Crab Cakes: Crab cakes are popular along the coast of the Mid-Atlantic States, New England, the Gulf Coast, the Pacific Northwest, and the Northern California coast, where the crabbing industry thrives. Meat from any species of crab may be used, although the meat of the blue crab, whose native habitat includes the Chesapeake Bay is
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Italian Style Pulled Pork: Porchetta [porˈketta] is a savoury, fatty, and moist boneless pork roast of Italian culinary tradition. The body of the pig is gutted, deboned, arranged carefully with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted, traditionally over wood. Porchetta is usually heavily salted in addition to being stuffed
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Squid-Ink Pasta Tagliolini with Calamari: Squid ink is just what it sounds like, the ink of the squid, and it adds both a sea tang and a deep black glow to this recipe. You will likely have to go to a fishmonger who has very fresh fish to obtain it, but it’s worth the trip.
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Sausage and Peppers: This hearty Italian sausage sandwich is traditional Italian fest fare. In New York, many churches and community centers would have street fairs or bazaars and you could usually find Italian Sausage sandwiches there. They were usually link sausages on buns piled high with grilled onions and peppers you could smell them for
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Penne alla Vodka: The exact origins of penne alla vodka are unclear; there have been multiple claims to the invention of the dish. Penne alla vodka is an Italian-American pasta dish always made with vodka and penne pasta, often made with heavy cream, onions, and sometimes prosciutto, ham, pancetta, or bacon. Penne alla vodka Print
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