Italian-American food can be absolutely, soul-rattlingly wonderful…when done at a high quality level. I make it at home all the time, slaving over the acquisition of ingredients and execution of dishes as if I were cooking frickin’ haute cuisine. Here are my five fave Italian-American dishes, and how I ratchet them up.
Truly, I never met an ingredient I didn’t like, except maybe sea slugs. But that omnivorous ardor doesn’t mean I don’t have favorites. When I’m planning a dinner party, I always mentally summon up my protein-faves (unless my vegan daughter is attending!), and start the menu-planning from there.
About David Rosengarten
Journalist, television personality, and cookbook author, David Rosengarten has covered great food products, restaurants, wines, gastronomic travel destinations, and related subjects for over 25 years...
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