants or 4 Japanese eggplants (1 1/2 pounds), sliced into 1 1/2-inch wedges
  • 2 red bell peppers, quartered lengthwise and seeded
  • 3 large Swiss chard leaves, stemmed and torn into bite-size pieces (3 cups)
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Rigatoni Alla Norma

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Pan-Roasted Italian Sausage Two Ways

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How to Make Homemade Italian Sandwiches

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Swordfish Puttanesca Part 2

Other Ideas:
Fry, Olives, Swordfish, Tortillas
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