John Mariani

John Mariani
Did you know?

Says John about wine: “…jaw-dropping moments have been few and far between…[but] it’s when I didn’t expect much from a wine that proved a revelation…[as was] the case with Edoardo Valentini’s Trebbiano d’Abruzzo 30 years ago."

John Mariani
John's Featured Recipe
Clams Casino

Click here for recipe

John Mariani is a columnist, cookbook author, magazine writer, and publisher of an online newsletter. John especially loves Italian food and drink but his interests range far, and include wine, restaurants, and American food. 


John is the author of  The Encyclopedia of American Food & Drink; The Dictionary of Italian Food; andThe Italian American Cookbook, written with his wife Galina. He also wrote The Four Seasons. His newest books are Menu Design in America and How Italian Food Conquered the World. 


He is a columnist for Esquire Magazine, Huffington Post and publishes Mariani's Virtual Gourmet Newsletter. His website is


Latest Recipes

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 ...

(1 Votes)

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...

(1 Votes)

Caesar Salad

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

(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...

(1 Votes)

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...

(1 Votes)

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...

(1 Votes)


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

(1 Votes)


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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