Search

""Cook's Country from America's Test Kitchen," episode 103, "Feeding a Crowd, Italian-Style". Recipe calls for "Country-style pork spareribs" but RZ did not have nutritional data for them entered that way. Make sure you use country-style ribs; baby backs don't add much flavor and will be dry."

Ingredients: hot Italian sausage links, sweet Italian sausage links...

"From: Ciao Italia Pronto by Mary Ann Esposito ---------- "A typical Neapolitan ragu is a meat sauce made with beef or pork or a combination of both that is cooked slowly with tomatoes. This was the sauce that simmered for hours on the back burner in a large pot on Sunday morning while the family went to mass. Upon returning home, the smell of it..."

Ingredients: pecorino cheese, meaty spareribs...

"I have lots of different tomato gravies or "sauces", but this is the one that's best with braciole."

Ingredients: dried basil, dried oregano...

"From Wine Bar Food"

Ingredients: pickled peppers, country-style pork ribs...

"From The Bon Appetit Cookbook by Barbara Fairchild. It is a collection of favorite dishes published over the past 25 years in the Bon Appetit magazine. This is a wonderful dish to cook outside on your barbeque and then to eat inside on a cool fall evening."

Ingredients: dry crushed red pepper, fresh rosemary...

"Adapted from the book Simply Tuscan by Pino Luongo. This is the only way we will do ribs. Try it over different salad mixes to see which you like the best. The original recipe called for just a head of frisée but we can't get that here, so I use whatever salad blend looks the best (usually go for the baby greens since they have frisée..."

Ingredients: pepper, cucumbers...

"This recipe was passed down to me from my great grandmother Josephine Lama who immigrated from Sicily to America through Ellis Island in 1904."

Ingredients: fresh Italian parsley, pork ribs...

"Recipe adapted from Steven Raichlen (writing for the NY Times) who in turn adapted it from Chef Cesare Giaccone at the Osteria dei Cacciatori in Albaretto della Torre (now run by his son), in the Piedmont region of Italy."

Ingredients: cremini mushrooms, fresh rosemary...

"From Wine Bar Food"

Ingredients: pickled peppers, country-style pork ribs...

"Found this in Food & Drink - a weekly guide to enjoying eating from Tribune. We have one more winter blast coming & country-style ribs are on sale! Mmm...good!
Serve over polenta or pasta. The technique for this recipe is adapted from the classic "La Cucina Napoletana" by Jeanne Carola Francesconi."

Ingredients: pepper, chopped tomatoes...