This is the quintessential Italian American dish: from the 1950s through the 1980s, every Italian restaurant had it on the menu. It is still one of America’s favorite dishes and is easy to make. The important part of the recipe is to begin cooking the meat and mushrooms separately, then combine them at the end so the flavors blend. Marsala is the special ingredient in this dish. Around the city of Marsala, Malvasia, a varietal of a very aromatic grape, grew in abundance. Wine has been made from this varietal for centuries, and the English took note of it and began importing it. The history of England and the New World needs no retelling, and this is most likely how Marsala made it across the pond. When the Sicilian immigrants settled in America, and rediscovered it, it was a natural reunion.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.