Angie Rito and Scott Tacinelli of Don Angie in NYC found their inspiration for this dish in paella and the stuffed shellfish dishes common in Italian American restaurants around New York. “There’s a ...

Note: When I call for bread crumbs, I mean stale bread (two days or so old) pulsed in a food processor until it's coarse (about the size of lentils) or fine (slightly larger than grains of sand), ...

In the fall of 2019, I began testing the recipes for Italian American, the cookbook from Scott Tacinelli and Angie Rito, the chefs at Don Angie, a cozy, twinkly (you guessed it) Italian American ...

2. Combine the panko, garlic cloves, and melted butter. 3. Place on a lined sheet pan and bake in the oven at 400 degrees F until golden brown (toss to ensure even browning). 4. Once golden brown, ...

Preheat oven to 450 degrees F. Scrub mussels, and discard any broken ones. Place in a large pot with 2 inches of water. Cover and bring to boil for about 3 to 4 minutes or until the muscles open.

Local mussels replace escargots in this heady garlic-butter West Coast appetizer. Serve with Chardonnay and beer from B.C.

This simple seafood dish is perfect for entertaining small groups of friends Celebrated chef and restaurateur, Mark Hix MBE champions British producers, home-grown ingredients and simple but stunning ...

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