Search results
Results from the WOW.Com Content Network
Penne alla vodka. The exact origins of penne alla vodka are unclear, and to some extent the subject of urban legend and folklore.The first use of vodka in a pasta dish recorded in a cookbook is attested to 1974, when the Italian actor Ugo Tognazzi published the cookbook L'Abbuffone (meaning 'the bouffe-men', named after Tognazzi's movie La Grande Bouffe), which included his recipe of pasta all ...
Barbara Kafka (August 2, 1933 – June 1, 2018) was an American food columnist and cookbook author. [1] [2] Biography. Born Barbara Joan Poses in Manhattan, she was ...
Kafka's Soup is a literary pastiche in the form of a cookbook. [1] It contains 14 recipes [ 2 ] each written in the style of a famous author from history. As of 2007 it had been translated into 18 languages [ 1 ] and published in 27 countries. [ 3 ]
4. Stir in Butter or Olive Oil. Adding a tablespoon or two of high-quality butter (and/or extra-virgin olive oil) can enrich the sauce while giving it a silky texture and pleasant mouthfeel.
Ed. Barbara Kafka. New York: W. Morrow ISBN 978-0-68807-637-5; Beard, James; José Wilson (2007) Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking. New York: Bloomsbury ISBN 978-1-59691-446-9; Beard, James (1949) The Fireside Cook Book: A Complete Guide to Fine Cooking for Beginner and Expert.
Meat in a pasta sauce will add some filling protein, but it can also add more fat and calories. Lean beef is an option, Susie says, but try even leaner choices like ground turkey and chicken or ...
Make Lisa's Classic Tomato Sauce: In a large pot, heat the garlic in the olive oil over low heat for 3 minutes. Don't allow the garlic to brown. Add the remaining sauce ingredients and simmer over ...
Various recipes in Italian cookbooks dating back to the 19th century describe pasta sauces very similar to a modern puttanesca under different names. One of the earliest dates from 1844, when Ippolito Cavalcanti, in his Cucina teorico-pratica, included a recipe from popular Neapolitan cuisine, calling it vermicelli all'oglio con olive capperi ed alici salse. [7]