Italian Kitchens

But the kitchen will have to be closed during the six weeks when Preston, owner of Preston Catering at 1093 Bethel Rd., offers made-to-order sandwiches including turkey, Italian, ham and cheese, and tuna salad. The repertoire also features baked It’s hard to believe that my summer vacation will be over in a week. As the saying goes, time flies when you’re having fun. To be honest, I will still have a generous portion of each afternoon to do all the summer type things that I am remembering how New York Italian restaurants have a cachet of their own; they carry with them a homey sense of slow-simmered tomato sauces, a warm hint of garlic in the air. Some of the most famous ones have published their own cookbooks. That means that you can serve the Examiner chatted exclusively with Viviani on June 30 to get the details on his involvement with the America's Better Sandwich Contest, why he competed on Alton Brown's "Cutthroat Kitchen," and his insider's itinerary for the perfect Italian vacation. The bill was only about $20 with drinks, and improved our attitude, as a good brunch should. Bettolino Kitchen is the latest of several Italian restaurants to open in the area and the fact that they have gotten so good so soon is remarkable. This is a But leave some bread over to sponge up lush, eggplant-heavy giambotta ($10), the Italian-accented ratatouille Here, the veal is dry and tough. And a locked kitchen drawer might be the best place for nonna’s rabbit ($26) recipe, which magically .

The agreement between Bradshaw and Sensio will bring new Bialetti branded small electric kitchen appliances to the market in 2015. "Sensio, a company with innovative ideas and forward thinking style, is a perfect match for the iconic, stylish Italian brand Perfect! Unless, that is, you're one of those poor souls who is sensitive to gluten. Happily, here's a pizza that swaps out the traditional Italian wheat-based crust for a chickpea "flour" crust that's popular in many parts of the world. And it's just in Patsy's Italian Restaurant has been around since 1944, when Pasquale Scognamillo opened up the location in Midtown. Since then, four generations of the family have worked in the kitchen preparing the food, and front of the house greeting guests and But I'm not complaining, although it does feel rather as if his eyes follow me around the kitchen from the bookshelf sometimes with nibbles of stuffed olives and Italian nachos, deep fried ravioli full of cheese with a piquant sauce. .