Hello, and welcome back to Will It Casserole?, the column where I take your delicious concepts and re-imagine them as delicious casserole creations. Today we’re taking another favorite sandwich of mine—the Italian sub/grinder/hoagie/whatever—and transforming it into a hot, comforting dish of wonder.
Cannoli are generally recognized as a delicious dessert. They’re as Sicilian as it gets, which is to say originally Arabic, then adopted and perfected by the melodramatic people of that arid paradise. This confection sailed through South Street Seaport (Pre-Ellis Island) and parked on Mulberry Street in Little Italy,…
In the David Brooks’ most recent op-ed, “How We Are Ruining America,” Brooks tells a little anecdote that brilliantly illustrates just how far the American school system has to go when it comes to charcuterie:
Sprinkling a bit of Parmesan cheese over pasta is a very common, very delicious practice, but if you want every single string of spaghetti coated with salty, nutty goodness, toss ‘em with parm before they even get sauced.
As the name suggests, agrodulce, is a delectable condiment that is made by reducing sweet and sour elements, traditionally sugar and vinegar. This stuff is great on everything: cheese, meat, vegetables, even ice cream.
Depending on your circumstances, some languages can be harder to grasp than others. If English is your first language, these languages are widely considered to be the easiest to learn how to speak, read, and write.
Food may be the best vehicle for learning a new language. After all, we all have to eat, and cooking and eating with others engages all of our senses. This free course from MIT teaches basic Italian, Italian culture, and cooking for the Mediterranean diet all at the same time.