The Best Italian & Italian-American Recipes on the Internet
It’s ridiculous how a few quality ingredients can make such a sumptuous pasta dish. When in Rome cacio e pepe is one of two pasta dishes that I order at one of my favorite restaurants as soon as I arrive. If you’re really hungry and …
I love the intense sweet roasted red bell pepper flavor of this quick sauce. It’s a perky fresh topping for chicken, meat or fish and fantastic as a sauce for pasta. I’m using it to dress strozzapreti (choke the priest) pasta and prawns. Roasted pepper …
A northern Jersey friend enjoyed this yellow onion and anchovy whole wheat pasta dish several years ago at da Flora, one of my favorite North Beach restaurants. The food memory haunted her ever since. She hasn’t been to San Francisco since that dinner at da …
Tomatoes overflow the farmers market. I bought fresh organic San Marzano tomatoes with this pasta dish in mind. I’m in the mood for rich and creamy so I’m mixing ricotta with the quick-cooked tomato sauce and serving it with giant dried pasta tubes. The classic …
The Sicilian summer heat came early one morning. Rows of fish packed on ice sparkled in the morning sun as we searched the open-air fish market for the perfect catch for dinner. I almost bumped into this guy in the picture below swinging a long …
I scored the first of the organic San Marzano tomatoes from Happy Boy Farms at the Thursday Galleria farmers market in San Francisco’s financial district. I was lazy and wanted a simple sauce so I didn’t cook it at all. This pasta can be on …
These braciole are beef rolls filled with prosciutto, provolo and a bread stuffing with chopped egg, parsley, garlic and pecorino. The braciole braise in San Marzano tomatoes to create a sauce with deep rich flavors and a brick red color. In Italy the sauce is …
Here’s one of my favorite spaghetti sauces that’s ready in the time it takes to cook the spaghetti. The recipe comes from the the small hill town of Amatrice in the Sabine Hills northeast of Rome. You see spaghetti all’Amatriciana in all the trattorie in …
Actually it’s called ragu alla Bolognese. It’s a long-cooked meat sauce from Bologna, in the northern region of Emilia-Romagna, the culinary heart of Italy. The ragu is traditionally served with tagliatelle in Bologna, a flat pasta a bit narrower than fettuccine. The pasta’s shape is perfect …
Flavor memories of my Mom’s hunter-style braised chicken overwhelmed me. I headed down the hill to get what I needed to make this easy, rustic dish. I’m a breast man but go ahead and include all of your favorite chicken parts. The breasts take less …
A Roman friend’s son Luca shot a video of Claudio, the chef/owner of Osteria Dar Bruttone making spaghetti alla carbonara, a classic Roman pasta dish. I had to share it with you. Claudio is passionate about Roma and about its food. His osteria in the …
Two branches of the family gathered in northern Jersey to enjoy a great Italian-American meal with a Syrian twist.
Hand-crushed tomatoes, and meats galore. The traditional, long-cooked pasta sauce from Campania.
Photo by Miles Grant I was in NYC when Dungeness crab season opened last week, and couldn’t get them out of my mind. The reports were that the harvest was bountiful and the crab were big and meaty. I couldn’t wait to get back home. …