Red Sauce How Italian Food Became American




Caruso Sauce in 1939

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Tuesday, July 19th, 2022 | 685 views

This spaghetti and red sauce is not spaghetti -- but rather its bucatini -- and its not Caruso sauce -- because who wants to eat sauce with liver in it

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.

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French Bread Pizza

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Tuesday, July 12th, 2022 | 561 views

french bread pizza made with old bread

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.

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Inventing English Muffin Pizza

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Tuesday, July 5th, 2022 | 981 views

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.

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The Mayor’s Amatriciana

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Monday, June 27th, 2022 | 549 views

Italian celebrity chef Carlo Cracco created quite a stir when he suggested a secret ingredient his version of Spaghetti alla Amatriciana. He added garlic.

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What Do Pants Have to Do With Pizza?

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Tuesday, June 21st, 2022 | 853 views

Pants and pizza come together to make calzone

You might be wondering what a pair of pants and a pizza has to do with calzone.

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Aragosta Fra Diavolo

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Tuesday, June 14th, 2022 | 664 views

Aragosta is the Italian term for lobster. Lobster fra Diavolo is an American invention. So what the heck is Aragosta Fra Diavolo?

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American Polpette

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Tuesday, June 7th, 2022 | 386 views

American Meatballs

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.

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Cookbook: Where to Dine in Thirty-Nine

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Tuesday, May 31st, 2022 | 414 views

Where to dine in thirty-nine is an essential cookbook of the era

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.

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Molignane alla parmisciana

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Tuesday, May 24th, 2022 | 411 views

Eggplant parm

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.

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Vodka Rosse

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Tuesday, May 17th, 2022 | 384 views

This vodka and cream sauce comes from an American cookbook, but based on recipes collected in Italy.

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