Tag Archives: Pasta

The Truth About Vodka Sauce

Source: Grub Street NY

Besides fettuccine Alfredo, is there a dish reviled by pasta snobs as much as penne alla vodka? The other day, one of these detractors summed up the recipe for us as follows: Bring a large pot of water to a roiling boil, add salt, toss in penne, and cook until …

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Is Italian Food the Next Frontier of Fast-Casual Eating?

Source: Grub Street NY

Pity Sbarro. The Brooklyn-born chain has been operating for more than half a century, but its days as a food-court mainstay might be numbered. All across the country, even as the market becomes more saturated, restaurateurs and titans of industry are gunning to create the next fast-casual behemoth — and lately, …

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The Absolute Best Italian Restaurants in New York

Source: Grub Street NY

The problem with compiling a list of the best Italian restaurants in New York is that there may be more of them here than there are of them there, over in Italy. So we’ve taken the easy way out. We’ve narrowed down the field. We’ve eliminated from contention the great …

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How to make a basic but oh-so-good marinara

Source: Atlanta Magazine

There’s nothing like a just-picked tomato in the middle of summer—except when you’re making marinara. Fresh tomatoes are too watery, and the taste “just doesn’t compare” to the intensity of those picked at peak ripeness and preserved, says chef Jamie Adams of il Giallo. The ingredients for his sauce are simple: whole canned and peeled Italian tomatoes, a little salt, and olive oil flavored with onions cooked until they’re almost burnt. This sauce can then be refrigerated or frozen as is, or flavored with herbs, a splash of wine, or a little cream. Here’s how Adams prepares this basic but ...

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How to make a basic but oh-so-good marinara

Source: Atlanta Magazine

There’s nothing like a just-picked tomato in the middle of summer—except when you’re making marinara. Fresh tomatoes are too watery, and the taste “just doesn’t compare” to the intensity of those picked at peak ripeness and preserved, says chef Jamie Adams of il Giallo. The ingredients for his sauce are simple: whole canned and peeled Italian tomatoes, a little salt, and olive oil flavored with onions cooked until they’re almost burnt. This sauce can then be refrigerated or frozen as is, or flavored with herbs, a splash of wine, or a little cream. Here’s how Adams prepares this basic but ...

Read full article >>

How to make a basic but oh-so-good marinara

Source: Atlanta Magazine

There’s nothing like a just-picked tomato in the middle of summer—except when you’re making marinara. Fresh tomatoes are too watery, and the taste “just doesn’t compare” to the intensity of those picked at peak ripeness and preserved, says chef Jamie Adams of il Giallo. The ingredients for his sauce are simple: whole canned and peeled Italian tomatoes, a little salt, and olive oil flavored with onions cooked until they’re almost burnt. This sauce can then be refrigerated or frozen as is, or flavored with herbs, a splash of wine, or a little cream. Here’s how Adams prepares this basic but ...

Read full article >>

Review: Storico Fresco needs to bring its store to the table

Source: Atlanta Magazine

Photograph by Johnny Autry In almost every town in Italy—and especially in the north—pasta fresca shops are as ubiquitous as butcher shops or greengrocers. But seldom do the pasta makers grow their own herbs, or source meat for the fillings from local farmers, or look for heirloom grains to add different flavors. Michael Patrick, the chef and founder of Storico Fresco, does. Under Patrick’s direction, the doughs are handmade. The sauces are hand-stirred. The lasagna is layered carefully into each individual takeout baking dish. The tenderness and toothsomeness of the plain, fresh egg pasta dough makes it impossible not to ...

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Review: Storico Fresco needs to bring its store to the table

Source: Atlanta Magazine

Photograph by Johnny Autry In almost every town in Italy—and especially in the north—pasta fresca shops are as ubiquitous as butcher shops or greengrocers. But seldom do the pasta makers grow their own herbs, or source meat for the fillings from local farmers, or look for heirloom grains to add different flavors. Michael Patrick, the chef and founder of Storico Fresco, does. Under Patrick’s direction, the doughs are handmade. The sauces are hand-stirred. The lasagna is layered carefully into each individual takeout baking dish. The tenderness and toothsomeness of the plain, fresh egg pasta dough makes it impossible not to ...

Read full article >>

Review: Storico Fresco needs to bring its store to the table

Source: Atlanta Magazine

Photograph by Johnny Autry In almost every town in Italy—and especially in the north—pasta fresca shops are as ubiquitous as butcher shops or greengrocers. But seldom do the pasta makers grow their own herbs, or source meat for the fillings from local farmers, or look for heirloom grains to add different flavors. Michael Patrick, the chef and founder of Storico Fresco, does. Under Patrick’s direction, the doughs are handmade. The sauces are hand-stirred. The lasagna is layered carefully into each individual takeout baking dish. The tenderness and toothsomeness of the plain, fresh egg pasta dough makes it impossible not to ...

Read full article >>

Review: Storico Fresco needs to bring its store to the table

Source: Atlanta Magazine

Photograph by Johnny Autry In almost every town in Italy—and especially in the north—pasta fresca shops are as ubiquitous as butcher shops or greengrocers. But seldom do the pasta makers grow their own herbs, or source meat for the fillings from local farmers, or look for heirloom grains to add different flavors. Michael Patrick, the chef and founder of Storico Fresco, does. Under Patrick’s direction, the doughs are handmade. The sauces are hand-stirred. The lasagna is layered carefully into each individual takeout baking dish. The tenderness and toothsomeness of the plain, fresh egg pasta dough makes it impossible not to ...

Read full article >>