Recipes Videos

Read carefully this before making Basil Pesto Tips to prepare Basil Pesto 1) Wash and dry basil leaves 2) Load the mixing tool or a mixer with basil leaves, garlic (a small slice or more), salt (..more)

Read carefully this before making Basil Pesto Tips to prepare Basil Pesto 1) Wash and dry basil leaves 2) Load the mixing tool or a mixer with basil leaves, garlic (a small slice or more), salt (two pinches or more), 1 spoon of pine seeds (or more, according to your taste), olive oil (extra-virgin olive oil, not other kind), and cheese. I recommend Parmigiano Reggiano or Pecorino (sheep's milk cheese) or a mix of both (70 % Parmesan and 30 % Pecorino) 3) Mix everything with short mixer work (about 1 minute and half, not to burn the leaves) 4) Dump everything in a bowl. Add carefully some more olive oil to make your sauce fluid, smooth. Taste it and add salt if it is necessary. Add sauce to your hot spaghetti and enjoy it! Visit the following link to know more: http://en.wikipedia.org/wiki/Pesto http://it.wikipedia.org/wiki/Pesto (pictures showing original preparation of this recipe) According to the original recipe you should work basil leaves and the other ingredients in a mortar and not in a mixer. Doing it in a mixer is a fast way to make it. So I express my excuses to the people of Liguria and Genova who are the keepers of this food tradition. (..less)

October 2006 (Medialink) -- Over 25 million Americans are of Italian descent in the U.S. and this month showcases the U.S.'s number one ethnic food, Italian! October is National Italian Heritage Month (..more)

October 2006 (Medialink) -- Over 25 million Americans are of Italian descent in the U.S. and this month showcases the U.S.'s number one ethnic food, Italian! October is National Italian Heritage Month and people everywhere are celebrating. Food is one of the biggest contributions that Italians made to America. Italian dishes became popular in the States after World War II, as pizzerias sprang up outside of Italian-American neighborhoods. First came pizza, then spaghetti & meatballs, lasagna and ravioli! The American palate has matured over the years to embrace more regional Italian dishes, like polenta and stuffed eggplant - along with Italian influenced fish and chicken. When cooking Italian food, experts suggest cooking well and saving time. Timesaving tips can include using seasoned breadcrumbs instead of going to the trouble of making them yourself; and preparing marinara sauce ahead of time and freezing it in small portions for later use. For recipes and tips beyond the trusty pizza, log onto progressofoods.com. -------------------------------------------------------------------------------- Produced for General Mills (..less)

Unlike Betty Crocker, Chef Boy-Ar-Dee was NOT a fictional advertising icon; he was a real Italian chef. Hector Boiardi came to the U.S. as a teenager, became chef of a Cleveland hotel, and then opene (..more)

Unlike Betty Crocker, Chef Boy-Ar-Dee was NOT a fictional advertising icon; he was a real Italian chef. Hector Boiardi came to the U.S. as a teenager, became chef of a Cleveland hotel, and then opened a restaurant where his spaghetti recipe became famous. The rest is history. (It became "Boy-Ar-Dee" because that was easier than having to teach Italian pronunciation to 1950s housewives) As Colonel Sanders did, Chef Boiardi (note the accent on the middle syllable) used to appear in his own commercials. (..less)

The 'only pasta that tastes good and is good for you' appears in this interesting Food Network Unwrapped segment; it discusses how Dreamfields patented pasta recipe allows for only 5 grams of digestib (..more)

The 'only pasta that tastes good and is good for you' appears in this interesting Food Network Unwrapped segment; it discusses how Dreamfields patented pasta recipe allows for only 5 grams of digestible carbohydrates (as compared to the 32-40 carbs of regular pasta). (..less)