Food 101

The two types of ossobuco are a modern version that has tomatoes and the original version which does not. The older version, ossobuco in bianco, is flavoured with cinnamon, bay leaf, and gremolata. The modern and more popular recipe includes tomatoes, carrots, celery, and onions; gremolata is optional. While veal is the traditional meat used for ossobuco, dishes with other meats such as pork have...

The dish comes from Italy. It may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. The variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta.[4] Polenta is a staple of Northern Italian (to a lesser extent, the Central Ital...

The origin of the dish is claimed by the Southern regions of Calabria, Campania, Apulia and Sicily. Other variations found outside Italy may include chicken, veal, or another type of meat cutlet or vegetable filling. Hosted on Acast. See acast.com/privacy for more information. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-...

Popular stuffings include spinach and ricotta or minced beef. The shells are then typically covered with tomato sauce. Cannelloni are also a typical dish of the Catalan cuisine, where they are called canelons and traditionally consumed on Saint Stephen's Day. Hosted on Acast. See acast.com/privacy for more information. See Privacy Policy at https://art19.com/privacy and California Privacy Notice a...

Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such as ragù (ground meats and tomato sauce), béchamel sauce, vegetables, cheeses (which may include ricotta, mozzarella, and parmesan), and seasonings and spices. The dish may be topped with grated cheese, which becomes melted during baking. Typically cooked pasta is assembled with the other...

Breadsticks, also known as grissini, grissino or dipping sticks are generally pencil-sized sticks of crisp, dry baked bread that originated in Piedmont, a region of Italy. There is also a soft-baked breadstick version popular in North America. Hosted on Acast. See acast.com/privacy for more information. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19....

Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. Ciabatta is made with a strong flour and uses a very high hydration dough. While panino indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta are known as panini (plural of panino) outside It...

it is a style of pizza, also called pizza bianca white pizza. Focaccia may be served as a side dish or as sandwich bread and it may be round, rectangular, or square shape. Hosted on Acast. See acast.com/privacy for more information. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish. As a country that was a hub in the historic oceanic silk road, contact with foreign traders brought new food items and cultural influences in addition to the local traditions of...

The cream may be aromatized with  coffee ,  vanilla , or other flavourings .The name  panna cotta  is not mentioned in Italian cookbooks before the 1960s Hosted on Acast. See acast.com/privacy for more information. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Specifically refers to a frozen dessert of Italian origin. Artisanal gelato in Italy generally contains 6%–9% butterfat, which is lower than other styles of frozen dessert.[16][17] Gelato typically contains 35% air (substantially less than American-style ice cream) and more flavoring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams....

The main ingredients are  egg yolks ,  sugar , and  cream . It has the texture of frozen  mousse  or cake. The dessert's Spanish counterpart is called  semifrío Hosted on Acast. See acast.com/privacy for more information. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

In the early 19th century the chef  Antonin Carême  included it in his list of the basic sauces of French cooking. In the early 20th century  Auguste Escoffier  named it as one of the five sauces at the core of France's cuisine Hosted on Acast. See acast.com/privacy for more information. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-n...

Usually, to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for Mexican salsas and Italian pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed without the need for thickeners such...

Sauce hollandaise is French for "Hollandic sauceThe first documented recipe is from 1651 in La Varenne's Le Cuisinier François for "asparagus with fragrant sauce Hosted on Acast. See acast.com/privacy for more information. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

A velouté sauce is a savory  sauce  that is made from a  roux  and a light stock. It is one of the " mother sauces " of  French cuisine  listed by chef  Auguste Escoffier  in the early twentieth century, along with   espagnole ,  tomato ,  béchamel , and  mayonnaise  or  hollandaise . Velouté is French for ' velvety . Hosted on Acast. See acast.com/privacy for more information. See Privacy Policy...

This  sauce  is traditionally made from a white  roux  (butter and flour in a 1:1 mixture by weight) and milk, [ with ground  nutmeg added to enhance the flavor Hosted on Acast. See acast.com/privacy for more information. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

The concept of mother sauces predated Escoffier's classification by at least 50 years; in 1844, the French magazine  Revue de Paris  reported: "Oui ne savez-vous pas que la grande espagnole est une sauce-mère, dont toutes les autres préparations, telles que réductions, fonds de cuisson, jus, veloutés, essences, coulis, ne sont, à proprement parler, que des dérivés?" ("Don’t you know that the grand...

The recipe became very popular in Italy and in the United States around the 1980s, when it was offered to discotheque customers.[1] The recipe thus became an icon of the fashionable cuisine of the time, which preferred the use of cream in first courses. Penne alla vodka remains popular in Italian-American cuisine Hosted on Acast. See acast.com/privacy for more information. See Privacy Policy at ht...

It is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce. Its sauce is known for its rich texture. It is similar to chicken tikka masala, which uses a tomato paste Hosted on Acast. See acast.com/privacy for more information. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Performing today and one of only a handful of Jazz Artists who can make a successful musical presentation to a large audience without having to abandon the true art form of Jazz. Through his life long endeavor to help advance people to their highest potential through the understanding of Jazz as well as spreading peace worldwide through his "Jazz for Peace World Tour", Rick DellaRatta is considere...

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In English, the word "borscht" is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht. Hosted on Acast...

Buffalo wings have gained in popularity in the United States and abroad, with some North American restaurant chains featuring them as a main menu item. The name "Buffalo" is now also applied to other spiced fried foods served with dipping sauces, including boneless chicken wings made from chicken breast meat rather than a chicken wing chicken fries, chicken nuggets, popcorn chicken, shrimp, and ca...

The term originally referred to skirt steak, the cut of beef first used in the dish.[3] Popular alternatives to skirt steak include chicken and other cuts of beef, as well as vegetables instead of meat.[4][5] In restaurants, the meat is usually cooked with onions and bell peppers. Popular condiments include shredded lettuce, sour cream, guacamole, salsa, pico de gallo, shredded cheese, refried bea...