New York City has always been a city of restaurants. Diane Ashley collected recipes from restaurants across the city offering a unique snapshot of what diners were eating.
An early version of eggplant parmigiana from the 19th century, published in dialect, Molignane alla parmisciana is perhaps the first evidence of the origin of the modern dish.
This vodka and cream sauce comes from an American cookbook, but based on recipes collected in Italy.
Fettuccine Alfredo is a rich, creamy tasting pasta dish. The simple recipe of butter and cheese is a richer, more indulgent version of a basic pasta dish.
Pellegrino Artusi’s La scienza in cucina e l’arte di mangiar bene includes a version of chicken diavolo that might be related to the more famous American dish, Lobster fra diavolo.
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Ian MacAllen
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