“Angelina, I adore you...," crooned Louis. Then the New Orleans Gang picked up the beat and King Louis sang, "I eat antipasto twice, just because she is so nice, Angelina..." Fresh pasta time. Angelina cracked three eggs into the center… — Brian O'Reilly Copy Share Image
“Next, 'baccala marechiara,' codfish with a sauce of tomatoes, capers, olives, garlic, and parsley, a lighter version of her puttanesca. She laid out fresh… — Brian O'Reilly Copy Share Image
“You have my baccala?" asked Angelina. "Baccala, that's the salt fish, 'cause God's Word gives a flavor to the world." Each of the fishes… — Brian O'Reilly Copy Share Image
“The red gravy was the starting point- sauce 'tomate' to her mom, the mother sauce. She grabbed a big yellow onion, two ribs of… — Brian O'Reilly Copy Share Image
“As he talked, Pepino roughly diced a concasse into a stainless steel bowl, deftly peeling and deseeding three small, vine-ripened tomatoes in a blink… — Brian O'Reilly Copy Share Image
“Angelina went into the kitchen, her only hope of sanctuary, and started building a couple of sandwiches. She toasted some Italian sandwich bread, cooked… — Brian O'Reilly Copy Share Image
“She'd decided on a recipe for that evening's dinner that her father used to love- veal braciole with a piccata sauce. It was thinly… — Brian O'Reilly Copy Share Image
“When she'd come down to the kitchen after her shower, she'd deliberately left the lights off. She liked the way the cake looked in… — Brian O'Reilly Copy Share Image
“She always had a big pot of oatmeal going on the stove and was happy to whip up a short stack of pancakes at… — Brian O'Reilly Copy Share Image
“Angelina wanted to start them off with a soup, one that would contrast nicely with the veal. She decided on her Mint Sweet Potato… — Brian O'Reilly Copy Share Image
“She dipped a clean pinkie into the hollandaise in the bowl. It coated her finger like a sheath of yellow velvet. Despite her nerves,… — Brian O'Reilly Copy Share Image
“Gia turned on the burner and reached for a saucepan. She lightly crushed two cloves of garlic with the side of a knife, then… — Brian O'Reilly Copy Share Image
“It was a monumental 'croquembouche,' a classically French, intricately crafted tower of individual profiteroles, each thinly crusted with hard-crack sugar, filled with pastry cream,… — Brian O'Reilly Copy Share Image
