italian food

8 Italian Desserts To Complete Your Feast

The fried, the creamy, the frozen and spiked
Mar 13, 2015 2:45 pm

An Italian meal isnt just a meal — its a full-on feast. And what would a feast be without dessert? No, not a Little Debbie cake, and certainly not fruit. Fruit is not dessert at a feast. No, the end of this meal (a whole week of big Italian meals, actually) calls for a true labor of love, one that might involve ricotta and maybe even a little homemade limoncello. 

Here's A Lobster Fra Diavolo Recipe Two Ways

Neat and tidy? Or down ’n’ dirty? Your choice.
Mar 13, 2015 1:00 pm

You wont find lobster fra diavolo on any menus in Italy, but thats what Italian-American Week is all about. Were celebrating the dishes created here in the States, delicious sacrilege in the form of chicken parm with spaghetti, rigatoni with meatballs and devil-may-care lobster in spicy tomato sauce.

Italian Celeb Chef Heinz Beck Has Never Heard Of Most Italian-American Dishes

He seemed sorta bemused by the whole idea
Mar 13, 2015 11:00 am

Garlic bread, chicken parmigiana, spaghetti with meatballs. These are dishes just about anyone who grew up in America knows well. These are also dishes that some commonly associate with Italy. But the fact is that these dishes have very little — and in some cases nothing at all — to do with the boot-shaped country or its cuisine. So, what does one of the world's best Italian chefs think of Italian-American cuisine? Is he even aware of its existence?

6 Italian Sausages To Know And Love

Also, how to pronounce ’nduja
Mar 12, 2015 2:00 pm

One thing weve learned during Italian-American Week, besides how much we truly love all kinds of stuffed pasta, is that there is no Italian food without sausage. While Italy is world-famous for its salumi, or cured meats and sausages, the countrys fresh varieties are not to be trifled with. Whether theyre hot off the grill in a bun with peppers and onions (Italian-American style) or spread on rustic bread like the pâté of your Calabrian dreams, Italian sausage is on the menu.

Italian Wedding Soup Has Nothing To Do With Actual Weddings

It's about bringing different broths together
Mar 12, 2015 1:00 pm

In spite of its moniker, this dish is not served at Italian weddings. In fact, the only walk down the aisle in the soup’s history is the pig’s to slaughter. Writer Katie Parla gets to the bottom of this curiously named stew.

14 Ways To Use That Italian Red Sauce (Gravy)

A big pot of sauce is a prime jumping-off point
Mar 12, 2015 12:00 pm

If you’re celebrating Italian-American Week like we are, you made a big ol’ pot of tomato sauce. A really huge one. You can’t really celebrate this particular week without this particular sauce — it’s an absolute staple, and one of the most versatile blank slates for dinner ever. We have 14 ways to soak up the goodness, from pasta to vegetables to polenta to even more pasta, so don’t you worry about that big pot of sauce (or gravy, depending on the context). Everything’s going to be great.

7 Italian Neighborhoods Around America

Little Italy is thriving in these cities
Mar 12, 2015 11:00 am

The term “Little Italy” can evoke images of busy streets lined with gimmicky, tourist-filled restaurants, complete with menu-pushing waiters outside the front door and Italian flags waving wherever possible. The fact is, however, that there are still plenty of neighborhoods in the country that have stood the test of time and stayed true to their Italian heritage. Nowhere is this more evident than in their longstanding restaurants, cafés, delis and bakeries. Here is a guide to seven such neighborhoods around the U.S.

It Exists, It’s Delicious: Turducken Lasagna With Fresh Ricotta Recipe

And you need to make it
Mar 11, 2015 3:30 pm
turducken lasagna

Chef Harold Dieterle cooked up this crazy-sounding lasagna for Thanksgiving dinner one year, combining the same three meats used in the famous (or notorious, depending on your taste) turducken in a pasta sauce, then making lasagna with it. The sauce eats like a rich, slightly gamy Bolognese, with the ricotta providing smooth, creamy relief. 

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