Results tagged Italian-American from David Lebovitz

Chicken Marsala

Chicken Marsala recipe

Who knew I (or more to the point, Paris) was so ahead of the curve? Last year, when I wrote about the preponderance of purple populating Paris, a few readers pointed out that the color orchid was named The Color of the Year by tastemakers, Pantone.

Chicken Marsala

And recently, I made Marsala-baked pears, only to find out that, yup – this year, Marsala is the color of the year. So if you’re interested in finding out what the color of the year is going to be for next year, keep an eye on this blog.

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Meatball Sandwich

meatball sub

I often think how amusing (and sometimes frustrating) how many words there are in the French language that seemingly mean the same thing, but have various subtleties and nuances that make them worlds apart. And thinking about it, I realize that Americans have our own variety of words for seemingly (or exactly) the same thing, many based on where we live. Speaking of which, I had a hankering for a meatball sandwich for — oh, say… the last three years. And due to an abundance of bread crumbs, I thought I’d tackle them at home.

onions fryingmeatball mixture
meatball mixtureonions

Technically, these kinds of sandwiches are called “grinders”, and if you call them something else, then you weren’t raised in Connecticut. You’re probably from one of the 49 other states that doesn’t call them grinders, but refers to them as submarine sandwiches (or subs), torpedo sandwiches, hero sandwiches, poor boys, or hoagies. (Which I now realize, since the shoe is on the other food, are all just to confuse the foreigners.) So let’s just call them meatball sandwiches, because who wants to argue over names where there are hot meatballs bobbing in tomato sauce, ready to be sandwiched between two pieces of crusty bread, then topped with melted cheese to eat?

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