Caruso Sauce in 1939
By Ian MacAllen
Tuesday, July 19th, 2022 | 685 views
Chicken liver isn’t the most popular of meats these days, but for most of the 20th century it was the key component of a popular spaghetti dish.
Chicken liver isn’t the most popular of meats these days, but for most of the 20th century it was the key component of a popular spaghetti dish.
French Bread Pizza is often associated with Stouffer’s, the frozen food giant that helped popularize lasagna. French Bread Pizza followed a few years later. Stouffer’s launched the product in 1974 with an eye toward pizza ovens, then an increasingly popular home appliance.
Pizza took off across America during the 1950s. There were numerous contributing factors to the rise in the sudden popularity, but one that profoundly shaped every day cooking was the desire for more convenient foods.
Italian celebrity chef Carlo Cracco created quite a stir when he suggested a secret ingredient his version of Spaghetti alla Amatriciana. He added garlic.
Aragosta is the Italian term for lobster. Lobster fra Diavolo is an American invention. So what the heck is Aragosta Fra Diavolo?
American-style meatballs served over spaghetti was invented by immigrants arriving in the United States. Typically, Italian meatballs were served separately rather than alongside spaghetti.
New York City has always been a city of restaurants. Diane Ashley collected recipes from restaurants across the city offering a unique snapshot of what diners were eating.
An early version of eggplant parmigiana from the 19th century, published in dialect, Molignane alla parmisciana is perhaps the first evidence of the origin of the modern dish.
This vodka and cream sauce comes from an American cookbook, but based on recipes collected in Italy.
