The ongoing pandemic conditions that have reduced the earnings of restaurants worldwide, even those like Carbone, have also prepared the market for the premium pasta sauce that Carbone Fine Foods intends to sell.
There is only one competitor in this area, according to Fast Company: Rao’s Specialty Food Group, which is the grocery brand developed by another iconic Italian restaurant in New York City. This is despite the fact that, as Dan Wald, Boston Consulting Group’s global head of the consumer products sector, noted to Fast Company, pasta sauces tend to be included in the group of grocery
Romans use the leaves that grow around heads of broccoli to make a flavorful sauce for pasta. In the United States, most of the leaves are stripped off before broccoli is sold. Our recipe instead uses the stems, which are equally flavorful and produce a silky sauce. Baby spinach maintains the color of the original recipe.
Undercooking the broccoli stems could throw the sauce off. We’re accustomed to cooking vegetables until crisp-tender, but the stems here should be cooked until fully tender.
A short tour of retro cooking here, which might be just the thing if you’re in search of comfort food.
‘Tis the season for Dungeness crab, our country’s most popular crabmeat. The origins of the recipe for Crab Louie (sometimes Louis) are unclear, although most sources say it came from our West Coast. No surprise there, as California and the Pacific Northwest are the richest sources in the United States for Dungeness.
The Olympic Club in Seattle, Wash., claimed provenance beginning in 1904 with a story that the visiting tenor Enrico Caruso ordered it off the menu so often during
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