These Italian-American sandwiches are stacked high with sliced beef, pepperoncini-spiked jus, and giardiniera pickles, so you'll need sturdy rolls to hold in all the goodness. Delis in Chicago use a spiral meat slicer to get wafer-thin slices of meat.
A super easy, no-fuss Olive Garden copycat recipe that’s wonderfully hearty and comforting, except it tastes 100x better!
After trying various recipes, we finally came up with a blend of all of them for this recipe that we really enjoy.
Matt had the privilege to meet Frank Pellegrino and get a signed copy of his restaurant's cookbook while dining at Rao's in Las Vegas. ingredients 1/3-1/2 cup fine-quality olive oil 1 cup finely diced onion 3 garlic cloves, peeled and minced 6 anchovy fillets, chopped 1/4 cup dry white wine 4 cups hand-crushed, canned,... Continue Reading →
The flavors of the sauce were amazing. We opted for boneless chicken breasts instead of bone-in. We also might try adding a bit of tomato paste to thicken the sauce slightly. ingredients 2+ lbs. boneless, skinless chicken breasts 1/2 tsp salt, plus 1 tsp 1/2 tsp freshly ground black pepper, plus 1 tsp 1/4... Continue Reading →