The Guaranteed Gourmet
Italian and Italian-American Favorites
Food prepared and photographed by Jack Valerio
Chicken Parmesan
The chicken stays crisp because the melted cheese creates a barrier between the breading and the sauce, without changing the classic flavor.
Tiramisu
The cocoa is added just before serving so it stays dry and intensely chocolatey instead of absorbing moisture in the refrigerator.
Sausage and Peppers
Plenty of slowly cooked peppers and onions combine with the sausage and its juices to make this sandwich something special.
Lasagna
A slow-simmered beef and pork sauce and generous layers of ricotta, mozzarella, and Pecorino Romano create a substantial lasagna that still slices cleanly and holds its layers.
Minestrone
This hearty minestrone is packed with vegetables, beans and pasta, bringing several different flavors and textures together in every spoonful.
Shrimp Scampi
Starchy pasta water brings the garlic, butter, wine, and lemon together into a light sauce that clings to every strand of pasta.
Penne Alla Vodka
Tomato paste rather than tomato sauce creates the concentrated tomato flavor at the heart of this rich, silky vodka sauce.
Margherita Pizza
A thick pizza steel and a home oven produce the intense bottom heat needed for a crisp, blistered crust.
Linguine alle Vongole
The linguine finishes cooking in the clam juices, white wine, garlic, and pasta water, absorbing the flavor of the sea while the sauce remains light and glossy.
Spaghetti alla
Carbonara
The heat of the pasta and starchy pasta water transform eggs and Pecorino Romano into a silky, glossy sauce without using any cream.
Veal Saltimbocca
Prosciutto and sage flavor thin veal cutlets, while butter and white wine create a light, silky pan sauce.
Bucatini all’Amatriciana
Crisp-rendered guanciale, bright tomatoes, Pecorino Romano, and black pepper create a rich, lively sauce that the hollow bucatini captures in every bite.
Chicken Marsala
Marsala wine and browned mushrooms create a smooth, balanced sauce that clings lightly to golden, tender chicken rather than running across the plate.
New York–Style Pizza
A thin, hand-stretched crust stays crisp at the edge while remaining soft, chewy, and flexible enough to fold, with just enough structure to support the sauce and mozzarella.
Spaghetti Aglio, Olio e Peperoncino
Starchy pasta water brings the garlic, olive oil, and chili pepper together into a light, glossy sauce that coats every strand of spaghetti.
Ragù alla Bolognese
Beef, pancetta, vegetables, and a modest amount of tomato simmer slowly into a rich, balanced sauce where the meat remains the star.