Red Sauce America - Food, Culture, and Italian American Experience


Recipes



The Bad Translation that Gave Us Pumpkin “alla Parmegiana”

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Tuesday, November 2nd, 2021 | 865 views

The 1912 cookbook Simple Italian Cooking is one of the first English language cookbooks featuring Italian cuisine, and the collection translates many of the recipes of Artusi’s massive collection, Science in the Kitchen and the Art of Eating Well.

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A Look Back at the Burger King “Veal Parmagiana” Sandwich

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Wednesday, October 27th, 2021 | 6,079 views

In the late 1970s, Burger King was losing the burger wars. McDonalds had come to dominate fast food on a national level. A number of factors contributed to Burger King lagging behind like poor management and the introduction of burger alternatives didn’t help the situation either.

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Fresh Market Tomatoes

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Tuesday, September 21st, 2021 | 720 views

After failing to read the recipe instructions, I improvised this tomato sauce recipe using fresh Roma tomatoes from the farmer’s market and Rancho Gordo beans.

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End of Season Tomatoes

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Saturday, September 11th, 2021 | 763 views

Plum tomatoes from the Farmers Market

The season for fresh farmers’ market tomatoes is coming to an end. Unlike the tomatoes in the height of the summer, late season tomatoes are better cooked than raw. It might also be possible to score a deal on tomatoes slightly passed their prime.

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Penne alla Vodka

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Thursday, August 19th, 2021 | 717 views

Vodka sauce pastas rapidly spread during the 1980s. The New York Times panned Joanna’s penne and vodka sauce, although its often credited as an early iterations of the famous dish.

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American Tomato Sauce – 1847

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Friday, February 14th, 2020 | 618 views

First published in 1847, The Carolina Housewife offered a survey of American cuisine at the time. Its more likely this recipe derives from Spanish influences rather than Italian as there were few Italian immigrants in the United States at the time. Tomatoes at the time were also more likely to be used in Catsup, a […]

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“Spanish” Tomato Sauce by Antonio Latini

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Wednesday, February 12th, 2020 | 1,479 views

Perhaps the first recorded tomato sauce in Europe, Antonio Latini presented a recipe in his 1692 publication Lo Scalco alla Moderna and suggested it could be served with anything boiled, meaning it wasn’t specifically a pasta sauce. More likely it was served over a protein like fish or meat. Ingredients 6 tomatoes 1 onion Peppers […]

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