Chef Pasquale grew up in Orsara di Puglia, Italy, and brought his recipes and stories to America. Watch how to make eggplant Parmigiana, meatballs, chicken cacciatore and more like an authentic Italian grandpa with skills from the old country.
Watch how he makes eggplant parmesan like he learned in Italy after the jump and check out the rest of his Cooking It Old School videos.
Continue Reading How to Cook Like an Italian Grandpa
Love is in the air on the Simply Laura premiere. To kick off Season 2, Laura Vitale whipped up steakhouse-quality food with her husband, Joe, for a date night at home. The multicourse meal included splurgeworthy seared New York strip steaks with green beans, Burrata-topped crispy ribollita and amaretto tiramisu for two.
Watch the full episode to see how date night came together for Laura, and watch new episodes of Simply Laura on Saturdays at 10:30am ET.
Continue Reading That’s Amore! Watch Laura Vitale Do Date Night on the Simply Laura Premiere
Let’s admit it: Regardless of whether or not Sicilian blood runs in your veins, we all have a little Italian in us when it comes to food. Who can resist the simplicity of a perfectly-cooked pasta dash or the sweet, velvety richness of Tiramisu?
This week, embrace your inner Italian by tuning in to Italian Week every night. On September 15 at 8pm ET, accompany Giada De Laurentiis on the ultimate Italian holiday, from Venice to Parma to Rome. Then at 9pm ET, watch back-to-back episodes of Unique Eats to get a taste of America’s most incredible (and incredibly famous) Italian dishes, including a hot, gooey Meatall Parm sandwich that will make you melt. On Tuesday, September 17, don’t miss a special pizza-themed episode of Unwrapped, where host Marc Summers learns why frozen pizzas are so hot, who dominates Domino’s fastest pizza-making contest and how bite-sized pretzel Combos can satisfy a pizza craving.
Continue Reading Italian Week on Cooking Channel
It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. A hard thing to disagree with, we know. Drink up, get down and go to sleep happy.
Sgroppino is a traditional palate-cleansing Italian cocktail versatile enough to be served as an aperitif, with dessert or as a brunch beverage. This cocktail is a slushy mixture of prosecco, vodka and lemon sorbet, with chopped fresh mint as garnish. Flawlessly bubbly and lemony, this four-ingredient mixer’s simplicity and its bright and clean flavors make it an ideal cocktail for summer sipping.
The mixing method is simple: pour chilled prosecco and vodka into glasses, and drop a melty scoop of sweet lemon sorbet to float on top. The sorbet will slowly relax into the fizzy mixture, creating a frothy, chilly punch perfect for enjoying on hot afternoons.
Bottoms up, folks.
Continue Reading Thirsty Thursday: Sgroppino (aka A Boozy Sorbet Punch)
Orange-O-Lanterns by Just Putzing Around The Kitchen
5 Hot Links We’re Loving:
- Carving pumpkins is a messy (not always fun) task. Just Putzing Around the Kithen’s orange-o-laterns, however, are easy, adorable and perfect for holding Halloween candies.
- Brown Butter Pumpkin Beer Waffles: Yes, this recipe exists. Thank you, Hungry Girl por Vida. We’ll be making these soon.
- Savory and sweet work together in Spicy Ice Cream’s decadent chocolate olive oil mousse with bourbon caramel popcorn.
- It’s apple thyme! Spoon Fork Bacon adds an aromatic twist to the classic fall cake.
- Do you have a favorite fresh pasta recipe? The Endless Meal’s homemade ravioli has inspired our inner-Italian spirit.
- Alton’s sweet potato waffles don’t call for booze, but they make for a mighty tasty fall breakfast.
- If anyone could host the the best and baddest Halloween bash, it’s Nadia G. Check out her hot party ideas.
Sometimes, the fewer the ingredients, the better.
Such is the case at the new location of Frankies Spuntino at 570 Hudson Street in Manhattan. Chef/owners Frank Falcinelli and Frank Castronovo have let classic Italian dishes shine by focusing on essential ingredients like amazing extra-virgin olive oil and heaps of fresh garlic in their grandma’s dining room-style restaurant. When the duo appeared on Food(ography), they shared their paramount pork dish, Pork Braciola Marinara, and explained how a dish can have the maximum amount of flavor with a minimum amount of ingredients. In this case, parsley, Parmesan, provolone and homemade tomato sauce are key.
Continue Reading Italian, With Only a Few Ingredients
In need of inspiration for your post-work libation? Give the Negroni a try. This Italian cocktail is usually enjoyed as an aperitif, so it’s a perfect pick at happy hour.
Continue Reading Thirsty Thursday: The Negroni
David's trips back to Italy are always all about the food, but he does more than just eat. In Sicily, he takes part in an authentic garlic harvest.
To put it simply: I want David Rocco’s life. His latest Italian adventure is a vacation through Sicily with his wife, Nina, and any food person will be mesmerized by their itinerary. No travel agent could dream up a food tour like this one. At least we can live vicariously through the Roccos: An all-new episode of David Rocco’s Dolce Vita chronicles their delicious trip through the region, this weekend.
Continue Reading David Rocco’s Sicilian Food Tour this Saturday
I recently had this amazing trifle at Barbuto in NYC, and it was so delicious I decided to make my own version the other night. Easy, and absolutely divine, it’s a must try at home.
Here’s how to prep one yourself:
Continue Reading The Easiest Italian Dessert You’ll Ever Make
As everyone knows, I hold Italian food close to my heart, and in my kitchen as often as possible. Lately I’ve been preparing lots of pasta, and wanted to share two delicious (and easy) fresh sauces to serve up when you’re short on time.
Bucatini All’Amatriciana (top left)
While your pasta is cooking, make the sauce. Sauté pancetta (amount to your liking) in a little olive oil until it’s crisp. Add in chopped onions, garlic and chili flakes, and cook with crispy pancetta until onions are soft. Add in crushed plum tomatoes, and simmer for 5 minutes. 1 minute before the pasta is ready, finish cooking it in the pan with the sauce until it combines and thickens up the sauce. Remove from heat and add grated pecorino cheese!
Continue Reading Fresh Pasta Sauce in a Flash