A new pasta cookbook is available today from Missy Robbins, the chef at Misi and Lilia in Brooklyn. Both the chef and her restaurant are known fro for handmade pasta. Pasta: The Spirit and Craft of Italy’s Greatest Food, with Recipes explores 40 handmade pasta shapes.
On Christmas Eve, 1952, Remo, the Rome Zoo’s two-year-old elephant suddenly died of a heart attack.
After failing to read the recipe instructions, I improvised this tomato sauce recipe using fresh Roma tomatoes from the farmer’s market and Rancho Gordo beans.
The season for fresh farmers’ market tomatoes is coming to an end. Unlike the tomatoes in the height of the summer, late season tomatoes are better cooked than raw. It might also be possible to score a deal on tomatoes slightly passed their prime.
Vodka sauce pastas rapidly spread during the 1980s. The New York Times panned Joanna’s penne and vodka sauce, although its often credited as an early iterations of the famous dish.
Italian-American recipes often call on salted pork products. Some early recipes don’t bother specifying, simply calling the pork “salt pork” to distinguish it from fresh, raw meat. Pancetta, guanciale, and prosciutto are three of the most common of these Italian meats.
First published in 1847, The Carolina Housewife offered a survey of American cuisine at the time. Its more likely this recipe derives from Spanish influences rather than Italian as there were few Italian immigrants in the United States at the time. Tomatoes at the time were also more likely to be used in Catsup, a […]
Perhaps the first recorded tomato sauce in Europe, Antonio Latini presented a recipe in his 1692 publication Lo Scalco alla Moderna and suggested it could be served with anything boiled, meaning it wasn’t specifically a pasta sauce. More likely it was served over a protein like fish or meat. Ingredients 6 tomatoes 1 onion Peppers […]
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