There are few fusion foods that cause more controversy than bagel pizzas. The question of who invented the bagel pizza is an east coast / west coast rivalry bigger than Notorious B.I.G. and Tupac.
The 1912 cookbook Simple Italian Cooking is one of the first English language cookbooks featuring Italian cuisine, and the collection translates many of the recipes of Artusi’s massive collection, Science in the Kitchen and the Art of Eating Well.
In the late 1970s, Burger King was losing the burger wars. McDonalds had come to dominate fast food on a national level. A number of factors contributed to Burger King lagging behind like poor management and the introduction of burger alternatives didn’t help the situation either.
Available today is a new Italian-American inspired cookbook from Angie Rito and Scott Tacinelli, who teamed up with Jamie Feldman, a cookbook writer and editor. Italian American: Red Sauce Classics and New Essentials: A Cookbook promises a modern take on classic red sauce recipes.
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.
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Ian MacAllen
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