Every Night Italian

by Giuiliano Hazan
Print Email

everynightitalian.jpgOne of the nice things about this book is that every thing in it takes 45 minutes or less to prepare.  And the other nice thing is, most of the recipes are actually easy to make on a budget – Spaghetti with tomatoes and anchovies (let’s face it, you either like anchovies or you don’t and some of us do!); Red Snapper with Fresh Tomatoes and Black Olives; Chicken Braised with Tomatoes and Black Olives; Veal Stew with Green and Yellow Peppers; Savory Three Meat Loaf with Simple Tomato Sauce; Red Cabbage Slaw; Marinated Green Beans – you get my point.  And everything we’ve tried, anyway, is perfect!

As recommended by Amy Ephron

Buy Every Night Italian

Comments   

0 #1 Kellyj 2014-01-18 06:45
I could get rid of all my cookbooks and just keep this one. It's fantastic. My favs are the veal stew with peppers, the rack of lamb, xmas tree salmon and my husband dies for the green olive chicken recipe.
Quote

Add comment


Security code
Refresh

Restaurant News

320 South Wine Lounge
Los Angeles
by Carolan Nathan

320southlogoFlouncing along La Brea Avenue one windy day looking for a great cup of coffee which, by the way, is rather difficult to find in Los Angeles, I happened upon a rather stark building. Being the...

Read more...
Amazing Alaska
Alaska
by Laura Johnson

alaska.jpg Twenty years ago this summer I fell in love with Alaska. After graduating from college and moving permanently to Atlanta with friends, I thought I had died and gone to heaven by escaping my small...

Read more...
A Night at INK
Los Angeles
by Maylynn Morales

inkinside.jpgHow does ink come out of pens? Well I can’t answer that, but I know how ink comes out of squid.LA's hot spot, Michael Voltaggio’s INK restaurant in Hollywood, opened its doors September 2011....

Read more...
Old School London Eats
London - British Isles
by Carolan Nathan

rulesdining.jpgRules is the oldest restaurant in London. Situated in Maiden Lane, Covent Garden, this eaterie is simply splendid not only for the food but also its history and the pictorial passing of time...

Read more...