food

‘Stop this madness’: NYT angers Italians with ‘smoky tomato carbonara’ recipe | Food

The New York Times has cooked up a controversy in Italy after tinkering with the recipe for the classic Roman dish pasta carbonara.

Called “Smoky Tomato Carbonara”, the recipe, by Kay Chun, was published by NYT Cooking. To be fair to Chun, she did preface her version of the recipe by saying that “tomatoes are not traditional in carbonara, but they lend a bright tang to the dish”.

But it wasn’t just the tomatoes: the recipe replaced guanciale with bacon, “since it’s widely available and lends a nice smoky note”, and used parmesan cheese instead of pecorino.

The indignation began among passionate foodies on social media – “This isn’t remotely close to being a carbonara. Stop this madness,” wrote one – before attracting the ire of top Italian chefs and the farmers’ association Coldiretti, which described “Smoky Tomato Carbonara” as the “tip of the iceberg” in the “falsification” of

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Family recipes key part of Abbiocco’s menu | Food and Wine

Rose Brutico Fazio opened Abbiocco with a passion for cooking and a collection of family recipes — some more than a century old.

She began welcoming diners to the eatery at 639 Northern Blvd., Clarks Summit, in May 2016 and continues to serve Italian-American dishes such as Chicken Francaise, Homemade Eggplant Parmigiana and Homemade Ricotta Gnocchi. Abbiocco also has a pet-friendly patio and dog menu for its four-legged guests.

Chef’s Table recently chatted with Fazio about her love of cooking and how she shares it with her customers.

Q: What is the history of the restaurant?

A: Cooking to me is a passion. Cooking in my family is a way of life. Both of my grandfathers owned restaurants in Old Forge and Scranton, so I think it was my destiny. Growing up in an Italian family meant there was always something simmering on the stove any time of the day.

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Soul good: 6 recipes that celebrate soul food | Food and cooking



Soul Food

Smothered Pork Chops with mashed potatoes.

Photo by Colter Peterson, [email protected]




1½ teaspoons onion powder

1½ teaspoons garlic powder

½ teaspoon cayenne pepper

1 teaspoon seasoning salt

½ teaspoon fresh cracked black pepper

2 teaspoons plus 2 tablespoons olive oil, divided

2 tablespoons unsalted butter

1 large onion, thinly sliced

1 teaspoon fresh chopped thyme, or ¼ teaspoon dried thyme

¾ cup buttermilk or heavy cream

Chopped fresh flat-leaf parsley, for garnish

1. Pat the pork chops dry with paper towels to remove any moisture. Season with onion powder, garlic powder, cayenne, seasoning salt, pepper and 2 teaspoons of the olive oil.

2. Dredge each chop in the flour; shake off the excess and keep the remaining flour.

3. Heat the remaining 2 tablespoons olive oil and 2 tablespoons of the butter in a skillet or pan over medium heat. When hot, fry the pork chops in a

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Food Notes: Tasty recipes for meatless meals during Lenten season

The annual wassailing of the apple trees at Terhune Orchards is one more event that could have been a casualty of the COVID-19 pandemic. But you don’t have to miss out on the festivities thanks to the inventive ideas of the owners who have made it possible to celebrate virtually or in person at the farm in Lawrence.

The orchard traditionally stages the wassail event amid its oldest apple trees each winter, with dancing, music and cider-soaked bits of bread to thank the trees for the last harvest and bless them for the next one. Based on an ancient British custom that is designed to help keep them safe from evil spirits, it’s a bright spot during the cold winter months.

For a virtual celebration visit the website youtube.com/watch?v=lTjyw_vEnlo&feature=youtu.be, to watch a celebratory video with Terhune staffer Elaine Madigan. Alternatively, visitors can come to the farm in person during

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