Italian American | Saveur

Carbone’s Cherry Pepper Ribs

Mario Carbone — Sat, 22 Jul 2023 06:53:08 +0000

Photography by Anthony Mair; Courtesy of MGM Resorts International

At New York City’s Carbone—and its younger Las Vegas outpost in Aria Resort—Berkshire pork spare ribs from Heritage Foods are brushed with a sweet, garlic glaze, finished over a wood fire, then topped with a mixture of fresh and pickled chiles. “I love this dish because it’s completely non-traditional to the Italian-American menu,” says chef Mario Carbone. “It’s a curveball that we throw, but somehow, once it hits the table, it looks perfectly at home.”

Fresh cherry peppers come into season in late summer and often can be found at farmers markets and Italian grocery stores. (If you can’t track them down, though, thinly sliced green jalapeños will get the job done.) Pickled cherry peppers are available year-round in well-stocked supermarkets and online. The individual components of this recipe can be made a day or more ahead of time, and the final step is a quick and easy one, making Carbone’s cherry pepper ribs an impressive flex for outdoor entertaining. At his restaurants, the ribs are served over a bed of coleslaw, but any crunchy fresh salad would make a fine accompaniment. — Kat Craddock

Note: Slow cooking the meat in a layer of plastic wrap seals in its flavor and moisture, mimicking the effect of sous vide cooking. However, if you prefer not to cook in plastic, you may also omit this layer and bake only aluminum foil. We tested a plastic-free version and found the ribs still came out tender and juicy.

Yield: 4–6

Time: 12 hours

Ingredients

For the brined ribs:

1½ cup kosher salt
⅓ cup sugar
1 medium lemon, halved crosswise
1 whole garlic head, halved crosswise
2 Tbsp. whole black peppercorns
1¾ tsp. crushed red chile flakes
One 4-lb. pound rack spare ribs

For the spice rub:

2 Tbsp. whole fennel seed
1½ tsp. crushed red chile flake
⅓ cup light brown sugar
2 Tbsp. garlic powder
2 Tbsp. onion powder
1½ tsp. dried oregano

For the roasted garlic gaze:

1 cup olive oil, plus more
Garlic cloves from 1 large head, peeled
½ cup sugar
½ cup red wine vinegar

For serving:

½ cup fresh cherry peppers, stemmed and thinly sliced
½ cup sweet or hot pickled cherry peppers, stemmed, seeded, and quartered
Shredded cabbage or coleslaw (optional)

Instructions

To a large pot over high heat, add 2 quarts water and the salt and sugar. Bring to a boil, remove from the heat, and stir until the salt and sugar have dissolved. Add 2 quarts cool water, the lemon and garlic halves, and the black peppercorns and chile flakes, then transfer the brine to a large enough container in which to submerge the meat. Add the ribs to the brine, cover tightly, and refrigerate for at least 6 and up to 24 hours.
Meanwhile, make the spice rub: In a spice grinder or small food processor, grind the fennel seeds and chile flakes to a fine powder. Transfer to a small bowl, stir in the brown sugar, garlic and onion powders, and oregano, and set aside.
Make the roasted garlic glaze: Preheat the oven to 300°F. To a small ovenproof pot or baking dish, add the olive oil and garlic, adding more oil as needed to fully submerge the cloves. Cover tightly with a lid or aluminum foil and bake until the garlic is golden and very tender when poked with a fork, about 1 hour.
Carefully remove the pot from the oven and set it aside to cool to room temperature. Transfer the garlic cloves to a cutting board and, using a chefs knife, smash and chop to a fine paste. Reserve both the garlic paste and the garlic-infused oil.
In a small pot over medium heat, stir together the sugar and red wine vinegar. Cook, stirring frequently, until the liquid has reduced in volume by half and is thick enough to coat the back of a spoon. Remove from heat, cool slightly, and stir in the roasted garlic paste. Set the glaze aside.
Cook the ribs: Turn the oven down to 275°F. Arrange a few long layers of plastic wrap over a large work surface. Transfer the ribs to the plastic wrap, discarding the brine. Sprinkle the spice rub all over the rack, turning a few times to completely coat. Wrap the plastic up and around the ribs tightly, then wrap tightly in aluminum foil.
Transfer the packet of ribs to a large rimmed baking sheet and bake until the meat is tender when poked with a knife, but not yet falling off the bone, about 2½ hours. Remove the tray from the oven and set aside without unwrapping until cool enough to handle, 15–20 minutes.
Meanwhile, preheat a grill, grill pan, or broiler to cook over (or under) medium heat.
Working over the baking sheet to catch any accumulated juices, remove and discard both the foil and the plastic wrap. Pat the cooked ribs dry with paper towels and transfer to a clean, dry cutting board.
Using a sharp chefs knife, cut straight down between each bone to divide the rack into individual ribs. Brush each rib lightly with the reserved garlic-infused oil. If finishing under the broiler, arrange the ribs in a single layer on a dry baking sheet.
A few minutes before you plan to serve the ribs, grill or boil them, turning occasionally, until lightly browned all over, about 10 minutes. Brush generously with the reserved glaze and continue cooking until the glaze is sticky and lightly caramelized, 5–7 minutes more. Transfer to a platter, top with fresh and pickled chiles, and serve the cherry pepper ribs hot, with coleslaw or shredded cabbage on the side, if desired.

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Introducing Your Favorite In-Home Pizzaiolo: You

Ellen Fort — Mon, 05 Jun 2023 16:01:45 +0000

Image Courtesy of Ooni

There’s nothing like a pizza hot from the oven—the cheese still bubbling atop a puffy, blistered crust. Until recently, that kind of pizza perfection was limited to restaurants with seasoned pizzaiolos and wood-burning ovens. My homemade pies were lackluster at best; conventional ovens, I learned, don’t get ripping-hot enough to achieve that crispy, chewy crust.

But a year ago, Ooni’s gas-fueled oven changed the game at my house—as it did for many cooks across the country. Suddenly I had the power to turn out beautiful pizzas on my back patio in record time. What was once a lost cause became an obsession as I perfected my dough’s hydration levels and fermentation time, and experimented with sauces and toppings.

There was only one hitch—subjecting myself to whatever extreme weather had landed on my doorstep didn’t always appeal. Enter the Ooni Volt 12, the first indoor pizza oven of its kind. It hit the market this spring and has quickly become my go-to rain-or-shine pizza partner.

At first glance, the Volt 12 resembles Ooni’s other products, with its black casing and gray accents. However, the Volt 12 has a triple-paned borosilicate glass door with a handle that remains cool to the touch—even when the inside of the oven is a roaring 850 degrees Fahrenheit. I found that the door (and the entire oven) is so well insulated that very little heat escapes at all, making it welcome in small kitchens prone to overheating.

The Volt 12 is also exceptionally precise. Whereas flames require close monitoring and are harder to control, the Volt 12’s electric heating coils are regulated via a temperature dial (we love a dial!). Additionally, there are adjustable heating elements both above and below the pizza stone. Whether I’m going full leopard on a Neapolitan pie or channeling my favorite New York pizzeria, the ability to turn things up or down mid-bake helps prevent soggy bottoms and charred tops.

Then there’s the stone. Forget preheating for an hour (while your house preheats, too): The Ooni Volt 12 reaches its maximum temperature within 20 minutes and quickly comes back up to temperature between pizzas. I also found the 13-inch stone to be quite roomy for my needs; a deep-dish pan fits easily inside. Its generous size offered more wiggle room when rotating the pizza as well, something that has to be performed with urgency and precision when cooking with an open flame. (Unfortunately, pizza-turning is a skill you’ll have to master on your own, regardless of how fantastic your pizza oven is.)

The built-in timer is also a welcome tool, particularly when I’m cooking on my second glass of wine, or when there’s commotion (cinders are not a crowd-pleasing topping at a pizza party, it turns out). Equally helpful is the oven light, which helps me watch the pizza’s progress, and the ability to instantly change the temperature or balance the heating elements.

Overall, the Volt 12 accomplishes everything it sets out to do, and more. Not only is it a perfect oven for indoor cooking—it is weather-resistant and portable (it even has handles), so it can come along on adventures—as long as there’s a plug. There’s also no chance of running out of propane or wood at an inopportune time, a particular type of agony that will stop pizza night in its tracks.

As I’ve realized over the last few months, a well-made pizza oven is an investment that pays off—in pizza, family fun, and happiness.

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Rao’s Famous Lemon Chicken

SAVEUR Editors — Mon, 18 Mar 2019 22:43:12 +0000

Photography by Belle Morizio; Food Styling Pearl Jones; Prop Styling by Dayna Seman; Platter by Ivo Angel

A platter of this saucy, zippy lemon chicken goes out to nearly every table at Rao’s in New York City, the Italian American institution that’s famously hard to get into. All the more reason to whip up the old-school classic at home.

This recipe ran alongside Thomas McNamee‘s 1998 article, “The Hangout.”

Yield: 6

Time: 50 minutes

2 cups fresh lemon juice (from about 13 lemons)
1 cup extra-virgin olive oil, plus more for greasing
1 Tbsp. red wine vinegar
½ tsp. dried oregano
1 garlic clove, finely chopped
Kosher salt and freshly ground black pepper
Two 2½-lb. chickens, their legs, thighs, and wings separated and breasts halved on the bone
¼ cup coarsely chopped fresh parsley leaves

Instructions

Position a rack in the upper third of the oven and preheat to 450ºF. In a large bowl, whisk together the lemon juice, oil, vinegar, oregano, garlic, and salt and black pepper to taste.
On a greased baking sheet, generously season the chicken with salt and toss to coat. Arrange skin-side down and bake for 15 minutes. Turn the chicken pieces and continue cooking until the skin is golden and crisp and the juices run clear, about 10 minutes more. Preheat the broiler to high.
Transfer the chicken to the bowl with the lemon mixture and toss to coat, then use a slotted spoon to transfer back to the baking sheet and arrange skin-side up. (Reserve the remaining liquid.) Broil until sizzling and deep golden brown, 10–15 minutes. Transfer to a platter, then pour the remaining sauce over top. Sprinkle with the parsley and serve.

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Kale Pesto Pasta

Fatima Khawaja — Tue, 07 Mar 2023 00:31:10 +0000

Photography by Linda Xiao; Food Styling by Christine Albano; Prop Styling by Dayna Seman

Welcome to In Good Season, SAVEUR’s column on making the most of local produce according to contributing editor Fatima Khawaja. Here you’ll find creative, unfussy meal ideas plus plenty of cooking advice—like what to do with that bumper crop of zucchini or how to store delicate heirloom tomatoes. Follow along, and you’ll learn how to turn the season’s bounty into easy plant-based meals.

Kale takes center stage in this silky, anchovy-laced sauce. Blanching the fibrous greens before blending them both softens their texture and preserves their vibrant color. This kale pesto recipe leans on all-season pantry basics and a little bit of time. It’s one of the ways I make sure my young daughter gets plenty of green vegetables and her favorite pasta in one go.

Featured in: “Eating Your Greens Is Easy with These Lovely, Leafy Kale Recipes.”

Yield: 4

Time: 30 minutes

1 bunch lacinato kale, stems removed, leaves washed
½ cup grated Parmigiano-Reggiano, divided
⅓ cup extra-virgin olive oil, plus more as needed
¼ cup packed basil leaves
3 anchovy fillets
1 Tbsp. fresh lemon juice
1 garlic clove, peeled
Kosher salt and freshly ground black pepper
2 Tbsp. Calabrian chile paste (optional)
1 lb. dried rigatoni or other short pasta

Instructions

Fill a medium bowl halfway with ice water and set aside. Set a colander in the sink.
Fill a medium pot halfway with water and bring to a boil. Add the kale leaves and cook, stirring occasionally, until wilted and tender, about 2 minutes. Using tongs, transfer the kale to the ice water bath, reserving the cooking liquid in the pot. Once completely cold, strain the kale through the colander, then transfer the leaves to a blender. Add the Parmesan, olive oil, basil, anchovies, lemon juice, and garlic. Blend on high until the sauce is smooth and silky, adding more olive oil, a tablespoon at a time, if needed. Stir in the chile paste (if using), season with salt and black pepper to taste, then set aside.
Season the kale-cooking liquid generously with salt, then bring to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta, discarding the cooking liquid, then return the pasta to the pot. Scrape the reserved kale pesto into the pasta and toss well to coat. Serve warm or at room temperature.

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Crackly Lemon-Rosemary Focaccia

SAVEUR Editors — Tue, 29 Jan 2008 10:00:00 +0000

Photography by Belle Morizio

As focaccia evolved in Italy, across the Atlantic, Italian American bakers were making their own versions, riffing on the recipes from the Mother Country with toppings that would’ve been novel in the bread’s homeland. The 1990s, as many of you will recall, were a simpler time for focaccia. Most of it was spongy and rosemary-perfumed à la Macaroni Grill. The bread was a gateway to a world of Italian flatbreads Americans are still discovering. This version, a happy middle ground between Italy and America, tops a Ligurian-style dough with nontraditional lemon slices.

This recipe is adapted from a version served by the late, great Marcella Hazan, which ran alongside Kathleen Brennan’s 2001 story, “Memory: Steeped in centuries of symbolism and tradition, rosemary is a hardy, aromatic and intensely flavorful ingredient, virtually impossible to forget. ”

Featured in “How ‘Italian’ Is Rosemary Focaccia, Anyway?”

Yield: One 12-in. loaf

Time: 4 hours 40 minutes

1 tsp. dry instant yeast (not active dry)
4 cup (1 lb. 3 oz.) all-purpose flour, plus more for dusting
1 Tbsp. (¼ oz.) fine sea salt
¼ cup plus 2 Tbsp. extra-virgin olive oil, divided, plus more for greasing
½ cup fresh rosemary leaves (from about 8 sprigs), divided
1 medium, thin-skinned lemon, washed, thinly sliced into rounds, seeds removed
Medium-coarse or flaky sea salt, for sprinkling

Instructions

In the bowl of a stand mixer fitted with the dough hook, dissolve the yeast in 1¾ cups room temperature water. Add the flour and mix on low speed just until all of the flour is hydrated and a shaggy dough begins to form, 1–2 minutes. Turn off the mixer, cover the bowl with a clean kitchen towel, and set aside for 30 minutes (this allows the flour to hydrate and gluten to begin to form gently while the yeast activates).
Measure ¼ cup plus 2 tablespoons of the rosemary leaves and coarsely chop. Set the remaining 2 tablespoons of unchopped leaves aside for topping.
Uncover the bowl, add the salt and 2 tablespoons of the oil, and mix on low speed until fully incorporated, 3–4 minutes. Turn the mixer to second speed and mix until the dough is smooth and shiny, 3–4 minutes more. Turn the mixer back down to low, add the chopped rosemary, and continue mixing just until the leaves are evenly distributed, about 1 minute. Turn off the mixer.
Lightly flour a clean work surface, turn the dough out onto it, and form into a smooth ball. Lightly oil a large, clean bowl, place the dough in it, and cover with a lid or plastic wrap. Set aside to rise in a warm place until the dough is puffed, gassy, and not quite doubled in volume, about 2 hours.
Grease a 9- by 13-inch rimmed baking sheet or cake pan with 2 tablespoons of the olive oil. Transfer the dough to the baking sheet and press down to an even layer (the dough won’t yet reach the edges of the pan.) Cover loosely with plastic wrap and set aside until puffed and bubbly, about 1 hour.
Place a rack in the center of the oven and preheat to 400°F. Uncover the dough and use your fingertips to lightly dimple and stretch it until it reaches the edges of the pan. Arrange the lemon slices and remaining 2 tablespoons of the rosemary evenly over the surface, pressing the lemon slices down gently to adhere. Brush with the remaining olive oil, sprinkle to taste with coarse or flakey salt, and bake until golden, 35–40 minutes.

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Sourdough Pizza Dough

Chad Robertson — Mon, 18 Mar 2019 22:25:38 +0000

Adapted from the Basic Country Bread recipe in Chad Robertson's book Tartine Bread, this mild sourdough makes an excellent pizza. Pre-mixing the liquids and flours and setting it aside without salt for about 40 minutes—a technique called "autolysation"—allows the flour to hydrate fully and the gluten to develop gently, improving the texture of the finished crust. Knead this dough only very slightly, instead relying on a long fermentation time and periodic folding to develop the dough's structure. Get the recipe for Sourdough Pizza Dough ». Kat Craddock

Adapted from the Basic Country Bread recipe in Chad Robertson’s book Tartine Bread, this mild sourdough makes an excellent pizza. Pre-mixing the liquids and flours and setting it aside without salt for about 40 minutes—a technique called “autolyse”—allows the flour to hydrate fully and the gluten to develop gently, improving the texture of the finished crust. Knead this dough only very slightly, instead relying on a long fermentation time and periodic folding to develop the dough’s structure.

This recipe calls for a sourdough starter. Revive your starter with a feeding 8–12 hours prior to when you want to mix the dough. If you don’t have your own starter, ask your local artisan bakery to share some with you, or order this packaged fresh starter from King Arthur Flour. If you’re feeling patient, you can also try making your own. — Kat Craddock

100 grams sourdough starter (about ⅓ cup)
450 grams all-purpose flour (3⅓ cup), plus more for dusting
50 grams whole wheat flour (⅓ cup)
10 grams kosher salt (1 Tbsp.)

Instructions

In a large bowl, use a wooden spoon to combine 375 grams (1⅔ cup) room temperature water with the sourdough starter. Add the all-purpose and whole wheat flours and continue stirring until the flour is totally hydrated and no dry spots remain. Set aside at room temperature for 40 minutes.
After resting the dough, sprinkle the salt over the surface and incorporate by gently kneading a few times right in the bowl. (The dough will be quite soft and loose to start; don’t worry about kneading it smooth at this stage.) Cover the bowl loosely with a lid or plastic wrap and set aside.
After 30 minutes, use wet hands to scoop the dough up from one side of the bowl. Lift one side of the dough, stretching it up and folding it over the dough that remains in the bowl. Grab the opposite side of the dough and stretch it over the dough again in the opposite direction. Finally, scoop the dough up from the center, lifting it entirely out of the bowl, and flip it over, so that the bottom of the dough is now on the top. This is one “fold”. Cover the bowl again and set aside. Continue resting the dough, folding it in this manner every 30 minutes for a total resting time of 3 hours. The dough should be gassy, glossy, and very smooth. At this stage, the dough can be refrigerated overnight or divided in half and gently stretched into thin rounds for pizza. (Lightly flour the dough and your work surface with all-purpose flour as needed when shaping.)

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Pan Roasted Duck Breast with Scotch Broth

Chef Matthew Hardner, Highlands NYC — Mon, 18 Mar 2019 22:34:25 +0000

Matt Taylor-Gross

Pan Roasted Duck Breast with Scotch Broth Matt Taylor-Gross

How chef Matthew Hardner’s cooking has been influenced by both American and Scottish cuisines

Featured in: Two Worlds, One Dish

Yield: serves 2

Ingredients

Scotch Broth

1 leek, chopped
2 celery sticks, diced
2 onions, diced
2 carrots, diced
1 turnip, diced
1 potato, diced
1 qt. dark duck stock
1 cup pearl barley
handfuls fresh parsley leaves
splashes olive oil
salt and pepper to taste

Slow Roasted Duck Legs & Pan Fried Duck Breast

2 legs from a Long Island Duck
2 breasts from a Long Island Duck

Instructions

For the duck legs: While you’re making the scotch broth, have the duck legs in the oven. Preheat oven to 325 degrees. Rub the duck legs with oil, salt, and pepper. Place on a baking tray and cover with foil cook for 1 ½ – 2 hours until the meat falls away from the bone. Once done, pull apart meat and mix into scotch broth.
For the duck breasts: Score fat side of the duck breast on a cross hatch diagonal. Season with salt and place into a cold non stick pan fat side down on a medium heat, the fat will slowly render and you may need to remove some while cook depending on the size of the breast. Cook for 8 – 10 minutes, turning it over and continue to cook for and additional 2 – 4 minutes. Allow to rest for 10 minutes. Slice and serve over Scotch Broth

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Spaghetti and Broccoli with Carbonara Sauce

Organic — Mon, 18 Mar 2019 22:32:17 +0000

This vegetable-laden riff on classic carbonara features crisp bacon, crunchy broccoli, and an eggy, cheesy sauce that clings perfectly to hot spaghetti. Be sure to top with plenty of cheese and black pepper.

Yield: serves 2-3

1 large egg plus 2 egg yolks
¹⁄₄ cup heavy cream
salt and freshly ground black pepper
8 oz. bacon or pancetta, finely chopped
2 ¹⁄₂ cups small broccoli florets
1 clove garlic, finely chopped
¹⁄₂ lb. dry spaghetti
3 tbsp. grated Grana Padano cheese, plus more for garnishing

Instructions

Set a pot of heavily salted water to boil for the pasta. Meanwhile, to a large heatproof mixing bowl, add the egg yolks, heavy cream, 3 Tbsp. Grana Padano, and a generous pinch each of salt and black pepper; whisk to combine. Set the bowl aside and let come to room temperature.
Set a paper-towel-lined plate next to the stove. In a large skillet over medium heat, add the chopped bacon and cook, stirring occasionally, until some of the fat has rendered and the bacon is crisp, about 13-14 minutes. Remove the bacon with a slotted spoon or spatula and transfer to the paper-towel-lined plate (reserve about 2 Tbsp. fat in the skillet). Lower the skillet to medium heat and add the broccoli; season lightly with salt. Cook, stirring occasionally, until the broccoli is slightly softened but still bright green, about 3-4 minutes. Stir in the garlic and cook until fragrant, one minute more. Turn off the heat.
Season the boiling pasta water with salt, add the spaghetti and cook just until al dente. Using tongs, transfer the spaghetti in batches to the bowl with the egg mixture, stirring rapidly with the tongs after each addition. Do not drain the pasta water.
Add the broccoli-garlic mixture and the crisp bacon to the pasta and toss well. Adjust the seasoning and loosen the sauce as needed using one tablespoon at a time of the pasta cooking water. Divide among two plates and garnish with more cheese and black pepper as desired.

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Chicken Cutlets with Grana Padano and Black Pepper

Organic — Mon, 18 Mar 2019 22:36:53 +0000

A combination of grated Italian cheese and spicy black pepper turn classic chicken cutlet breading into a dish everyone will want seconds of. Serve cutlets with a squeeze of lemon and your favorite vegetable side.

Yield: serves 4

3 oz. finely grated Grana Padano cheese
³⁄₄ cup finely ground breadcrumbs
2 tsp. freshly ground black pepper
1 tsp. dried oregano
¹⁄₄ tsp. dried thyme
¹⁄₄ tsp. garlic powder
¹⁄₂ tsp. kosher salt, plus more to taste
2 eggs
2 boneless, skinless chicken breasts (about 1 ½ lb. total)
5 tbsp. olive oil
4 lemon wedges, for serving

Instructions

In a medium bowl, combine the grated Grana Padano cheese, breadcrumbs, pepper, oregano, thyme, garlic powder, and kosher salt.
In a separate medium bowl, whisk the eggs with 1 teaspoon water and a pinch of salt.
Place each chicken breast between 2 large sheets of plastic wrap. Using the flat side of a meat tenderizer or a small rolling pin, pound the cutlets out until they are 1⁄3-inch thick. Remove the plastic wrap, cut each breast in half (you should have 4 pieces total). Season the chicken pieces lightly with salt on both sides.
Dredge each cutlet in the egg mixture, followed by the breadcrumb mixture, packing the crumbs on to any places where they fall away from the meat.
In a large, nonstick skillet set over medium-high heat, heat half of the olive oil until the oil just begins to shimmer. Working 2 at a time, add the cutlets to the pan and cook, turning once, until golden-brown on the outside and the inside is cooked through, 8 to 10 minutes total. Transfer to a paper-towel-lined plate. Repeat with the remaining cutlets.
Serve the cutlets with your favorite vegetable side dish and lemon wedges for squeezing. Sprinkle with more grated cheese if desired.

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Classic Italian American Recipes

Organic — Mon, 18 Mar 2019 22:21:15 +0000

Baccala Salad

This refreshing salt cod salad is a staple Italian-American Christmas Eve dish. Get the recipe for Baccala Salad » Todd Coleman

Braised Artichokes

Earthy and tender, these artichokes are a favorite antipasto at Frankies Spuntino restaurants in New York City. Get the recipe for Braised Artichokes » Todd Coleman

Calamari with Potatoes and Peas

Saveur kitchen assistant Alex Saggiomo shared his family’s recipe for the classic Southern Italian dish, typically served for the Feast of the Seven Fishes. Get the recipe for Calamari with Potatoes and Peas » Todd Coleman

Chicken Vesuvio

This garlicky chicken dish is a specialty of Chicago’s Italian-American restaurants. Get the recipe for Chicken Vesuvio » Todd Coleman

Cioppino

This hearty version of San Francisco’s signature seafood soup comes from Sotto Mare in North Beach. Get the recipe for Cioppino » Barbara Ries

Escarole Soup

Escarole lends sweet depth to this comforting soup from former Saveur executive editor Dana Bowen. Get the recipe for Escarole Soup » Todd Coleman

Johnny Marzetti

The bygone restaurant Marzetti’s in Columbus, Ohio, invented this cheesy noodle casserole. Get the recipe for Johnny Marzetti » Todd Coleman

Lasagne

This hearty lasagne from Rubirosa in New York City is made with sweet fennel sausage and tiny meatballs. Get the recipe for Lasagne » Todd Coleman

Lobster Fra Diavolo

This spicy seafood pasta features large pieces of sweet lobster tossed with bucatini and a fresh, flavorful tomato sauce. Get the recipe for Lobster Fra Diavolo » Todd Coleman

Pasta con le Sarde

Further proof that the Sicilians really know what’s up when it comes to preparing sardines. Get the recipe for Pasta con le Sarde »

Rabbit Ragu with Garganelli

This flavorful ragu is served with fresh tarragon-flavored garganelli at Frankies Spuntino restaurant in Brooklyn, New York, but is delicious with any kind of pasta. Get the recipe for Rabbit Ragu with Garganelli » Todd Coleman

Sausage and Peppers

Skillet-seared sausage with fried peppers and onions is a simple, filling campfire meal. Get the recipe for Sausage and Peppers » Todd Coleman

Sauteed Sole with Olives

This dish, whose topping resembles a tapenade, is wonderful served alongside roast potatoes. Get the recipe for Sauteed Sole with Olives »Back to Italian America » Todd Coleman

Shrimp Scampi

This simple, delicious seafood pasta, full of flavor from garlic, shallots, and red chile flakes, is a staple of Italian-American restaurants. Get the recipe for Shrimp Scampi » Todd Coleman

Spaghetti and Meatballs

Lou Di Palo shared his grandmother’s recipe for the meatballs that he sells at his family’s store, Di Palo’s Fine Foods, in New York City; they’re composed of pork, beef, and veal and flavored with four kinds of cheese. Get the recipe for Spaghetti and Meatballs » Todd Coleman

Stuffed Calamari

Squid stuffed with breadcrumbs, pecorino, parsley, and oregano is a Feast of the Seven Fishes favorite. Get the recipe for Stuffed Calamari » Todd Coleman

Utica Greens

Utica greens, named for the New York town where Italian factory workers settled in the 1900s, is a sauté of escarole, bread crumbs, potatoes, and hot peppers. Get the recipe for Utica Greens » Todd Coleman

Whole Roasted Branzino with Fennel and Onions

Onions and fennel provide a flavorful base for whole roasted fish. Get the recipe for Whole Roasted Branzino with Fennel and Onions » Todd Coleman

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