Browsing category
Pasta fagioli, or pasta e fagioli (“pasta and beans”), is one of Italy’s most beloved peasant dishes, born in the kitchens of families who knew how to turn humble pantry staples into something deeply nourishing. Every region of Italy, and every Italian grandmother, has her own version: thick or brothy, with tomatoes or without, made […]
Cheesesteak Tortellini in Rich Provolone Sauce Ingredients Cheese tortellini: 12 oz Olive oil: 1 tablespoon Onion: 1 large, thinly sliced Beef steak: 1 pound (such as sirloin or ribeye), cut into bite-sized cubes Salt: ½ teaspoon Black pepper: ¼ teaspoon Beef broth: 1 cup Worcestershire sauce: 2 tablespoons Provolone cheese: 1 cup, shredded, plus extra […]
Spaghetti alla Carbonara is one of Rome’s most iconic dishes, a masterpiece of simplicity that transforms a handful of everyday ingredients into a silky, deeply satisfying pasta. Its exact origins are debated: some say it was created by Italian charcoal workers (carbonari), others believe it was born in the 1940s when American soldiers brought bacon […]
Seared Scallops with Pasta and Cherry Tomato Sauce is a celebration of simple, fresh ingredients cooked with care, very much in the spirit of Italian coastal cooking. Along Italy’s shorelines, from the Amalfi Coast to Puglia and Sicily, seafood pastas are often made with just a handful of ingredients: sweet shellfish, ripe tomatoes, garlic, olive […]
Creamy Chicken Piccata is a rich, elegant twist on one of Italian-American cuisine’s most beloved classics. Piccata comes from the Italian word piccante, meaning “sharp” or “tangy,” and refers to a method of preparing thin, pan-fried cutlets in a bright sauce of lemon, butter, and capers. The dish traces its roots to Italian veal piccata, […]
Italian Stuffed Peppers (Cubanelle or Anaheim) Ingredients Cubanelle peppers: 4, tops cut off and seeds removed (Anaheim peppers work too) Ground Italian pork sausage: 1 pound (mild or hot) Yellow onion: 1 small, chopped Garlic: 4 cloves, minced or grated Marinara sauce or crushed tomatoes: 1¼ cups Vegetable or chicken stock: 1 cup, divided Fresh […]
Stuffed Cubanelle Peppers Ingredients: 4 cubanelle peppers topped & seeded 1 pound ground Italian pork sausage see notes 1 small yellow onion diced 4 garlic cloves minced or grated 1¼ cups marinara sauce or crushed tomatoes 1 cup vegetable or chicken stock divided ¼ cup chopped fresh basil 1 cup pre-cooked rice see notes ¼ […]
Italian Stuffed Artichokes Ingredients For preparing the artichokes: Large globe artichokes: 6 Lemon: 1, cut in half (about 3 tablespoons juice), for the cooking water Kosher salt: for the boiling water For the stuffing: Italian breadcrumbs: 3 cups (300 g) Romano or Parmesan cheese: 2 cups (200 g), finely grated and divided 1½ cups […]
Tomato Spinach Chicken Spaghetti (No Cream, No Cheese) Ingredients For the chicken and vegetables: Sun-dried tomatoes: ¼ cup, oil-packed, drained and chopped Sun-dried tomato oil: 2 tablespoons, saved from the jar Boneless, skinless chicken: ½ pound (thighs work best), cut into bite-sized pieces Salt: ¼ teaspoon, or to taste Crushed red pepper flakes: ¼ teaspoon, […]
Creamy Paprika Steak Shells is the kind of comforting, crowd-pleasing dinner that feels indulgent yet comes together in about 30 minutes. It draws inspiration from two beloved comfort-food traditions: the rich, cream-based pasta sauces of Italian-American cooking and the smoky warmth of paprika, a spice treasured in Hungarian and Spanish kitchens. Paired with juicy seared […]