Although this dish has all the makings of an Italian dish, everything I have read points to it being an Italian-American invention, most likely conceived in New York. In Italy, they do make a sauce ...

This is an oldie but goodie from the annals of Italian cooking, updated with a modern twist. The oranges add a nice acidity, while the chilies bring some heat. In a food processor, add the bell pepper ...

1. In a medium bowl toss shrimp with salt and ½ teaspoon crushed red pepper. 2. In a 10-inch skillet, heat 1 tablespoon olive oil over medium-high heat. Add half of shrimp and sauté until almost ...