Main Course (339)
Side Dish (140)
Soups & Stews (48)
Cocktail Party (33)
Backyard BBQ (12)
Bamonte's Greg Ferro
The basic, classic Italian-American food at Bamonte's in Williamsburg, Brooklyn, is so beloved that it draws regulars over the bridges from Manhattan.
Both bold and refreshing, this sweet coffee cooler is enjoyed by the locals on hot summer days in Sicily.
A hearty take on the northern Italian classic from Bamonte's restaurant in Brooklyn, New York.
Sweetened with white chocolate only, this rich, Middle Eastern-inspired panna cotta, from test kitchen assistant Phillip Basone, gets its distinctive floral aroma from an infusion of blistered cardamom.
The secret to this simple and satisfying pasta dish is boiling the linguine until it's just al dente, so that it will absorb plenty of the briny, winey sauce when the two are cooked together, along with tender chopped clams, just before serving.
Joe's Special is one of the most odd and divine scrambles known to man. Consisting of egg, garlic, spinach, and ground beef, the dish originated in San Francisco in the 1920s, at a long-gone Italian-American restaurant, New Joe's.
Tender veal scaloppine dredged in flour and sautéed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon.
Who would think that simply putting tomatoes, a peeled halved onion, butter, and salt in a pot and cooking it with barely an occasional stir until it is reduced, would produce such concentrated goodness?
This dish is a lean cut of beef pounded thin, then spread with a layer of grated cheese, fresh herbs, bits of prosciutto, raisins, and pine nuts, then rolled, tied, seared, and simmered for hours in tomato sauce.
A dish as simple as caprese salad demands the best ingredients: Use firm, in-season tomatoes, the freshest burrata, and dress with pristine olive oil and top-quality balsamic vinegar.
Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce.
This extra-rich version of fettuccine Alfredo is impossible to resist. Boiling the pasta until it's just al dente allows it to soak up plenty of the creamy sauce.
Whether or not this dish of tube-shaped penne pasta lavished with a peppery, vodka-laced cream and tomato sauce was created in Italy is a matter of heated debate in some quarters; some say it was the result of aggressive marketing on the part of vodka importers. Whatever the case, it has become firmly entrenched as an Italian American classic.
We may have the master glazier of Milan's cathedral to thank for risotto alla Milanese, the creamy rice dish that gets its vivid color and flavor from saffron.
For some Italian-American families, Thanksgiving is traditionally preceded by a pasta course: manicotti, filled at a family gathering the night before.
Mostardabest served with meats, an assortment of boiled cuts, or cheeses that can take its sharpness.
The owner of Le Cirque set out to make two pasta dishes for his friends while on vacation, one with vegetables, one Alfredo style. But in the end he mixed the vegetables with spaghetti and cream together, and Spaghetti Alla Primavera soon became a regularly-requested item at the restaurant.
The portland food cart Lardo serves this succulent roast pork with hazelnut gremolata and lemon-caper aïoli on ciabatta buns accompanied with herb-strewn fries.