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Showing only recipes by “John Mariani.”

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Calamari Fritti

There is no secret to making this extremely easy dish, which is an excellent antipasto or seafood course. The key is not to overcook the ...

by John Mariani


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...

by John Mariani


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...

by John Mariani


Caesar Salad

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

by John Mariani


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...

by John Mariani


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...

by John Mariani


Shrimp Fra Diavolo

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

by John Mariani


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 overcoo...

by John Mariani


Sausage and Peppers

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

by John Mariani


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-American r...

by John Mariani


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