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Issue #28[all previous issues]
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Purists may note that this Italian-American specialty isn't really scampi (Adriatic crayfish)—but as its name promises, it really is shrimp cooked scampi-style.
This sandwich, similar to and Italian grinder, is a favorite at the Iowa State Fair.
This is a version of the sauce Rao’s restaurant in New York now sells nationwide.
What could be better than gooey, delicious caramel-coated apples? Gooey, delicious caramel-coated apples with nuts.
This is the perfect recipe to try when you're looking for an alternative to the classic hamburger.
Home baker Louise Piper won a 1997 blue ribbon at the Iowa State Fair with this pie. The recipe appeared in Leah Eskin's "State Fair" (July/August 1998).
This recipe is a staple of Spanish gastronomy—simple, versatile, and full of flavor.
The crispness of the apples is perfectly complemented by sweet, gooey caramel.
This is one course in a "beef seven ways" dinner.
Platters of this unexpectedly elegant dish seem to go out to almost every table at Rao’s.
Peppers are roasted daily at Rao’s. According to Rao’s Cookbook, “The smoky aroma fills the restaurant and lingers until serving time.
According to Rao’s Cookbook, this seafood salad is “perhaps the most popular dish at Rao’s”, and one whose simplicity epitomizes the Rao’s style.
Originally from Calabria, this dish is now a Rao's Restaurant standard.
At Rao’s, Italian sausage is usually added to this pasta—but since author McNamee already had penne with cabbage and sausage on the table, the kitchen served him this simpler version.
Charentais are best at room temperature, not chilled.