Sometimes, there’s simply no substitute for your Sicilian friend’s famous caponata or your favorite pizzeria’s homemade tomato sauce. But cooking Italian food isn’t limited to the experts, and it certainly doesn’t have to be time-consuming and difficult. Plus, there’s something satisfying about cooking a hearty meal– even if it’s just for yourself. Try this recipe for red-wine spaghetti with broccoli rabe, courtesy Michael Chiarello of the Food Network. It has an estimated preparation time of 15 minutes and a cook time of just 20 minutes. With its fresh ingredients and simple methods, this recipe is sure to be a good one!
Red-Wine Spaghetti with Broccoli Rabe, courtesy Michael Chiarello
1 3/4 pounds broccoli rabe, thick stems discarded
1 pound spaghetti
1 bottle red wine (750 ml- preferably Zinfandel)
1 teaspoon sugar
1/3 cup extra-virgin olive oil
4 garlic cloves, finely chopped (2 tablespoons)
1 teaspoon dried hot red pepper flakes
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup grated Parmigiano-Reggiano
Cut broccoli rabe into 1-inch wide florets. Blanch in a 6 to 8 quart pot of boiling salted water, uncovered, 2 minutes. Transfer with slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.
Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Reserve 1 cup of pasta water and drain pasta in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes until liquid is reduced a bit. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed, about 6 minutes (pasta will be al dente). Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in the olive oil in a large, deep skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt, and pepper and cook, stirring, 1 minute. Add 1/2 cup of reserved water.
Pour broccoli into skillet with the spaghetti mixture and carefully toss with tongs to combine (skillet will be very full). Cook while stirring, about 2 minutes. Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil. Stir in the grated cheese. Serve immediately.
At Nino’s Bellissima Pizza, on Second Ave in Manhattan, you can order a pizza that costs–brace yourself– $1000. Just what will that $1000 buy you? A pizza 
Everyone has that one food that they’ve fallen in love with- and it’s simply not the same unless it comes from the specific person or place that made it the first time. It could be your dad’s burgers, your grandmother’s apple pie, or your favorite restaurant’s fettuccine alfredo, but no matter what it is, it always seems like there must be some secret ingredient that makes it taste so good. That’s exactly how Lenny’s pizza is. There’s something about it that’s incredibly unique and flavorful. I can’t quite put my finger on it- it might be the delicious tomato sauce, or the hint of basil, or the sprinkling of oregano… you really have to try it to see what I mean. And that’s what sets Lenny’s apart from other pizza restaurants: it’s not just another pizza- it’s a Lenny’s pizza.
It’s unfortunate that whole, unprocessed food has slowly trickled out of the American diet, with prepackaged convenience foods and trips to fast food drive-thrus replacing our daily meals. It seems that popular nutrition plans and fad diets aren’t helping the issue, either: from low-carb diets that deprive us of bread and vegetables to ultra low-fat diets that ignore the necessity of healthy fats, the American approach to eating is in dire need of help. So, how can we fix our unhealthy ways? By getting our inspiration from
Pizza preferences are very subjective. Thin or thick crust? Red or white sauce? Meat, vegetables, or just plain cheese? Several factors are at work behind your specific pizza preferences. First, where are you from? Some people are accustomed to the thin crust pizza that’s prevalent throughout southern Connecticut and New York. Others are used to Chicago-style pizza- complete with thick, deep-dish crust and a layer of sauce that goes on top of the cheese rather than below. Westerners might be familiar with California-style pizza, which is known for unusual toppings such as barbecue sauce and artichoke hearts. The shape is also important: many people are used to standard round pizza, but some have grown up eating rectangular Sicilian-style pizza. Whatever your preference may be, Lenny’s will satisfy your pizza craving. From