Baked ziti, chicken parm, juicy meatballs, and all the rest of our favorite Italian-American delights. [Photograph: J. Kenji López-Alt, Vicky Wasik] The line between "Italian" and "Italian-American" cuisine
Author Notes: This focaccia is inspired by the “pizza” focaccia I worship from Liguria Bakery. The one that's topped with tomato sauce and chopped green onions, and despite its name, lacks cheese of any
Author Notes: Instead of the usual dredged in flour, dipped in eggs and milk, rolled around in crumbs approach, this schnitzel opts instead for a mustardy mayo marinade, then right into panko. The result
Some days (most days, if you're me) when you get home from a long day of work, you just really don't feel like sweating over a stovetop to make dinner. This is truly where your Instant Pot comes in handy.