Help me make the best tomato marinara sauce in the world. I want to make it from scratch. I want it to be the sort of thing youd see in Godfather or Goodfellas where it has to stay on the stove for like 3 months to achieve perfection. This is my holy grail.
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posted by Senor Cardgage
on Aug 26, 2012 -
24 answers
What was the black or brown or dark red grain we ate with the aperitivo this week in Milan? It was served as a salad, mixed with green peas, some onion and anchovy. And yummy.
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posted by gijsvs
on Oct 21, 2011 -
7 answers
Can I use one-week-old red wine that has essentially turned (smells vinegary, tastes unpleasant) to make spaghetti sauce?
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posted by donpedro
on Jul 5, 2010 -
29 answers
italiancookingfilter: give me your best Italian recipe - can be authentic Italian or Italian-American...doesn't matter one way or another!
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posted by knockoutking
on May 20, 2009 -
21 answers
Italian Cookbook: I'm going to live in Italy for 2 months this summer. Tell me what cookbook I should bring along!
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posted by sirion
on Jun 14, 2008 -
12 answers
I've made some artichoke-spinach dip and I'd really love to serve it with bread like the olive garden's!
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posted by Gideon
on Dec 10, 2007 -
1 answer
Ingredientfilter:
this page accurately
describes pizzoccheri as a dish (Italy: Valtelina), but I find the usage of bok choi as an ingredient decidedly non-authentic. Steer me or the author right?
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posted by Ogre Lawless
on Jun 26, 2006 -
6 answers
I've been searching for years for a recipe for something that I can't spell. Since I can't spell it, I'm having a lot of trouble running searches for it - there are way too many returns when I try searching the ingredients. It's a breakfast dish that my grandmother used to prepare. ------->
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posted by iconomy
on Dec 26, 2004 -
8 answers
