Italian-American and Non-Italian Dishes
Italian-American Dishes
Baked Clams Oreganata
Baked Ziti
Chicken Parmesan
Chicken Scarpariello
Chicken Francese
Cioppino, a Classic Italian-American Fish Soup
Lasagna
Lobster Fra Diavolo
Macarronada (Brazilian Spaghetti Bolognese)
Peas and Eggs
Romeo Salta’s Easter Salad
Shrimp Scampi
Spaghetti and Meatballs
Stuffed Shells
Sunday Sauce
Turkey Tetrazzini
Wedding Soup Italian-American Style
Non-Italian Dishes
Baba Ghanoush (Eggplant Dip)
Brandade Pancakes
Buttery Mashed Potatoes
Carbonnade à la flamande (Belgian Beef Stew)
Catfish en meurette (Catfish in Red Wine Sauce)
Céléri rémoulade (Celery Root Salad)
Chicons au gratin (Gratineed Belgian Endives Wrapped in Ham)
Chimichurri (Argentinean Steak Sauce)
Côtes d’agneau Champvallon (Lamb Chop and Potato Casserole)
Fondue au fromage (Cheese Fondue)
Fricasée de poulet à l’ancienne (Old-Fashioned Chicken Fricassee)
Fried Catfish
Gratinéed Ox Tongue in Mushroom Cream Sauce
Guacamole
Ham and Lentil Casserole
Moules au curry (Curried Steamed Mussels)
Mushroom Barley Soup
Paella Mexicana (Mexican-Style Paella)
Pommes frites (“French fries”)
Pico de gallo
Potato Salad, Frank’s Favorite
Pulled Pork «Pibil»
Radis, Beurre et sel (Radishes with Butter and Salt)
Rillettes de porc (Potted Pork Spread)
Salade frisée à l’anchoiade (Frisée Salad with Anchovy Sauce)
Salade frisée aux lardons (Frisée Salad with Bacon)
Spargel mit Sauce Hollandaise und Kartoffeln (White Asparagus and Potatoes with Hollandaise Sauce)
Steak au poivre (Peppercorn Steak)
Viennese Goulash
Waterzooï de poulet (Belgian Poached Chicken and Vegetables in Cream Sauce)
Whitefish Brandade
Hey Frank! Made the Columbus Day Spaghetti & Meatballs the other night…please don’t report me to the Italian spaghetti police! I changed up the meat in the meatballs to ground turkey and they turned out great (sorry, but I was looking to lighten things up before Christmas)…everything was really good, the only thing I would do next time is add pepperoncino to the sauce…in our house everything is better with pepperoncino! Thanks again! Oh…this is the first time I have seen putting the tomatoes through a food mill before making the sauce…makes a much lighter sauce than using bottled passata which I always dilute so it’s not so thick.
Glad you enjoyed it, Phyllis. And I promise I won’t report you… 😉