Sample recipes from The Italian American Cookbook

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 ...

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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...

(1 Votes)

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...

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Caesar Salad

What can be more classic than the much-loved Caesar Salad? The unique salad recipe can be served for lunch or dinner. It is also elegant enough to be served on its own at a casual lunch party with friends, but can serve as an accompaniment to a main dish if you'd like to plan for a heartier meal. This recipe requires some preparation, which will pay off in a refreshing salad that you and your family will enjoy. This salad recipe will be one that you will want to make again and again.

(1 Votes)

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...

(1 Votes)

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...

(1 Votes)

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...

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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...

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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 ...

(1 Votes)

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...

(1 Votes)


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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Zeppole (ZEH-poh-lee)—“zeppelins,” after their fat, elongated shape—are a ubiquitous street food, especially during Italian-American fair...

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The Negroni is said to be named after Count Emilio Negroni, who concocted the cocktail back in 1935 at the Hotel Casoni in Florence. It’s...

(1 Votes)
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