617 italiano recipes

Sliced Roma tomatoes layered with sweet Maui onions, fresh basil, and a drizzle of white wine vinegar and olive oil. A breezy, no-cook island-inspired salad ready in 20 minutes.

Potato leek soup with sweet corn, carrots, celery, and a hit of hot paprika. A rustic German-style soup with a partially blended texture and only a splash of cream for finishing.

Chicken and spinach stuffed shells pulverize cooked chicken breast with Italian seasoning, fennel, and spinach into a savory paste, then bake inside jumbo pasta shells under your favorite sauce.

Crimini-shingled mahi mahi: fish fillets crowned with thin-sliced mushrooms seared golden, served on garlic mashed potatoes with slow-roasted tomato petals. A restaurant-style seafood plate.

Italian sausage, sweet peppers, onion, and a whole head of garlic roast together until caramelized, then toss with penne and a tangy roasted-garlic balsamic dressing. Great hot or as a room-temp pasta.

Indian tacos build hot frybread into open-faced plates piled with stewed anasazi beans, roasted Anaheim chiles, avocado, plum tomatoes, arugula, and red onion. Pueblo and Navajo street-food at home.

Charred flatbread topped with creamy ricotta, juicy tomatoes, fresh basil, and roasted garlic oil. Grill it in 10 minutes for the smokiest summer appetizer.

Only 5 ingredients and very quick and easy to prepare chicken soup that's suitable for chicken dinner.

Fettuccine Uzie tosses shrimp and sea scallops in a buttery cream sauce with shallots and garlic. The pasta starch thickens the sauce naturally for a silky, rich finish.

Italian baked stuffed littleneck clams on the half shell with seasoned breadcrumbs, Parmesan, olive oil, and white wine. Broiled until golden and served sizzling.

Boneless turkey simmered with new potatoes, corn, tomatoes, and green pepper in a herb-seasoned broth. This hearty Vermont stew is fall comfort in a bowl.

Golden-seared chicken breasts simmered with diced tomatoes and broccoli, topped with melted mozzarella. One skillet, 30 minutes, and dinner's on the table over pasta or rice.

Spaghettini alla carrettiera with a spicy tomato-vodka cream sauce made from fresh tomatoes, garlic, dried chili, and heavy cream. A fiery Italian pasta that's silky smooth.

Stuffed zucchini blossoms (kolokytholouloutha yemista) filled with rice, fresh mint, parsley, tomato, and olive oil, then simmered in water. A traditional Greek vegetarian appetizer.

Linguini with roasted tomato sauce, grilled Roma tomatoes, sauteed portobello mushrooms, and fresh basil. A restaurant-style plated pasta with elegant presentation and deep roasted flavor.

Cherry tomato and grilled onion salad tossed in a double vinegar dressing with white wine and balsamic vinegar, olive oil, garlic, and Italian parsley. A quick warm-cool side dish.