Although this dish has all the makings of an Italian dish, everything I have read points to it being an Italian-American invention, most likely conceived in New York. In Italy, they do make a sauce ...

This is an oldie but goodie from the annals of Italian cooking, updated with a modern twist. The oranges add a nice acidity, while the chilies bring some heat. In a food processor, add the bell pepper ...

1. In a medium bowl toss shrimp with salt and ½ teaspoon crushed red pepper. 2. In a 10-inch skillet, heat 1 tablespoon olive oil over medium-high heat. Add half of shrimp and sauté until almost ...

1. In a large flameproof casserole over medium heat, heat the olive oil. Add the onions, bell pepper, salt, and black pepper. Cook, stirring occasionally, for 15 minutes. Add the red pepper and garlic ...