Italian Classics by Cook's Illustrated Magazine

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  • Marinated black and green olives

    from Italian Classics Italian Classics by Cook's Illustrated Magazine

    • Categories: Canapés / hors d'oeuvre; Italian
    • Ingredients: black olives; green olives; shallots; oranges; thyme; dried red pepper flakes; sambuca; ground cayenne pepper
    show

  • Marinated sun-dried tomatoes

    from Italian Classics Italian Classics by Cook's Illustrated Magazine

    • Categories: Canapés / hors d'oeuvre; Italian
    • Ingredients: sun-dried tomatoes; parsley; dried red pepper flakes
    show

  • Marinated mushrooms

    from Italian Classics Italian Classics by Cook's Illustrated Magazine

    • Categories: Canapés / hors d'oeuvre; Italian
    • Ingredients: dried porcini mushrooms; dried red pepper flakes; button mushrooms; parsley; red onions; red peppers
    show

  • Stuffed mushrooms

    from Italian Classics Italian Classics by Cook's Illustrated Magazine

    • Categories: Canapés / hors d'oeuvre; Italian
    • Ingredients: mushrooms; dried porcini mushrooms; sandwich bread; pancetta; Parmesan cheese; parsley
    show

  • Stuffed clams

    from Italian Classics Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Italian
    • Ingredients: roasted red peppers; scallions; parsley; dried oregano; shallots; dried red pepper flakes; clams; breadcrumbs
    show

  • Roasted red bell peppers

    from Italian Classics Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Italian
    • Ingredients: red peppers
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  • Caponata

    from Italian Classics Italian Classics by Cook's Illustrated Magazine

    • Categories: Chutneys, pickles & relishes; Appetizers / starters; Italian
    • Ingredients: celery; eggplants; red peppers; canned anchovies; dried oregano; raisins; tomatoes; basil; capers; black olives
    show

  • Melon and prosciutto

    from Italian Classics Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Italian
    • Ingredients: cantaloupes; prosciutto
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  • Asparagus wrapped with prosciutto

    from Italian Classics Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Italian
    • Ingredients: asparagus; balsamic vinegar; Parmesan cheese; prosciutto
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  • Fritto misto

    from Italian Classics Italian Classics by Cook's Illustrated Magazine

    • Categories: Side dish; Italian
    • Ingredients: ground cayenne pepper; carrots; cauliflower; eggplants; fennel; red onions; red peppers; sage; zucchini; zucchini blossoms
    show

  • Bagna cauda

    from Italian Classics Italian Classics by Cook's Illustrated Magazine

    • Categories: Sauces, general; Appetizers / starters; Italian
    • Ingredients: heavy cream; canned anchovies; ground cayenne pepper; asparagus; broccoli; carrots; cauliflower; celery; fennel; green beans; peppers; sugar snap peas; tomatoes; rustic white bread
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  • Bruschetta with tomatoes and basil

    from Italian Classics Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Italian
    • Ingredients: rustic white bread; tomatoes; basil
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  • Bruschetta with fresh herbs

    from Italian Classics Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Italian
    • Ingredients: rustic white bread; parsley; dried oregano; sage
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  • Bruschetta with red onions, herbs, and Parmesan

    from Italian Classics Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Italian
    • Ingredients: red onions; mint; balsamic vinegar; rustic white bread; Parmesan cheese
    show

  • Bruschetta with grilled portobello mushrooms

    from Italian Classics Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Italian
    • Ingredients: portabello mushrooms; rosemary; rustic white bread
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  • Crostini with chicken liver spread

    from Italian Classics Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Italian
    • Ingredients: Italian bread; sage; chicken livers; dry white wine; capers
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  • Crostini with olivada

    from Italian Classics Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Italian
    • Ingredients: Kalamata olives; capers; canned anchovies; basil; rosemary; Italian bread
    show

  • Warm figs with goat cheese and honey

    from Italian Classics Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Italian
    • Ingredients: walnuts; ground cinnamon; goat cheese; honey; figs
    show

  • Dates stuffed with Parmesan

    from Italian Classics Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Italian
    • Ingredients: dates; Parmesan cheese; walnuts
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  • Marinated goat cheese

    from Italian Classics Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Italian
    • Ingredients: goat cheese; thyme; chives; rosemary
    show

  • Broiled mozzarella and sun-dried tomato skewers

    from Italian Classics Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Italian
    • Ingredients: sun-dried tomatoes; mozzarella cheese; basil
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  • Frico

    from Italian Classics Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Italian
    • Ingredients: Asiago cheese
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  • Master recipe for vinaigrette

    from Italian Classics Italian Classics by Cook's Illustrated Magazine

    • Categories: Dressings & marinades; Italian
    • Ingredients: red wine vinegar; olive oil
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  • Mediterranean vinaigrette

    from Italian Classics Italian Classics by Cook's Illustrated Magazine

    • Categories: Dressings & marinades; Italian
    • Ingredients: capers; parsley; thyme; olive oil
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  • Balsamic vinaigrette

    from Italian Classics Italian Classics by Cook's Illustrated Magazine

    • Categories: Dressings & marinades; Italian
    • Ingredients: balsamic vinegar; olive oil
    show

Notes about this book

  • Eat Your Books

    2003 International Association of Culinary Professionals Award Winner

Notes about Recipes in this book

  • Pasta and tomato sauce with vodka and cream

    • louie734 on March 26, 2013

      Legendary in our house.

    • louie734 on March 04, 2021

      Made last night, adding some minced onion, sautéed with the garlic to soft, then a half-can tomato paste, sautéed till brick-red, then 28oz can diced tomatoes. Had half-and-half instead of heavy cream, and thought I'd need the whole cup, but added a generous 1/2 cup at first and liked it less pink. Not wanting to play with the blender, I cooked for a little longer and encouraged the tomatoes to break down with a potato masher, for a rough smoothness. Salad + bread, this is comforting with just enough richness to feel special.

  • Spaghetti and meatballs

    • louie734 on November 15, 2015

      The best ever. Made these over and over again. Always a huge hit. We often double the recipe and form bigger meatballs, or more of them, to freeze. I usually let them braise in the sauce a while, too.

  • Potato gnocchi with butter, sage, and Parmesan cheese

    • louie734 on March 26, 2013

      Decadent. So delicious. A bit of a project but the results are amazing.

    • TaffyDeb on January 20, 2018

      This is an easy yet not quick - but worth every moment of effort, dish. We often half it for the two of us, it is a great meatless meal.

  • Beef braised in Barolo

    • louie734 on March 26, 2013

      Almost forgot about this Italian pot roast. The best ever and better the next day.

  • Chicken marsala

    • Breadcrumbs on January 19, 2011

      p. 233 - First use of this recipe and, pretty sure the first time I've made this dish. A bit sweet for our tastes and wouldn't make again as a result. Followed CI directions and ingredients to the letter, including brand of Marsala. Just ok.

    • SadieGirl on March 17, 2012

      I have made this over and over and use Portabella mushrooms. Everyone who eats it says it is the best!

  • Grilled veal chops on a bed of arugula

    • Laura on August 15, 2011

      Page 301. This was delicious and very simple! I followed the directions for gas-grilled and, I adjusted the cook time down just a minute or two and it came out perfectly cooked -- exactly 130 degrees, as recommended by the authors. The veal was juicy and really tasty.

  • Lemon-anise biscotti

  • Chicken piccata

    • rachelsmitty on February 24, 2022

      I recommend doubling the sauce — there’s almost enough of it to go around. We serve this with salt, pepper, and garlic-roasted potatoes, which let the chicken shine and are perfect for dipping up the sauce.

  • Seafood risotto

    • wodtke on October 03, 2014

      Very nice, though not spectacular. Maybe a tad bland. I used larger shrimp than called for and sea scallops instead of bay, so the seafood wasn't done after sitting off the heat for 6 minutes. I had to add a bit more liquid and cook it on the stove 3 additional minutes. Made the squid almost but not quite overdone, so that's a viable solution if you don't have the right size seafood, or you could cut up the shrimp and scallops.

  • White bean soup with winter vegetables

    • Lsblackburn1 on October 26, 2021

      I used cicerchia beans from Rancho Gordo and this was delicious. With bread and Parmesan cheese - perfect for a stormy fall evening.

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  • ISBN 10 0936184582
  • ISBN 13 9780936184586
  • Published Aug 31 2006
  • Format Hardcover
  • Language English
  • Countries United States

Publishers Text

2003 IACP Award Winner! Single Subject Category!


This cookbook provides 337 recipes covering the wide range of Italian cooking. Learn how to make regional dishes such as Tuscan tomato and bread soup, Sicilian chickpeas and escarole, risi e bisi, Sicilian fish stew, Roman-style stuffed braised artichokes, and pasta all'Amatriciana.
Italian-American favorites are also well- represented--recipes for chicken parmesan, spaghetti and meatballs, pasta primavera, baked ziti, and calzones have all been perfected. Restaurant dishes such as chicken Marsala, fritto
misto, risotto, insalata caprese, pasta e fagioli, tiramisu, and zabaglione have been streamlined for the home cook. Classic Italian family recipes such as braciole, lentil and escarole soup, rustic country bread, broccoli with garlic, biscotti, and jam crostata are also included. All of the recipes
have been tested again and again to ensure that they are foolproof.

In addition to recipes, this in-depth volume also provides answers to the questions that home cooks face every day. What are the best cheeses for the antipasto course What's the best technique for making espresso Are organic
chickens superior to non-organic What is the best way to prevent polenta from seizing

Italian Classics also contains more than 200 illustrations that show you how to shape pizza, roast peppers, hack up chicken for chicken stock, prepare artichokes, and assemble tiramisu. No-nonsense equipment ratings are also included--find out which cheese graters work best and what to look for when
shopping for a chef's knife.

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