'italian' on Serious Eats

How the New York City Meatball Helped Build Italian-American Cuisine

The iconic red sauce meatball—one of the foundational foods of Italian cuisine in the U.S.—has more to do with the New World than Naples. Its development, and its influence on what Italian-American cuisine would become in the U.S., is inextricably tied to New York City. This is the city where Italian-American became American, and where the meatball as we know it began. More

Sunday Supper: Baked Shells With Roasted Red Pepper Cream Sauce and Italian Sausage

A base of roasted red pepper cream sauce swaths pre-cooked, medium-sized pasta shells. I like the sauce smooth and silky, so I purée the roasted pepper mixture before adding a combination of heavy cream and half-and-half, along with three cheeses: ricotta, Fontina, and Asiago. Italian sausage, garlic, and onions, boost the sauce with extra flavor. More

How to Make the Best Tomato Sauce From Fresh Tomatoes

However many ways there are to skin a cat, I'd wager there's fifty times as many ways to make tomato sauce from fresh—not canned—tomatoes. The best, though, comes from summertime tomatoes at the peak of ripeness, and layers the deeply sweet flavors of long-cooked tomatoes with the fresh, bright, fruity notes of barely-cooked ones. This sauce achieves that, and is so good, you won't even need to put cheese on top. More

The Best Fresh Tomato Sauce

The key to this amazingly rich-yet-fresh sauce made from perfect summertime tomatoes is that it's a blend of three different sauces: homemade oven-baked tomato paste is deeply sweet and rich; a classic tomato sauce provides bulk and flavor; and finally a splash of barely-cooked tomato purée guarantees the bright, fresh, fruity taste of vine-ripened tomatoes. Served on pasta, it's so flavorful you won't even need cheese on top. More

Give Eggplant Parm a Makeover With Sweet Summer Zucchini

This take on eggplant Parmesan uses zucchini in place of the eggplant. Rather than bake the breaded, pan-fried disks in one big, layered mass, this version features little individual stacks of alternating layers of pepperoni, a tomato sauce, fresh basil, and a combination of mozzarella and Parmesan cheeses. The result is something both homey and company-worthy at once. More

Zucchini Stacks in the Style of Eggplant Parmesan

This take on eggplant Parmesan uses zucchini in place of the eggplant. Rather than bake the breaded, pan-fried disks as one big layered mass in a baking dish, this version features little individual stacks of alternating layers of pepperoni, a tomato sauce, fresh basil, and a combination of mozzarella and Parmesan cheeses. The result is something both homey and company-worthy at once. More

Prosciutto and Taleggio Sandwich With Fig Preserves From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Debi Mazar calls this this sandwich from her new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, co-written with husband Gabriele Corcos, "sexy." And there is something a little sultry about how the salty, fat-licked prosciutto, the funky cheese, the bracing radicchio, and the sweet fig jam come together. More

Prosciutto and Taleggio Sandwich With Fig Preserves From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Debi Mazar calls this this sandwich from her new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, co-written with husband Gabriele Corcos, "sexy." And there is something a little sultry about how the salty, fat-licked prosciutto, the funky cheese, the bracing radicchio, and the sweet fig jam come together. More

Grilled Eggplant Rollatini

Making double use of the grill, dish of rollatini starts with eggplant slices that are until tender and browned, then sees them returned to the grill as rollatini in a covered baking dish, just long enough for the cheese to melt and the marinara sauce to heat through. More

Spacca Napoli's Jonathan Goldsmith on Italian Culture and the Power of Pizza

Over the last year, we've spent a whole lot of time speaking to Jonathan Goldsmith, of Chicago's Spacca Napoli, about his amazing journey from clinical social worker to world-class pie man. Among other things, we discussed the chance encounter on a plane that changed the course of his life, the legendary pizzaioli he's studied and befriended in Naples, and the power of food to connect people. But mostly? We just talked about pie. More

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