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Showing only recipes by “John Mariani.”

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12902
marinara-sauce

Marinara Sauce

One of the basic, all-purpose tomato sauces, marinara has been the defining element of Italian-American cookery for decades. It falls bet...

12903
clams-casino

Clams Casino

Like Caesar Salad, Clams Casino is usually believed to be a classic Italian dish simply because of its Italianate name. In fact, the reci...

12908
caesar-salad

Caesar Salad

This famous mix of romaine lettuce, garlic, olive oil croutons, Parmesan cheese, Worcestershire sauce, and, often, anchovies sounds like ...

12912
morels-and-pea-shoot-gnocchi-in-a-light-broth

Morels and Pea-Shoot Gnocchi in a Light Broth

Daniel Boulud is widely recognized as one of the finest chefs in the world, and as owner of Restaurant Daniel in New York he is constantl...

12914
shrimp-alla-caprese

Shrimp Alla Caprese

One of the few chefs presenting real Capri-style food in this country is Andrea Apuzzo. Every Italian food lover from New Orleans eats at...

12915
shrimp-fra-diavolo

Shrimp Fra Diavolo

In Italy the phrase “alla fra diavolo” (AH-lah dee-AH-voh-loh), which means “in Brother Devil’s style,” ref...

12916
veal-scaloppine-with-lemon

Veal Scaloppine with Lemon

This is another of those clichés of Italian-American restaurants where the veal, often of inferior quality, comes out steamed and ...

12917
sausage-and-peppers

Sausage and Peppers

“Lusty” is the word that leaps to mind when describing this quintessential southern Italian dish, which ennobles pork and pep...

12924
mozzarella-in-carrozza

Mozzarella in Carrozza

As a snack, as a sandwich, as an antipasto or first course, this fried combination of bread and mozzarella—a staple of Italian-Amer...

12928
zabaglione

Zabaglione

Zabaglione (zah-bahl-YOH-neh) is the big show dish of Italian-American restaurants. The tuxedoed headwaiter comes to the table and with g...

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