Big Flavors From Italian America
My immigrant ancestors, like so many others, experimented with Old-World dishes and new ingredients and techniques to create recipes that felt like they’d been around forever. Enjoy these picks from Big Flavors from Italian America, including Sunday suppers, apps, sides, and pastries.Jack Bishop, Chief Creative Officer
103 Foolproof recipes
For quicker pizza dough, knead it in a food processor. It’s quicker, and just as efficient as a stand mixer.
When buying sun-dried tomatoes, buy them oil-packed in jars. Dry-packed versions are often leathery.
Use corkscrew fusilli pasta in your pasta salad, it has plenty of surface area to capture the dressing.
When making mozzarella sticks, freeze the cheese for at least an hour before so it stays intact during frying.