Pasta with Chard, Bacon and CheesesPasta with Chard, Bacon and Cheeses hits so many favorites buttons. Pasta? Check! Bacon? Check! Melted Cheeses? Check! Add wonderful colorful, juicy, earthy chard and heavy cream and it’s sure to become a favorite at your house. Pasta with Chard, Bacon and Cheeses, while easy to prepare, makes a tempting presentation for company too, both…
More information Beef with Bell Peppers and TomatoesBeef with Bell Peppers and Tomatoes is an unusual American Chinese recipe reconstructed from memory. As a child, Vito's parents would often take him and his siblings to dine out at the New Moon Chinese Restaurant in Union City, NJ; this dish was among Vito's favorites on the menu. Vito was fascinated by the use…
More information Bistec de PalomillaBistec de Palomilla, or Cuban-style Steak as it is colloquially called, is one of the definitive dishes of Cuban cuisine. While growing up in New Jersey, most of Vito's classmates and their families had newly arrived from Cuba. After school, it was a very special treat to be asked to stay for dinner at friends’…
More information Grilled Italian Sausage and Peppers Two WaysGrilled Italian Sausage and Peppers Two Ways offers two crowd pleasing ways to serve these favorites. Growing up in an Italian-American family in New Jersey, Italian sausage and peppers was a favorite and familiar summertime meal, whether from the backyard barbeque grill at Vito's grandparents’ house or from one of the innumerable kiosk restaurants rising…
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Quick Tomato Pasta SauceQuick Tomato Pasta Sauce is just that… a fast, easy, basic tomato sauce. It’s delicious, as is, served with pasta and perfect for a quick, easy and casual weeknight dinner; simple enough for kids but tasty enough for adults. This is a great recipe for novice cooks: few ingredients, easy and not time-consuming to prepare…
More information Dad’s Special Beef MarinadeVito's Dad had his own special marinade for beef and here it is: Dad's Special Beef Marinade! Dad's Special Beef Marinade was use primarily for London Broil, whether done in the broiler (traditional) or on the grill. This very simple marinade is great for London Broil, petit filets or rump steaks; the 24-hour marinating period…
More information Beans and EscaroleBeans and Escarole an Italian classic and a long-time family favorite. As a side note, the Dutch oven pictured is vintage 1940’s Magnalite made from re-purposed post-war aluminum; it was used by my Mom for decades and now enjoys continued use in our kitchen. Escarole, with its leaves of bright green and white, heart of…
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