View the print-ready version of this recipe. Why We Love This Recipe Flavor—A Mediterranean recipe with intense, distinctly Italian flavors: tomato, eggplant, basil, and lots of flavor from the salted ricotta. The final taste is unique due to the sweetish flavor of the ripe tomatoes with the contrast of salt from the cheese that will…
Chicken Cacciatore
View the print-ready version of this recipe. Chicken Cacciatore, also known as Hunter’s Chicken, is a classic Italian dish that’s packed with rich, bold flavors. The name “cacciatore” comes from the Italian word for hunter, and it is said to have originated with Italian hunters who would prepare it over an open fire using ingredients…
This Is the ‘Trendy’ Italian Meat With 1,000 Years of Staying Power
By Stephanie Breijo From Los Angeles Times Los Angeles—Rounds of sliced-thin, pink, white-speckled mortadella are popping up on sandwiches, on charcuterie plates and even in the occasional cocktail in Los Angeles, but it’s hard to view any food item depicted in ancient Roman carvings as a flash in the pan. The Italian deli meat that…
The Secret to New York’s Best Cacio e Pepe
Italian food has given the world so many different ways to carb-load, and it only makes sense to pay homage to one of Italy’s oldest recipes, cacio e pepe. The legend of cacio e pepe first started around the time of Rome’s birth — about 2,500 years ago when shepherds and merchants carried around the dish’s key…
What Is the Difference Between Italian and Swedish Meatballs?
The concept behind a meatball is fairly simple: it’s just ground meat rolled into a ball and cooked. But just like with bread and dumplings, just about every culture has put its own twist on this dinnertime staple. And while some lesser-known meatball recipes might make the list of vintage foods no one makes anymore, Swedish and Italian…
Pasta E Fagioli
When you consider the quintessential ingredients of Italian cuisine, your mind likely dreams up visions of dried pasta, tomatoes, and an assortment of fresh cheeses. But one ingredient that shouldn’t be overlooked is fagioli, which translates to “beans” in English. Legumes, in their many varieties, have been a monument in Italian cooking for centuries, but perhaps no…
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