Everyone Is Italian on Sunday by Rachael Ray3.5 stars
So many variations to try with bold flavors. Other than general pantry staples, you will need to have some specifically Italian staples on hand if you will be utilizing this cookbook.
You can tell that this is the result of years of familiarity with these recipes and a true love of the rich culinary tradition of Italy blended with an appreciation of how food deepens connections and bonds between people.
I liked her personal notes on so many of the dishes, be it how she prepares it, memories attached to the meal or just an anecdote.
I am a very visual person so I had a difficult time envisioning some of these recipes since there are not many photographs in this book. I would have greatly appreciated more photos of the prepared recipes.
Blood Orange Cake
Twice-Baked Potatoes with Caramelized Onions and Cheese
All the pestos! All the soup stocks!
Braised Brisket with Almond Gremolata*
citrus and Garlic Bone-In Pork Loin Roast
Pork Loin Cooked in Milk
The Ultimate Pulled Pork Sandwiches
Pork Masala with Pappardelle
Beef Stew with Butternut Squash
Braciole with Bacon and Onion Sauce
Mushroom and Chestnut Meatloaf with Gravy
Baked Devils Chicken
All the roasted vegetables from broccoli to carrots to green beans with shallots.
Peas with marscarpone and peas with panchetta
Rachael Ray Makes Spicy Shrimp Aglio Olio - Food Network
Rachael's "No Bologna" Bolognese
Hospitality in our home is usually centered on food. With a very busy life, the best situation for connecting with people is around a meal. It was perfect for adults, and perfect for kids, one tip being that you can hide the chopped carrots as you mix them into the spaghetti sauce. And who would ever know there are chicken livers in this recipe? We stacked the plates on the counter, put the food in one place, we gathered around and everyone filled their own dishes with pasta, sauce, salad, and homemade bread. Our friends who came for dinner brought a level of excitement to our family.
Ground Meat Goulash with Macaroni
In a Dutch oven or deep skillet, heat the oil, one turn of the pan, over medium-high. Add the butter. When it foams, add the beef, veal, and sausage. Cook, stirring occasionally and breaking up the meat with a spoon, until lightly browned, about 5 minutes. Season with salt, finely ground black pepper, and the white pepper.
You know you love it and you know you make it your own special way if you've ever made it before. Here is my take on the classic, if only to be used as a helpful reminder to make-ahead a batch especially in the winter months. Add the pancetta and cook until lightly brown. Then add the chicken livers, and cook almost through. Add the onions, celery, carrots, garlic, rosemary, and bay leaves, and cook until tender, 10 minutes.