Bestselling Italian Cookbooks on Amazon

QUICK n EASY BANANA PUDDING
QUICK n EASY BANANA PUDDING
QUICK n EASY RECIPES
 
And Of COURSE “TASTY TOO” !!!
 
BURGERS – BURRITOS -TACOS
 
STEAK – MEATLOAF
 
PASTA and More …
 
GREAT for COVID COOKING
BESTSELLING ITALIAN COOKBOOKS
.

Spaghetti Nerano – Recipe

SPAGHETTI NERANO

“SPAGHETTI with ZUCCHINI”

SPAGHETTI NERANO – Recipe

Spaghetti is one of the most famous dishes of the Amalfi Coast. The dish comes from the town of Nerano on the coast of the Sorrento Peninsula just across from Capri. The dish was created by Maria Grazia at her trattoria in Nerano. The primary ingredient of the dish is Zucchini with Povola or Caciocavallo Cheese grated into the pasta. Many restaurants on the Amalfi Coast and Capri serve this dish, and most locals know how to make it, and cook it at home, especially if they happen to have a little garden growing Zucchini, Tomatoes, and other vegetables. It’s easy to make and soul satisfying. If you’ve been to the area you may have already eaten it, and so know you can make it back home. Enjoy.

Ingredients :

3 medium sized Zucchini, washed

4 tablespoons Olive Oil

1 tablespoon Butter

3 cloves Garlic, peeled and cut in half

¼ cup fresh Basil, washed and leaves torn in half

¾  cup of grated Caciocavallo Cheese

1 pound imported Italian Spaghetti

Sea Salt and ground Black Pepper

Slice the Zucchini into ⅛” rounds.

Fill a large pot ¾ full of water, with 2 tablespoons salt and bring to the boil.

Place the Olive Oil  in  a large frying pan, and turn heat to a medium flame. Add the Zucchini and start to cool. Sprinkle the zucchini with about ½ teaspoon each of salt and Black Pepper. Add the butter and garlic and cook the zucchini for 4-5 minutes on medium heat.

Add about a ¼ of the pasta cooking water to the pan with the zucchini, turn the heat to low and cook for about 6 minutes on low heat. Stir the zucchini with a wooden spoon as it is cooking.

Put the spaghetti into the rapidly boiling water and cook according to the directions on the package and the spaghetti is al dente (slightly firm toi the bite) usually about 10-11 minutes.

After the zucchini has cooked for a total of about 11 minutes. Turn the heat off. add the Basil and stir. Taste 1 piece of zucchini for seasoning to see if you want to add any more salt or pepper.

When the spaghetti is cooked, turn the heat off and drain the spaghetti into a colander, reserving ¼ cup of the pasta cooking water in case you need to add to the sauce.

Return the spaghetti to the put that it cooked in. Add all zucchini and all the juices from the pan in the pot with the spaghetti and stir.

Add half of the grated Caciocavallo cheese and stir. The consistency should be just slightly loose. If it is too tight, add a little pasta cooking water and stir. 

Plate the spaghetti on 4 plates, giving each person an even amount of zucchini. Drizzle a little olive oil over each plate and serve.

Note :  It’s best to make the dish with Caciocavallo Cheese, but if you can’t find, a combination of half grated Pecorino and half of Parmigiano Reggiano is a good substitute, or just Parmigano or Pecorino on their own.

Note II : Once you know how to make Spaghetti Nerano, you can make little variations, simply by adding one other ingredient that marries well with the dish. A great addition to this dish is to make Spaghetti Nerano just as above, and to add 4 or 5 pieces of sauteed shrimp on to each plate. Just have the shrimp ready and cook them in a little olive oil, seasoned with salt & pepper, and cooked for about 2 minutes on each side. Turn the heat off and add 4 or 5 pieces of shrimp to the plate with the Spaghetti Nerano and enjoy.

Excerpted from POSITANO The AMALFI COAST COOKBOOK / TRAVEL GUIDE by Daniel Bellino Zwicke … November 2020

POSITANO

The AMALFI COAST COOKBOOK / TRAVEL GUIDE

COMING NOVEMBER 25, 2020

CLICK HERE to READ MORE

.

Uncle Frank Picking Olives in Southern Italy

UNCLE FRANK
 
And his Olive Picking days in SOUTHERN ITALY
 
Near SALERNO
 
 
 
FRANK BELLINO talks about picking Olives
 
Montinella , ITALY
 
 
 
 
SUNDAY SAUCE
 
READ ABOUT UNCLE FRANK
 
COOKING – SHARING MEALS
 
And ITALIAN-AMERICAN RITUALS
 
In NEW YORK and LODI, NEW JERSEY
 
SUNDAY SAUCE With MEATBALLS
 
SAUSAGES and BRACIOLE
RAVELLO
 
The AMALFI COAST
 
 
 
Bestselling Italian Cookbook Author
 
Daniel Bellino Zwicke
 
Ravello
Filipo Bellino
Father of Frank Bellino
Grandfather of Daniel Bellino “Z”
 
Frank Bellino
 
United States Marines
 
World War II
The Bellino Family
Minus Frank , Lilly, and Jimmy
Pictured here : Filipo Bellino, Lucia Bellino (my mother)
Tony Bellino and Nonna Giuseppina Salemi Bellino
Lodi, New Jersey
Some time in the late 1930s ?
 
Uncle Frank
 
Mangia Bene 
BOOKS by Daniel Bellino Zwicke
 
SUNDAY SAUCE
 
GRANDMA BELLINO’S ITALIAN COOKBOOK
 
 
DANIEL’S AUTHOR PAGE  AMAZON.com
.

 

 

 

Ten Best Cookbooks for Fall of 2020 – Christmas Winter and Spring 2021

 
 
 
Selelena Gomez
 
“SELENA is COOKING”  !!!
 
EVERYONE IS !
 
NEED SOME NEW IDEAS? RECIPES? A NEW COOKBOOK?



HERE are THE 10 BEST For The FALL and WINTER of 2020 / 2021

 
GREAT COOKBOOKS on AMAZON.com
 
 
ENJOY !!!
 
 
 
 
 
 
Ina Garten’s New One
 
MODERN COMFORT FOOD
 
 
 
In Modern Comfort Food, Ina Garten shares 85 new recipes that will feed your deepest cravings. Many of these dishes are inspired by childhood favorites—but with the volume turned way up, such as Cheddar and Chutney Grilled Cheese sandwiches (the perfect match for Ina’s Creamy Tomato Bisque), Smashed Hamburgers with Caramelized Onions, and the crispiest hash browns that are actually made in a waffle iron!
 

 

There are few things more comforting than gathering for a meal with the ones you love, especially when dishes like Cheesy Chicken Enchiladas are at the center of the table. Old-fashioned crowd pleasers like Roasted Sausages, Peppers, and Onions are even more delicious and streamlined for quick cleanup. For dessert? You’ll find the best Boston Cream Pie, Banana Rum Trifle, and Black and White Cookies you’ll ever make. Home cooks can always count on Ina’s dependable, easy-to-follow instructions, with lots of side notes for cooking and entertaining—it’s like having Ina right there beside you, helping you all the way.

 

 

 

 

 

 
 
Mely Martinez
 
The MEXICAN HOME KITCHEN
 
 
The long-awaited, bestselling cookbook from Mely Martínez, The Mexican Home Kitchen compiles the traditional home-style dishes enjoyed every day in Mexican households, with influences from states like Tamaulipas, Nuevo León, Veracruz, Puebla, Estado de México, and Yucatán.

Illustrated with stunning photography, this book includes recipes for stewssoups, and side dishes, along with famous dishes like moleenchiladaspicadillo, and milanesa, and is rounded out with delicious salsasdrinks, and desserts.

For Mely Martínez, Mexican cooking has always been about family, community, and tradition. Born and raised in Tampico, Mely started helping in the kitchen at a very young age, since she was the oldest daughter of eight children, and spent summers at her grandmother’s farm in the state of Veracruz, where part of the daily activities included helping grind the corn to make masa.

Mely started her popular blog, Mexico in My Kitchen, to share the recipes and memories of her home so that her son can someday recreate and share these dishes with his own family. In the meantime, it has become the go-to source for those looking for authentic home-style Mexican cooking.
 
 
 
GREAT ITALIAN !
 
EVERYONE’S FAVORITE 
 
FROM BESTSELLING AUTHOR 
 
DANIEL BELLINO ZWICKE

 

 
 
 
SUNDAY SAUCE 
 
WHEN ITALIAN-AMERICANS COOK
 
 
Get Sunday Sauce on Amazon.com
 
 
 
“Come here kid, lem-me show you something.You never know when you’re gonna have to cook for 20 guys some day.” Pete Clemenza says to Michael Corleone (Al Pacino) in Francis Ford Coppola’s The Godfather. It’s one of the most famed movie scenes in history, and of great importance to Italian-Americans. Clemenza is making “Gravy” aka Sunday Sauce, the Supreme Dish of Italian-America, and the dish that brings Italian Families together each and every Sunday. Learn How to Make Clemenza’s Sunday Sauce, Meatballs, Pasta Fazool, Momma DiMaggio’s Gravy, Goodfellas Sauce, and all of the great favorites of The Italian American Table. Cook Sinatra’s Spaghetti & Meatballs, Italian Wedding Soup and more, and delight in the many stories and factual information written by Italian Food & Wine Writer Daniel Bellino Zwicke. This book is filled with Joy & Love, and you will get many years of both, reading, cooking and eating the dishes in SUNDAY SAUCE “When Italian-Americans Eat”.Do you Love Goodfellas, The Godfather, and Italian Food? Of course you do. Learn How to make Clemenza’s Brooklyn Mob War Sauce for 20 people some day. Remember that scene in Francis Ford Coppola, Mario Puzo classic Film Trilogy of the Corleone Family of Sicily and Brooklyn, New York. Recipes in Italian-American New York Author Daniel Bellino Zwicke’s Best Selling Cookbook (2 Years Amazon Kindle) SUNDAY SAUCE include; Frank Sinatra Sunday Sauce, Dolly Sinatra’s Spaghetti Meatballs, Joe DiMaggio ‘s mom’s Sunday Gravy, and Charlie Scorsese making Sauce in Prison in Martin Scorsese’s GOODFELLAS – starring; Robert DeNiro, Joe Pesce, and Ray Liotta making Veal & Peppers and Sunday Sauce. And by-the-way, Joe Pesci and Liotta are both Italians from New Jersey, so they know their stuff when it comes to Italian Food and all things Italian (Mafia speak and so-forth). .SUNDAY SAUCE, with SAUSAGE, MEATBALLS, BRACIOLE, and PASTA..
 
Editorial Reviews
Review … Great Recipes & Stories of Italian-America …. I didn’t know what to expect before I loaded this on to my Kindle and started reading. The premise of the novel is a set of Italian recipes with each one accompanied by a story. This is the first of its kind that I’ve ever read or even heard of, so I thought I’d give it a chance and wasn’t disappointed after finishing it a few days ago.Daniel does a great job of creating the recipes and making sure that each one feels authentic and taste wonderful. All of the stories with each recipe is also well done and does a great job of connecting the food to the story. It’s hard to figure out which one is more enjoyable. The story side or the recipe side of this novel, but I had to chose it would be the recipe side of the novel as the recipes are truly great and highlight Italian cuisine.If you’re looking for a great cook book to give you some great Italian dishes to try out all courses, with a few stories to read while your food is cooking, then this is definitely the book you’ve been looking for. As it does a splendid job of creating wonderful, quality meals..
 
Buy This One … 
 
This is The Best Italian Cookbook Ever !
 
Authentic Italian Cooking … Many of the recipes are very close to those, my grandmother,who was from Sicily, made. These recipes are very good. My only critique is that the book could be edited better, but the recipes are very good. Buy the book if you want authentic Italian recipes.
 
 
From the Author “I’d like to thank everyone who has obtained anyone of my books and for your many kind words about some of the joys the recipes and stories within have pleased you. It’s truly an honor for me for each and every book that anyone obtains of mine and I thank each and everyone of you. A special thanks to those who have said Sunday Sauce is The Best Italian Cookbook Ever.”
 
Sincerely,Daniel.
 
In a 2 Year Period between 2014 to 2016 the Kindle Edition of SUNDAY SAUCE was # 1 BEST SELLER of ITALIAN COOKBOOKS on AMAZON KINDLE longer than any other cookbook.
 
 
 
Get SUNDAY SAUCE on AMAZON.com
 
 
 
 
 
 
 
 
MASTERING The ART of FRENCH COOKING
 
by JULIA CHILD
 
“A TRUE CLASSIC”
 
 
 
 
 
For over fifty years, this New York Times bestseller has been the definitive cookbook on French cuisine for American readers. It deserves a place of honor in every kitchen.
Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering The Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine.

Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire.
 
 
 
 
 
MASTERING THE ART Of FRENCH COOKING
 
2 VOLUME SET – Volume 1 Volume 2
 
 
“It MAKES a GREAT GIFT”
 
by JULIA CHILD
 
 
 
The perfect gift for any follower of Julia Child—and any lover of French food. This boxed set brings together Mastering The Art of French Cooking , first published in 1961, and its sequel, Mastering the Art of French Cooking, Volume Two, published in 1970.

Volume One is the classic cookbook, in its entirety—524 recipes.
“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for nearly fifty years, has been teaching Americans how.

Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. The techniques learned in this beautiful book, with more than one hundred instructive illustrations, can be applied to recipes in all other French cookbooks, making them infinitely usable. In compiling the secrets of famous Cordon Bleu chefs, the authors produced a magnificent volume that continues to have a place of honor in American kitchens.

Volume Two is the sequel to the great cooking classic—with 257 additional recipes. Following the publication of the celebrated Volume One, Julia Child and Simone Beck continued to search out and sample new recipes among the classic dishes and regional specialties of France—cooking, conferring, tasting, revising, perfecting. Out of their discoveries they made, for Volume Two, a brilliant selection of precisely those recipes that not only add to the repertory but, above all, bring the reader to a new level of mastery of the art of French cooking.
………..
 
 
 
“ANOTHER TRUE CLASSIC”
 
The JOY of COOKING
 
“IT’S GOT EVERYTHING”
 
One of The MOST COMPLETE COOKBOOKS EVER WRITTEN
 
 
 
 
 
 
The JOY of COOKING
 
by IRMA ROMBAUER
 
 
You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads.

A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail.

This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.
 
 
Get  The JOY of COOKING on Amazon.com
 
 
 
 
 
 
The SHEET PAN CHICKEN COOKBOOK
 
50 SIMPLE and SATISFYING WAYS to COOK DINNER
 
 
 
 
 
 
 
 
 
Marcus Samuuelsson
 
The RISE
 
 
This groundbreaking new cookbook from chef, bestselling author, and TV star Marcus Samuelsson celebrates contemporary Black cooking.

It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food.
 
Now, in The Rise, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists—with stories exploring their creativity and influence.
 
Black cooking has always been more than “soul food,” with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora. 
 
Recipes include a chilled corn and tomato soup in honor of chef Mashama Bailey, and grilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica Harris. Marcus serves up a crab curry with yams and mustard greens for Nyesha Arrington, and chef Edouardo Jordan is celebrated with a spiced catfish with pumpkin leche de tigre.
 
A stunning work of breadth and beauty, The Rise is more than a cookbook. It’s the celebration of a movement.
 
 
 
 
 
 
AMERICA’S TEST KITCHEN
 
TWENTIETH ANNIVERSARY
 
TV SHOW COOKBOOK
 
 
A special collection of the very best 500 recipes from two decades of the America’s Test Kitchen TV show, plus all the recipes from the 20th season. Here are ATK’s greatest hits, the most inventive and rewarding project recipes, classics reimagined, must-have basics, international favorites, and all-star baking recipes.

The recipes selected for this commemorative edition celebrate the best and most remarkable accomplishments from 500 episodes of the longest-running cooking show on TV. The collection also shines a spotlight on the cast with fascinating commentary on the recipes from the team that brought them to life on TV. The book captures the personality of the show and provides a first-ever behind-the-scenes look at its beloved cast members along with special features that relay the collected expertise, wit, and wisdom of the team behind America’s most-trusted test kitchen.
 
 
 
 
 

 

 
 
JAMIE OLIVER
 
ULTIMATE VEG
 
“THIS COOKBOOK is GREAT ! WHETHER YOU’RE VEGETARIAN or NOT”
“YOU’LL LOVE THIS BOOK”
 
“GOTTA EAT OUR VEGGIES PEOPLE”
 
 
NEW YORK TIMES BESTSELLER

 

Jamie Oliver, one of the bestselling cookbook authors of all time, is back with brilliantly easy, delicious, and flavor-packed vegetable recipes.

This edition has been adapted for the US market. It was originally published in the UK under the title Veg.


From simple suppers and family favorites, to weekend dishes for sharing with friends, this book is packed full of phenomenal food – pure and simple.

Whether it’s embracing a meat-free day or two each week, living a vegetarian lifestyle, or just wanting to try some brilliant new flavor combinations, this book ticks all the boxes.

Super-tasty, brilliantly simple, but inventive veg dishes include:
· AMAZING VEGGIE CHILI, comforting black rice, zingy crunchy salsa and chili-rippled yogurt
· GREENS MAC ‘N’ CHEESE with leek, broccoli & spinach and a toasted almond topping
· VEGGIE PAD THAI, crispy fried eggs, special tamarind & tofu sauce and peanut sprinkle
· SUPER SPINACH PANCAKES with avocado, tomato and cottage cheese
· SUMMER TAGLIATELLE, basil & almond pesto, broken potatoes and delicate green veg

With chapters on Soups & Sandwiches, Brunch, Pies & Bakes, Curries & Stews, Salads, Burgers & Fritters, Pasta, Rice & Noodles, and Traybakes there’s something tasty for every occasion.

Sharing simple tips and tricks that will excite the taste buds, this book will give you the confidence to up your vegetable intake and widen your recipe repertoire, safe in the knowledge that it’ll taste utterly delicious. It will also leave you feeling full, satisfied and happy – and not missing meat from your plate.

 
 
 
 
 
MAGNOLIA TABLE
 
JoANNA GAINS
 
 
#1 New York Times Bestseller
Magnolia Table is infused with Joanna Gaines’ warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort selections from the couple’s new Waco restaurant, Magnolia Table.
Jo believes there’s no better way to celebrate family and friendship than through the art of togetherness, celebrating tradition, and sharing a great meal. Magnolia Table includes 125 classic recipes—from breakfast, lunch, and dinner to small plates, snacks, and desserts—presenting a modern selection of American classics and personal family favorites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor. Inside Magnolia Table, you’ll find recipes the whole family will enjoy, such as:
  • Chicken Pot Pie, Chocolate Chip Cookies, Asparagus and Fontina Quiche
  • Brussels Sprouts with Crispy Bacon, Toasted Pecans, and Balsamic Reduction, Peach Caprese, Overnight French Toast, White Cheddar Bisque
  • Fried Chicken with Sticky Poppy Seed Jam, Lemon Pie, Mac and Cheese
 
 
The BOOK on PIE
 
Erin Jeanne McDowell
 
“EVERYTHING YOU NEED to BAKE PERFECT PIES”
 
 
Look no further than The Book on Pie for the only book on pie you’ll ever want or need.

Erin Jeanne McDowell, New York Times contributing baker extraordinaire and top food stylist, wrote the book on pie, a comprehensive handbook that distills all you’ll ever need to know for making perfect pies. The Book on Pie starts with the basics, including ways to mix pie dough for extra flaky crusts, storage and freezing, recipe size conversions, and expert tips for decorating and styling, before diving into the recipes for all the different kinds of pies: fruit, custard, cream, chiffon, cold set, savory, and mini. Find everything from classics like Apple Pie and Pumpkin Pie, to more inspired recipes like Birthday-Cake Pie and Caramel Pork Pie with Chile and Scallions.
Erin also suggests recommended pie doughs and toppings with each recipe for infinitely customizable pies: Mix and match Pumpkin Spice Pie Dough and Dark Chocolate Drippy Glaze with the Pumpkin Pie, or sub in the Chive Compound-Butter Crust for the Croque Madame Pielets . . . the possibilities are endless. With helpful tips, photographic guides, and inspirations—pie-deas—it’s almost like having Erin in the kitchen baking pies with you.
 
 
 
 
 

PATI’S MEXICAN TABLE

The SECRETS of REAL MEXICAN HOME COOKING

 

The host of a highly popular PBS series, Pati’s Mexican Table, and a self-described “overloaded soccer mom with three kids and a powerful blender,” Pati Jinich has a mission. She’s out to prove that Mexican home cooking is quicker and far easier than most Americans think.

Her dishes are not blanketed with cheese, or heavy and fried, or based on complex sauces. Nor are they necessarily highly spicy. Surprising in their simplicity and freshness, they incorporate produce and grains. Most important, they fit perfectly into an everyday family cooking schedule and use just a handful of ingredients, most of which are already in your pantry. Many are homey specialties that Pati learned from her mother and grandmother, some are creative spins on classics, while others are not well known outside of Mexico.

Dishes like Chicken à la Trash (it’s delicious!), a one-pot meal that Pati gleaned from a Mexican restaurant cook; Mexican Meatballs with Mint and Chipotle; Sweet and Salty Salmon; and Mexican-Style Pasta can revitalize your daily repertoire. You’ll find plenty of vegetarian fare, from Classic Avocado Soup, to Divorced Eggs (with red and green salsa), to Oaxaca-Style Mushroom and Cheese Quesadillas.

Your friends and family will enjoy Tomato and Mozzarella Salad with Pickled Ancho Chile Vinaigrette; Crab Cakes with Jalapeño Aioli; and Chicken Tinga — (you can use rotisserie chicken), which makes a tasty filling for tortas and tostadas. Pati also shares exciting dishes for the holidays and other special occasions, including Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread Stuffing; Spiral-Cut Beef Tenderloin; and Red Pozole (“a Mexican party in a bowl”), which she served on her wedding day. Desserts like Triple Orange Mexican Wedding Cookies, Scribble Cookies (sandwich cookies filled with chocolate), and little Apricot-Lime Glazed Mini Pound Cakes are sophisticated yet simple to make.

deBalasio Cuomo Go to Hell to NY Restaurant Workers / Owners

Yes, Go to Hell is what it amounts to. Restaurant workers are hurting. We’re not making enough to pay our Bills. Outside dining is not the answer, we need indoor dining in restaurants to start, “Now!” Governor Cuomo has the nerve to talk about ex-President Gerald Ford metaphorically telling New York to Go to Hell back in the 70s, and he is the Governor of New York and what he is doing to the restaurant workers of New York City, is basically the same. Mayor Bill deBlasio and Govenor ANdrew Cuomo, by not letting restaurants open for indoor dining (which is desperately Needed), Mayor deBlasio and Govenor Cuomo are metaphorically telling the hundreds of thousands of New York City Restaurant Workers to “Go to Hell,” the same as President Ford in The 70s, no difference. Will you guys (Cuomo & DeBlaaio) please “WAKE UP,” we need to go to Work. “We need to make Money. We need to Pay our Bills! Please!”

You’re supposed to be our Mayor and Help us, not Hurt Us, and that’s what you’re doing Mr. Mayor deBlasio. What’s wrong with you. You keep gloating about the outdoor seating like it’s the great saviour of the restaurant business and it’s Hundreds of Thousands of restaurant workers who depend on going to work, and making our meager livings, just to barely put a Roof Over Our Head and some food on the table and not a whole lot more. We are people of meager means, we are not even of the Middle Class which barely exist any more. We are of the lower class in terms of the money we make, but can you at least please let us do that. Please open indoor dining so we (I) can all get back to work, and make my regular paycheck that just barely pays the bills, but it does at least do that, and I can pay my rent and but food, “which I can not do now. I only get $433 a week Un-Employment, which bring me up to $900 short to pay my Rent and buy food for the week. Mr. Mayor and Governor Cuomo, you two guys are keeping me from making my living. Do you guys want to pay my Rent?”

I used to stand by Governor Cuomo but now I’m starting to get tired all this BS everyday, and they way he sort of acts like a Dictator. The Moronic thing that Cuomo and deBlasio say, their excuses are getting to be to much. “What the Hell is Wrong with you Two Guys. We want to go back to work. Can you get that through your Thick Skulls?

“Mayor deBlasio and Governor Cuomo, stop telling us to “Go to Hell,” open indoor dining in restaurants in NYC. We NEED to Go Back to Work Guys !!!!”

#deBlasioCuomoSayGOtoHELLtoNYCrestaurantWorkers

“Duhhhhh” ????

#deBlasioGOtoHELLtoNYCrestaurantWORKERS

CUOMO is Beginning to Sound Like a DICTATOR

#CuomoGOtoHELLtoNYCrestaurantWORKERS

“Hello Mr. Mayor and Mr Governor, This Is NOT The ANSWER” !!!!

People are Cooking Through Covid Pandameic – And Buying New Cookbooks

SUNDAY SAUCE 
 
WHEN ITALIAN-AMERICANS COOK
 
PEOPLE LOVE SUNDAY SAUCE
 
by DANIEL BELLINO ZWICKE
 
“WHO DOESN’T LOVE ITALIAN” ?
 
IT’S EVERYONE’S FAVORITE
 
And with TASTY EASY to FOLLOW RECIPES
 
SUNDAY SAUCE has been FLYING OFF The SHELVES
.
 
The coronavirus pandemic has us stuck at home and looking for a way to cope.
For many people, it’s cooking.
“I think there is a silver lining to be found in all of this, and it might be found in the kitchen,” said Stacy Deasy, an American living in Wicklow, Ireland.
The proof is all over social media, with mouthwatering dishes being posted to Instagram, Twitter and Facebook with hashtags such as #coronaviruscooking.
Deasy recently posted a picture of her chicken and dumplings to the NYT Cooking Community group that she’s a part of on Facebook.
“Food is comforting. Food is energy. Food can be healing. Those are important things right now more than ever,” she said.
Los Angeles resident Erik Dahlgren has had to work from home during the pandemic. But armed with a 25-pound bag of flour, he’s been experimenting with bread-making. He recently put a photo of freshly baked sourdough to his Instagram account.
“I need something to keep me busy, and baking always gives me a sense of accomplishment and pride,” he said. “Those are the kinds of things I need to get me through these lonely times we are all experiencing.”
Brenda McNicol had to cancel her 60th birthday party because of social-distancing measures in Edmonton, Alberta. But she still baked a cake for a virtual cocktail party, which she hosted on a video-conferencing app.
“I think food can serve as a vessel to bring people together, even when we can’t actually be around each other,” said Steve Roybal of Santa Rosa, California.
 
 
BOOKS by BESTSELLING COOKBOOK AUTHOR DANIEL BELLINO
 
Are FLYING OFF THE at MACARI VINEYARDS
 
And on-line at AMAZON.com
 
 
SUNDAY SAUCE  – “When Italian-Americans Cook”
 
A lot of people are really taking to cooking (1st time or whatever) since this horrible Pandemic started. Everyone has to eat, so why not cook fresh, tasty food, on your own, that you don’t have to worry about who touched it or what not, “Keep Safe.”
Anyway, everyone #Loves #ItalianFood and many people #LOVE my book SUNDAY SAUCE that is not only filled with Recipes for the best and most beloved Italian Dishes, I have written delightful little stories (true – non fiction) to go along with the recipes. I’ve been a Chef for more that 30 years, and I have written recipes that are easy to follow and execute. Many people have just gotten into cooking for the first time as a result of the current situation in America and all around the World. And others who had already known how to cook, are looking for new recipes and want to improve their culinary skills and increase the size of their repertoire. As a result, cookbook sales are booming. As for myself, my sales have increased over the same time period last year, but enough about all that.
All you need to know is that Sunday Sauce, and some of my other books like GOT ANY KAHLUA? aka The Big Lebowski  Cookbook are quite delightful, if I must say so myself; Great RECIPES and wonderful little antidotes and stories of the food and people within.
 
Thank You All,
Have a Wonderful Day, and Be Safe,
Daniel 
PS … “Always Mangia Bene!”
 
Basta
 
 
 
 
If You Love Food
 
And you LOVE The BIG LEBOWSKI ?
 
YOU’RE GONNA LOVE “GOT ANY KAHLUA” ?
 
aka The BIG LEBOWSKI COOKBOOK
 
It’s Got GREAT RECIPES and STORIES of The DUDE
 
AVAILABLE on AMAZON.com 
 
“ABIDE in IT” 
 
SUNDAY SAUCE
 
MOST BELOVED ITALIAN RECIPES
.
 
 

The Hemingway Burger – Hamburger Recipe

 
“PAPA HEMINGWAY”
Hemingway with Marlene Dietrich
 
 
 
Ernest Hemingway was a man, larger than life. He was the original foodie, eloquently writing about his 1920’s Parisian culinary experiences in “A Movable Feast,”  He wrote of Brasserie Lipp, Cafe Select, and various Parisian Bistros and Cafes, and of eating Oyters, Cervalas, Bresse Chicken, and other culinary delights. When at home in Key West or at his home the
Finca Vigia, Havana, Cuba, besides eating plenty of fish that he caught with his fishing boat “Pilar, ” always deep down the American Boy, Hemingway loved a good old fashion American Hamburger, every now and then. Yes Ernest Hemingway loved Burgers, and in a very specific way, with his own recipe he developed, and wanted it made just this way. Luckily he documented it, wrote down the recipes with his very precise instructions for all the world to see. So, if you are a fan of one of America’s greatest writers, Nobel Prize Winner, “A Man’s Man,”  besides trying a Hemingway Daiquiri and Cuban Mojito, you just gotta make yourself Hemingway’s Hamburger. The recipe follows.
 
 
 
The HEMINGWAY HAMBURGER RECIPE
 
Ingredients :
 
1 pound fresh Ground Beef
2 cloves Garlic, peeled and minced fine
2 Scallions, chopped 
1 heaping teaspoon India Relish (Heinz’s Sweet Relish)
2 tablespoons Capers, chopped
1 teaspoon Spice Islands Ground Sage
1/2 teaspoon Spice Islands Beau Monde Seasoning
1/2 teaspoon Mei Yen Powder, or 1/2 teaspoon of ground Black Pepper
1 large Egg, beaten
1/4 cup dry White Wine
 
 
Break up the meat with a fork and scatter the garlic, onion and dry seasonings over it, then mix them into the meat with a fork or your fingers. Let the bowl of meat sit out of the icebox for ten or fifteen minutes while you set the table and make the salad. Add the relish, capers, everything else including wine and let the meat sit, quietly marinating, for another ten minutes if possible. 
 
Now make four fat, juicy patties with your hands. The patties should be an inch thick, and soft in texture but not runny. 
 
Have the oil in your frying-pan hot but not smoking when you drop in the patties and then turn the heat down and fry the burgers about four minutes. 
 
Take the pan off the burner and turn the heat high again. 
 
Flip the burgers over, put the pan back on the hot fire, then after one minute, turn the heat down again and cook another three minutes. 
 
Both sides of the burgers should be crispy brown and the middle pink and juicy.
 
Place Burgers on your favorite Hamburger Bun, and serve with mustard, salt, pepper, and ketchup on the side.
 
Enjoy !
 
 
 
 
 
 
A HEMINGWAY HAMBURGER
 
 
 
……..
 
NOTE : If you can’t find Beau Monde Spice, you will need to add a Pinch Each of all these ingredients : Salt, Onion Powder, Garlic Powder, Nutmeg, and Allspice, and a 1/4 teaspoon of Old Bay Spice.
 
In French Beau Monde means “Beautiful World, ” and normally when used in a sentence in English, it refers to The Beautiful People. 
Mei Yen Powder consists of Salt, Sugar, and MSG.
As many people don’t like to use MSG as it causes headaches for many people, the MSG can be omitted. It really doesn’t matter if you sue Mei Yen powder, just make sure you put a 1/ teaspoon or a bit more of ground Black Pepper into your ground beef.
 
 
AMERICA’S FAVORITE RECIPES
 
How to COOK
 
BURGERS THE PERFECT STEAK
 
PRIZE WINNING CHILI
 
PORCHETTA
 
BLUE RIBBON MEATLOAF
 
SECRET RECIPE FRIED CHICKEN
 
And More …
 

Sunday Sauce with Sinatra – Recipe

FRANK SINATRA


COME FLY WITH ME



SUNDAY SAUCE and SINATRA
 
It’s an old tradition in my family, that most Sunday the Bellino Family gathers together and we eat Sunday Sauce Italian Gravy. The whole family gets together and Grandma House, or Aunt Helen’s, but mostly at Aunt Fran’s House in Lodi, New Jersey. It’s a wonderful all day affair, starting with a little antipasto, followed by the star of the show, Sunday Sauce. Aunt Fran or Aunt Helen usually make the Sauce (Gravy), which is the most supreme dish of all. It’s a long simmered tomato sauce laden with special meat treats, that include: Sausages, Meatballs, and Braciole. We eat it with short maccheroni, usually rigatoni. “It’s the Best Thing ever,” we all just love it, and who wouldn’t, it’s so damn tasty, it is.
 
After the Sunday Sauce, it’s on to dessert and coffee, which is a 3 or 4 hour affair, as the grownups sit around the table drinking Espresso (with Anisette) and eating all the tasty desserts that’s made of a whole array of sweet treats, like: Aunt Fran’s Ricotta Cookies, Cannoli, Sfogliatelle, and whatever sweets that other visitors might bring. And there’s a whole lot of talking about this that and every other thing: sports, politics, gossip and what not, all as Frank Sinatra records play softly in the background. Always. Aunt Wanda loves Jerry Vale, and Dino has his turn too. Those were warm and wonderful days spent with loved ones, and sadly all of the older generation is gone, and we miss them dearly. But me, I think of them often, and especially when it comes to Sundays, eating all day long, cahtting and having fun, eating maccheroni, sausage, Meatballs, and Braciole, listening to Sinatra, and loving it all. My cousins Joe, Tony, and I keep it going. We try to organize as many get-together s as we can, always centered around food, whatever it may be: fresh fish, pasta, Steak, and our all-time favorite Sunday Sauce. And don’t forget Sinatra, Francis Albert that is. Or just simply Frank. 
 
Basta !
 
 
 
 
 
 
LEARN HOW to MAKE
 
SUNDAY SAUCE alla SINATRA
 
 
 
 

 
Frank Sinatra
 
The SUMMER WIND
 
 
A Pot of SUNDAY SAUCE
 
“GRAVY”
FRANK and FRIENDS
 
At GILLY’S
 
NEW YORK
.

Ali Frazier Fight MSG 1971

ALI – FRAZIER

MADISON SQUARE GARDEN

1971

The ALi – Frazier Fight 1971, pitted WBC/WBA World Heavyweight Champion Joe Frazier (26 W – 0 L)against The Ring Heavyweight Champion Muhammad Ali (31 -0) for the Heavyweight Championship of The World. It was billed as The Fight of The Century, and in the end it was certainly one of the greatest of all-time. Held at New York’s Madison Square Garden on March 8th 1971.

This fight was the first time the two fighters fought each other for the World Heavyweight Title. Joe Frazier won the fight in 15 Rounds on a Unanimous decision.

This fight was the first in a Trilogy of Fights for these two fighter, the second was The Super Fight in 1974, and the third time they met was the famed Thriller in Manila a year later in 1975, the 2nd and 3rd fights both won by Muhammad Ali.

Dave Anderson of The New York Times writes the following :

Ina classic 15-round flight, Joe Frazier broke the wings of the Butterfly and smashed the stinger of the Bee (Ali) at Madison Square Gaeden.

Defying an anonymous “lose or else” death threat, Frazier settled the controversy over the World Heavyweight Championship by handing Ali his first defeat with a savage attack that culminated in a thudding knockdown of the deposed titleholder from a hammer like left hook in the final round.

During the classic brawl, one man in the sellout throng of 20,455 died of a heart attack.

When the verdict was announced, Ali, also known as Cassius Clay accepted it stoically.

Hurried to his dressing room rather than the post fight interview area, Ali remained there for about a half hour.

Suddenly he departed for the Flower Fifth Avenue Hospital for X-Rays of the severely swollen jaw. He was released from the hospital after 40 minutes, and left un-bandaged.

“I always knew who the Champion was,” Frazier, his brow swollen above each brow, said with a smile.

Frank Sinatra was Ringside at The Fight