Get the Parmesan ready! Big Flavors from Italian America serves up gutsy red sauce faves & more

"On the Road" stories, ingredient recommendations, make-ahead options, flavor variations...  [Cook's Country] [View in a Web browser]( [Big Flavors from Italian America]( [Cover Price: $29.99; Your Price: $19.99.] [ORDER NOW]( [NEW! Save 33%]( [“Red sauce runs in my veins.” -Jack Bishop]( Dear friend, Like many Italian Americans, I can attest to a childhood of sleepy Sunday afternoons at Nana’s house, where the whole family gathered. We shared little moments that are now treasured memories. They are gifts from the past and, I believe, reminders of what is truly important in life: family, connection, and tradition. Tradition is what helped Italian immigrants as they settled in communities across the United States—many opening bakeries, delis, and restaurants. Over time, their experimentation and changes to traditional Italian recipes gave rise to a new wave of flavors, textures, methods, and comforts. We have spaghetti and meatballs, cioppino, Scali bread, and so many other dishes thanks to their creative ingenuity. Introducing the latest cookbook from Cook’s Country, [Big Flavors from Italian America]( a celebration of the foods, recipes, and places that inspired the cuisine so many of us have come to know and love. The book contains 150 foolproof recipes woven among intimate “On the Road” features, in-depth ingredient spotlights (with brand recommendations!), and, most important, countless reasons to cook up big time comforts any night of the week. Tradition is what you make. Again, again, and again. We hope this book inspires you to start some new traditions of your own. [Jack Bishop Signature] Jack Bishop Chief Creative Officer [Dig In! SAVE 33%]( [SPECIAL OFFER. Add All-Time Best Sunday Suppers for JUST $10.]( [A LOOK TO THE PAST]( The history of Italian American food is rooted in an intricate web of people, places, and global events. Between 1880 and 1910, over 5 million Italian immigrants relocated to the United States. The country offered vast opportunities in comparison to the towns and cities they left behind. Making it to America was the easy part—achieving prosperity and cultural acceptance was much harder. Obstacles abounded, yet they found comfort in the traditions, customs, and foods of their homeland, which took on new forms over time. Italian immigrants’ resourcefulness and perseverance laid the groundwork for the contributions they (and their future generations) would later make to all facets of American life. [Celebrate the legacy. ORDER NOW]( [A FRESH TAKE ON THE DISHES YOU LOVE]( [RED SAUCE FAVORITES AND BEYOND] Chicken Cacciatore It’s no wonder chicken cacciatore ranks as one of the most popular Italian American dishes. Tender, juicy chicken cooked in red sauce just sounds delicious. The problem we found is that most red sauces end up being greasy and overly sweet, and they often serve only to cover up dry chicken. To avoid this tragic outcome (well, we think it’s tragic!), substitute chicken thighs for a cut-up whole chicken and cook the meat in a more complex sauce made with red wine, diced tomatoes, portobello mushrooms, Parmesan cheese, and chicken broth. the italian american kitchen Portobello Mushrooms Prized for their meaty flavor and steak-like texture, portobello mushrooms are ideal for sautéing, stir-frying, roasting, grilling, or stuffing. Watch out for wet, damaged gills, which are a sign of spoilage. (Just remember: Wet gills, run for the hills!) Braciole The foundation of a mouthwatering braciole, pronounced “brah-ZHUL,” is all in the stuffing. Avoid store-bought filling and create a fresher, tastier stuffing with a simple mixture of sweet raisins, parsley, basil, and Parmesan cheese. Fluffy Baked Polenta With Red Sauce Cook the cornmeal in water instead of dairy for light, clouds-on-your-fork fluffiness and clean, sweet flavor (and none of that grainy consistency that can ruin things). [SMALL PLACES (AND BOWLS), BIG COMFORTS] Pittsburgh Wedding Soup Many versions of this Pennsylvania favorite require a serious time commitment. We perfected a quick and easy alternative with a few simple changes. To amp up the flavor of the chicken broth, we started by cooking garlic and red pepper flakes in olive oil. When it was time to add the vegetable, we opted for kale—instead of the more common spinach or escarole—because it kept better flavor and added a nice hearty crunch. Mushy veggies? No thank you! For the meatballs we used meatloaf mix instead of regular ground beef to achieve a more dynamic flavor. And our pasta choice, orzo, was a no-brainer for its easy spoonability. the italian american kitchen Chicken Broth Even the best Italian American cooks rely on a store-bought broth from time to time. Touted by our tasters as “rich” and “meaty,” you won’t find any funny business with this chicken stock, unlike many store-bought broths that are way too salty. Prosciutto Wrapped Figs with Gorgonzola Can’t decide between salty or sweet? This dish balances the sweet flavor of ripe figs with the savory and salty flavors of gorgonzola cheese and prosciutto. Garlic Knots Most garlic knots are made with leftover pizza dough, but we found this method led to a dry, hard knot. To overcome this, make your own fresh dough by substituting all-purpose flour for bread flour, and then knead for roughly 8 minutes. [BRING HOME THE BAKERY] Pistachio Cannoli The phrase “it’s what’s on the inside is what matters most” couldn’t be more true than when it comes to cannoli filling. To make ours, we combine ricotta cheese with creamy, rich mascarpone; sugar; and chopped pistachios. Pick up store-bought cannoli shells to simplify things even further. And if you’re feeling fancy, adorn the outer edge of the filling with chocolate shavings. the italian american kitchen Mascarpone While most mascarpones should suffice, this product stood out as our all-star choice for its ultrasmooth texture. Zeppoles Simple yet satisfying, these deep-fried rounds of doughy goodness are sure to please. The key to their tender texture? Two leaveners: baking powder and yeast. Dust with confectioners’ sugar before serving. Pignoli These cookies get their unique flavor profile from pine nuts, and they are a rugged yet refined treat for any night or day of the week. Plus, they’re naturally gluten-free! [Enjoy home-cooked comforts all year round. ORDER NOW]( [INGREDIENTS MATTER: We tested hundreds to identify the very best]( Head into any grocery store and you’re bound to find a dizzying array of choices for any given ingredient. How do you which one is best? We’ve eliminated the guesswork with our helpful ingredient spotlights and extended commentary, which you’ll find conveniently located on the recipe pages. What’s the best olive oil, spaghetti, jarred sauce, or mozzarella? Find out our top picks for these (and so many others!) in [Big Flavors from Italian America](. [Experience the best of Italian American foods. SAVE 33%]( [PIZZA STYLES FROM COAST TO COAST]( Italian immigrants settled far and wide across the United States, so it’s no wonder we found such vast differences in the styles of this classic comfort food as we traveled from region to region. Variations in the size, shape, and texture of the crust helped to differentiate the myriad styles. (The following is by no means an exhaustive list of the pizza styles available across the country, but it is a list of the styles you’ll find foolproof recipes for in [Big Flavors from Italian America]( [CRUST STYLES AT A GLANCE] [New York Thin-Crust Pizza; Chicago Deep-Dish Pizza]( [Chicago Thin-Crust Pizza; New England Bar Pizza]( [St. Louis Pizza; Detroit Pizza]( [Philadelphia Tomato Pie; Sicilian-Style Pizza]( [Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil; Grilled Pizza]( [Make your favorites (and soon to be favorites!) ORDER NOW]( [ON THE ROAD IN ITALIAN AMERICA]( We traveled north, south, east and west (and everywhere in between!) to check out some of the country’s best Italian American dining spots, swapping stories with local business owners and regulars alike. Our “On The Road” features will take you behind-the-recipes, introducing you to the people and places that inspired so many of the recipes you’ll find in [Big Flavors from Italian America]( such as our Eggplant Pecorino, Prosciutto Bread, Monterey Bay Cioppino, and so many others! [Travel coast-to-coast through Italian America. ORDER NOW]( [CELEBRATION. FAMILY. TRADITION.] Discover the inspiring diversity of Italian American food through our celebration of red-sauce favorites, classic comforts, and modern delights. With 150 foolproof recipes ranging from scrumptious appetizers and snacks to gratifying Sunday suppers and irresistible treats, the culinary treasures in Big Flavors from Italian America are bound to please the whole family. [(And because you’re like family to us, you can save 33% on your order.)]( [NEW! Save 33% on Big Flavors from Italian America. Cover Price: $29.99. Your Price: $19.99. ORDER NOW.]( [SPECIAL OFFER. 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