food – Page 3 – EVERYTHING .com

May 9, 2025May 9, 2025

Who was Anthony Bourdain Bigfoot in Kitchen Confidential

WHO is BIGFOOT ?

In ANTHONY BOURDAIN’S

KITCHEN CONFIDENTIAL

Anthony Bourdain

Kitchen Confidential

BIGFOOT

BIG FOOT

A question most asked by restaurant professionals in New York who love Tony Bourdain and his minor-masterpiece Kitchen Confidential on the underbelly of the New York Restaurant World and the restaurant scene in general. Yes, you read Anthony Bourdain’s New York Times Best Seller and what launched Tony into fame as the Star of such shows as : A COOKS TOUR, NO RESERVATIONS, The LAYOVER, and PARTS UNKNOWN on CNN.

In KITCHEN CONFIDENTIAL Tony talks with adulation of his former boss whom Tony called BigFoot . Tony expounds on Big Foot’s unconventional managerial skills in the restaurant business in New York and the many things he learned from him. Bourdain never mentions the guys name, so it has been the source of major intrigue to all who have read Anthony Bourdain’s entertaining book.

So you ask, who the Hell is He? Who is Big Foot ?

Answer : ANDY MENSCHEL is Tony Bourdain’s BIG FOOT

Andy Menschel

aka “BIG FOOT”

“TONY”

ANTHONY BOURDAIN

Get a FINE ART PRINT of TONY

From FINE ART AMERICA

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ANTHONY BOURDAIN

TONY EATS NOODLES

VIETNAM

“TONY’S FAVORITES”

Get a FINE ART PRINT of ANTHONY

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TONY BOURDAIN

ANTHONY BOURDAIN

TRAVEL – FOOD JOURNAL

95 BLANK PAGES For JOURNALING

And FAMOUS TONY “QUOTES”

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HOTELS WORLDWIDE

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FLYING SOMEWHERE ?

GREAT DEALS !!!

AIRLINE FLIGHTS & HOTELS WORLDWIDE

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TONY ‘S FAVORITE COOKBOOK ?

The BADASS COOKBOOK

AMERICAN’S FAVORITE FOODS

And SECRET RECIPES

PRIZE WINNING CHILI

BONE SUCKING BBQ SAUCE

BURGERS – TACOS – BURRITOS

BLUE RIBBON MEATLOAF

KEITH RICHARDS SHEPHERDS PIE

And Much More …

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GOING To The AMALFI COAST ?

POSITANO The AMALFI COAST

TRAVEL GUIDE – COOKBOOK

DON’T LEAVE HOME WITHOUT IT !

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April 10, 2025

Anthony Bourdain Favorite Roman Restaurants – Rome

Anthony Bourdain with Asia Argento

A Meal at Settemio

Rome, Italy

TONY’S SECRET RESTAURANT – Rome

On Sunday December 5, CNN broadcast a stunning Rome episode of Parts Unknown in which Anthony Bourdain and Asia Argento go to a trattoria, which they do not name. It’s Settimio. Sorry for the spoiler but I don’t believe in depriving Mario and Teresa of business through exclusion Watch the episode it is brilliant.

I vividly remember my first visit to Settimio al Pellegrino. It was in 2007 and my friend Jess and I had gotten a hot tip from a regular that a short walk from Campo de’ Fiori sat an uber-authentic trattoria serving simply dressed fresh pastas, meaty mains, and seasonal vegetables. We made a booking but when we showed up for dinner the door was locked. We were already off to a rough start. One of us noticed a button next to the door and after a sustained buzz, chef and owner Teresa opened the door a crack and said something to the effect of “chi siete”, who are you?

If that doesn’t sound like a warm greeting, it wasn’t. But at Settimio, warmth isn’t doled out frivolously. Warmth is earned. If you turn up without a reservation, there’s a real chance you will be sent away, whether they are booked up or not. It’s the kind of place where the possibility of a regular rolling in late leads Teresa and her husband Mario to set aside tables for such an occurrence. And even calling to reserve well in advance doesn’t guarantee a table. On that note, if you don’t speak Italian, have your hotel ring for you. And if all this sounds too fussy, don’t read on. Settimio isn’t for you.

ANTHONY BOURDAIN

PARTS UNKOWN – ROME

PARTS UNKNOWN – ROME

With ABEL FERRARA & ASIA ARGENTO

I have to be honest: arbitrary seating policies give me agita. I grew up in restaurants and treasure hospitality. I want to connect with the people who make and serve my food, not be rejected or dismissed. Yet I was determined to win over Teresa and Mario. That night, Jess and I ordered every course, including my current go-to, polpette, scorched yet delicious meat patties. We cleaned our plates, admired the eclectic decor (framed posters and paintings gifted by Settimio’s clients, which include plenty of artists and film makers) and watched as Mario worked the room, taking orders and doting on regulars. Teresa emerged from the kitchen occasionally to clear plates and pinch cheeks. Man, did it feel bad being an outsider at Settimio that night.

Jess and I apparently didn’t make much of an impression because I went back on my own a few days later for lunch and was given the same suspicious treatment. After a few more visits, however, I was totally in, cheek caresses and all. This is good news if you live in Rome or visit often. You, too, can become a doted-on regular. Otherwise, visit knowing you won’t be pampered by the service but you’ll definitely walk away having witnessed a Roman relic.

SETTIMIO PELLIGRINO

ROMA

That is to say, a lot of what’s appealing about Settimio is the attitude and atmosphere. Some regulars have been going since the place opened in the 1930s, others a decidedly shorter length, but all are given special attention. In that way, the place is not unique. The attraction to countless other local joints is the experience and the relationship with the owners, even more so than the food.

I don’t think anyone with Roman dining experience would say the food is flawless. Like many places in town, it makes sense to stick to certain things like those meatballs or the onion-rich vitello alla genovese. At Settimio, comfort food reigns: fettucine with meat sauce, gnocchi with tomato sauce (Thursdays only), trippa alla romana, and involtini (meat rolls). The handmade pastas pass muster, but you won’t write home about them. The pillowy, super sweet, candied chestnut-studded Montblanc, which they do not make in house, is another story. I dream about it sometimes. Usually right before I go to the dentist. I am also very into the mela cotta (baked apple). I’m a sucker for overcooked fruit.

Second only to the struggle of winning the owners’ affection is the wines, which range from undrinkable to painfully undrinkable. While it’s charming that regulars leave unfinished bottles in the fridge for their next visit, I can honestly say that the only wine worse than the wine at Settimio is day-old wine at Settimio. It’s not what you’ve come for anyway.

Settimio al Pellegrino
Via del Pellegrino, 117

+390668801978

Trattoria SETTIMIO PELLIGRINO

ROME

SETTIMIO PELLIGRINO

ROME

Going to ROME ?

HOTELS & FLIGHTS

ITALY & WORLDWIDE

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POSITANO The AMALFI COAST

TRAVEL GUIDE – COOKBOOK

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March 25, 2025

Coffee at The Cafe

CAFFE FLORIAN

VENICE

My 1st CAFE

CAFFE REGGIO

GREENWICH VILLAGE NEW YORK

Copyright 2016 Daniel Zwicke

Gotta have my coffee at the Cafe. There is not much in life that pleases me more drinking a nice hot tasty Cup of Joe in the warm welcoming invirons of a nice cafe. And I don’t mean Starbucks. Yes I can have my coffee at home each day, and save quite a lot of money. Yes i could have it at home and instead of spending about $1,600 a year or $16,000 every 10 Years on the stuff, I’d just spend about $120 a year or $1200 in ten instead of that 16 Grand. Yes I could put a whopping $15,000 in my pockets every ten years or so if I wasn’t so extravagant in my daily coffee habit, but it juts wouldn’t be the same, I wouldn’t be in a cafe which I love so dearly. I’d be at home alone with my coffee and no one else around. I’d have my coffee but I wouldn’t have people nor the surroundings of a nice cafe like one of my favorites of all, the former Caffe Dante in New York’s Greenwich Village where I had my coffee ( Cappuccino, Espresso, Caffe Latte) nearly everyday for 30 years.

You see it’s not just about the coffee but about being around other people and the community and conviviality of this thing called the cafe, a place to gather and be among like-minded people, those who life the cafe life. I could just go there and burry myself in a book, do some writing, or converse with a friend, the waitress, or someone new who I just met, “you see I’m at a cafe,” and this is what you do, you read, you write, sip your coffee, you relax, that’s the essence of any good cafe, and I’ve been to many. I’ve been to Caffe Florian in Venice, Duex Maggot and Flore along with many more in Paris, to Greco in Rome, Gambrinus in Napoli, Biela in Buenas Aires, du Monde in New Orleans, Caravelle in Macau, and many more.

Caffe Gambrinus

Naples, Italy

for the World’s BEST ESPRESSO

Yes I could have my Coffee at home, but why would I when I can go to the cafe, for “It’s an affordable Luxury, and one that I love so.” Coffee.

Daniel Bellino Zwicke

BARISTA At Caffe Gambrinus, Napoli, Italy,

you’re served your Espresso in this beautiful cup.

CAFFE FLORIAN

St. MARKS SQUARE

VENICE ITALY
Since 1720

COFFEE at FLORIAN’S

“Now THAT’S COFFEE”
But For a PRICE !

WAITER SERVING BEIGNETS And CAFE CREME

CAFE Du MONDE

NEW ORLEANS

ONE of MY ALL-TIME FAVORITE CAFES

“I JUST LOVE IT” !!!!

CAFE DUEX MAGGOTS

St GERMAIN De PRES

PARIS

CAFE FLORE

Blvd SAINT MICHELE

PARIS

CAFE BIELA

BUENOS AIRES

ARGENTINA

FAUNO BAR

PIAZZA del TASSO

SORRENTO

Bar Fauno iw without question one of the World’s Great Cafes (Caffe). It is without question Ground Zero, the # 1 undisputed most popular spot in all of Sorrento, which is a town filled with travels from around the world, who make Sorrento their home, base for exploring; Capri, Pompeii, and the Amlfi Coast of Italy.

You haven’t been to Sorrento if you haven’t gone to Bar Fauno. On a recent trip my cousin Tony and I had brekfast every day at Bar Fauno, and we might be found there at the end of the evening for a nightcap before retiring for the evening, as well as having a couple Apertivo’s during our stay.

You can get whatever you want at Bar Fauno, including; simply and Espresso or Cappuccino, a snack such as a Panino (Sandwich), Pizza, Gelato, or a whole complete meal. If you are staying at a hotel nearby, you’re sure to go to Bar Fauno a number of times during your stay. I highly recommend this, one of the World’s Great Cafes.”

Me and Cousin Tony (L)

BAR FAUNO

May 2018

DINO

“Our Guy at BAR FAUNO”

BAR FAUNO – SORRENTO

CAFFE REGGIO

Macdougal Street GREENWICH VILLAGE New York

MY FIRST CAFE

Started going there when I was just 15 years old …

PICASSO

He loved his Espresso

mostly at Cafe Flore in PARIS

CAFE FLORE

PARIS

SINATRA SAUCE

The COOKBOOK

RECIPES & STORIES of SINATRA

AMAZON.com

February 10, 2025

History of New York Pizza – From Lombardis to Totonnos to Johns to Patsys Pizzerias NYC

LOMBARDI’S

This is WHERE IT ALL BEGAN

AMERICA’S 1st EVER PIZZERIA

The Original: Lombardi’s
1905

Gennaro Lombardi applies to the city government for the first license to make and sell pizza in this country. His restaurant becomes the training ground for the city’s next generation of pizza-makers.

Totonno’s
Spun Off From: Lombardi’s

1924
Founded by Anthony “Totonno” Pero, former Lombardi’s pizza-maker.

1940s-1994
Ownership changes hands three times, all within the family.

1994
Gennaro “Jerry” Pero, Anthony’s son and a former owner, dies.

2009
A fire burns the original Coney Island pizzeria. It gets rebuilt and reopens less than a year later and today is the only Totonno’s still open.

Total Pizzerias: 1

John’s Pizzeria
Spun Off From: Lombardi’s

1929
Opened by John Sasso, who was trained by Lombardi.

1947
Sasso’s nephews Augustine and Patrick Vesce take over the business.

1970s-1980s
Ownership changes hands two more times, all within the family.

1984-2008
John’s opens up two additional restaurants in Manhattan and one in Jersey City.

Total Pizzerias: 4

Patsy’s
Spun Off From: Lombardi’s

1933
Pasquale “Patsy” Lancieri, who briefly worked at Lombardi’s, opens Patsy’s in East Harlem with wife Carmella.

1974
Lancieri passes away.

1991
Carmella sells the East Harlem pizzeria to longtime employees John Brecevich and Frank Brija.

1995
Brecevich and Brija license the Patsy’s name to Nick Tsoulos. Six other Patsy’s have opened in Manhattan since then.

Total Pizzerias: 7

Grimaldi’s
Spun Off From: Patsy’s

1941
A teenage Patsy Grimaldi starts making pies at his uncle Patsy Lancieri’s restaurant.

1990
Grimaldi opens his own coal-oven pizzeria in Brooklyn at 19 Old Fulton Street and calls it Patsy’s.

Mid-1990s
Brija takes Grimaldi to court over name licensing, resulting in Grimaldi’s rechristening his
pizzeria after his last name.

1998
Grimaldi sells the restaurant to Frank Ciolli but stays on as a sometime consultant. Over time, Ciolli opens 32 out-of-state locations and four New York locations.

2011
Landlord disputes and rent problems force Ciolli to relocate to One Front Street.

2011
Patsy and Carol Grimaldi decide to open a new pizzeria called Juliana’s, named after Patsy’s late mother, in the original Fulton Street location, reuniting him with his coal oven.

2012
Ciolli files a lawsuit seeking an injunction against Grimaldi, citing “unfair competition.”

Total Pizzerias: 36

SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK

MEATBALSS BRACIOLE & PASTA

AMAZON.com

PIZZA-Filippo=MILONE.png

Antica Pizzeria Port’Alba

FILIPPO MILONE , Proprietor

PIZZERIA NAPOLETANA

Open DAY & NIGHT

192 GRAND STREET, NEW YORK

The well-known owner of the ancient Pizzeria Port’Alba. Signor Filippo Milone has given notice to the public that he opened an elegant Pizzeria Napolteana at 192 Grand Street. He is the only Italian local of the genre, Mr. Milone hopes for the numerous Italian competitors.

As well, it is known to the public that when first they will be annexed to the pizzeria a Casereccia Kitchen for fork collection.

The gourmets go to eat the delicious pizza at Signor Filippo Milone’s friendly New Pizzeria at 192 Grand Street.

Recently found documents are disputing the claims that Genaro Lombardi opened what is now known as Lomabrdi’s Pizzeria in 1905. Documents show Signor Filippo Milone opening a Pizzeria at 192 Grand Street, New York NY , so this pre-dates the claim of Lombardi’s being America’s 1st ever Pizzeria.

As far as there being a pizzeria at 53 1/2 Spring Street where Lombardi’s now stands, documents show that there was a pizzeria there in 1905, but it was not owned then by Lombardi, but by Giovanni Santillo, who opened it in 1901. This pizzeria was called Antica Pizzeria Napoletana.

Other documents show Genaro Lombardi immigrating to New York in 1905 at age 17, and being classified at Ellis Island as a “laborer.” It’s possible that Genaro Lombardi was at the pizzeria at 53 1/2 Spring Street as an employee, but certainly not an owner in 1905. Lombardi did end up buying the pizzeria at a later date.

Pizza-Lombardis1905-Anthony

53 1/2 SPRING STREET

NEW YORK NY

1905

The picture above shows Antonino Tottono Pero (left) and Genaro Lomardi (r) in front of 53 1/2 Spring Street, New York. If you consider the newspaper ad of Antica Pizzeria Napoletana, and if the ad was in 1905, then maybe the picture of Anthony Pero and Genaro Lombardi that has 1905 pasted over the picture shown here, and hangs in Totottono’s Pizzeria on Neptune Avenue in Coney Island, Brooklyn, then this picture may very well be at a later date (1907? 1909??? whatever ???). You can see the sign in the window says Genaro Lombardi Pro. (proprietor), and that the shop is an Italian Grocery Store, of which one of the products they sell is fresh baked pizza which the Pero family claims, their ancestor Antonino Tottono Pero is the pizzaiolo (pizza maker / baker), as the family points out the he has flour on his shoes in the picture, and that bakers always have flour on their shows. There is no evidence of Lombardi having flours on his shoes.

Atonino Pero went on to open his own Pizzeria, Tottono’s on Neptune Avenue in Coney Island Brooklyn in 1924. The Pero family states that Tottono’s is the oldest pizzeria in America, continuously operated by the same family, the Pero’s.

Tottono’s Pizzeria Napolitana

Circa 1950s

Screenshot 2019-09-19 at 3.12.59 PM.png

“Don’t Mess with COOKIE” !!!

Cookie Ciminieri at Tottono’s, 2015. Don’t mess with Cookie, “she’s a Tough Cookie.” If you’ve ever been to Tottonos’s, you know what we mean.

PIZZA-anthony-pero

Anthony Pero

1950s ???

John’s Pizzeria

Since 1929

John’s Pizzeria of Bleecker Street . The neon sign JOHN’S PIZZERIA PROT’ALBA. The neon sign, Port’Alba aludes to the original name of the pizzeria opened in 1929 by John Sasso at 175 Sullivan Street, Greenwich Village, New York. Note that the original Faicco’s Salumeria Italian Deli was also first located on Sullivan Street and later moved to Bleecker Street a few block away.

JOHN SASSO of JOHN’S PIZZA

A old picture of John Sasso in front of his pizzeria. Not sure if this is the original location at 175 Sullivan Street, or the current location on Bleecker Street. Note the words Spaghetti on the window.

SINATRA SAUCE

COOK & EAT LIKE FRANK

HIS FAVORITE ITALIAN. DISHES

AMAZON.com

February 6, 2025

Favorite Super Bowl Recipes 2025 Buffalo Chicken Wings and Chile

BUFFALO WINGS ORIGINAL RECIPE

After Burgers and Pizza, these Buffalo Chicken Wings may very well be America’s 3^rd most popular dish. And guess what? They’re not just American, they’re Italian American Teressa Bellissimo one night at her families Anchor Bar in Buffalo New York. Legend has it that Teressa’s son Dom was hanging out at the bar one night with his buddy’s. The guys were hungry so Mamma Bellissimo whipped up a little snack for the boys. Teressa fried up some wings, made a little hot sauce and coated the wings with them. And served them to the boys. They went nuts they loved them. They started serving them as a free at the bar for the bar customers. It was just a matter of weeks before all of Buffalo found out about these tasty wings. They became famous almost over night, whereby the Bellissimo’s stopped serving them for free at the bar and put them on the menu. The Bellissimo’s served Italian Food at their Anchor Bar, and the Italian Food was quite special. However the Bellisimo’s tasty Chicken Wings quickly out sold all the regular Italian Specialty Dishes and the Bellissimo’s Wings became the number 1 best seller on the menu. Not only that, but Teressa’s Italian-American created ChickenWings became uber famous all over America and subsequently all over the World. That’s Italian, “Italian-American.”

SUPER SUNDAY !!!

BUFFALO CHICKEN WINGS

RECIPE :

Ingredients:

36 chicken wing pieces(one wing makes 2 pieces –
the “flat” and drum seperated

1 tablespoon vegetable oil

1/2 teaspoon salt

1 cup all-purpose flour

1 1/2 tablespoons white vinegar

1/4 teaspoon cayenne pepper

1/8 teaspoon garlic powder

1/4 teaspoon Worcestershire sauce

1 teaspoon Tabasco Sauce

6 tablespoons Frank’s Hot Sauce (or other)

6 tablespoons unsalted Butter or Margarine

Celery Sticks

1 bottle of Blue Cheese Dressing

Preheat oven to 425 degrees F.

Cut whole wings into two pieces at the joint.

In a bowl toss the wings with the oil, and salt. Place chicken wings into a large plastic shopping bag, and add the flour. Shake to coat evenly.

Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.

While the Wings are baking, mix all the ingredients for the sauce in a pan, and cook over low heat for 6 minutes, stirring occasionally.

After the Wings are cooked, remove from oven.

Place wings in a large bowl and pour sauce over wings to coat. Mix thoroughly.

Serve with Blue Cheese Dressing and fresh Celery Spears.

Enjoy your Wings and Enjoy the Game, ! “It’s SUPER BOWL SUNDAY” !

TASTIEST BUFFALO CHICKEN WINGS EVER !!!

RECIPES

In The BIG LEBOWSKI COOKBOOK

And SUPER BOWL RECIPES

DUDES COWBOY CHILI

BUFFALO CHICKEN WINGS

CRAZY WINGS

and More …

Amazon.com

FLIGHTS & HOTELS

WORLDWIDE

EXPEDIA.com

The BADASS COOKBOOK

SUPER BOWL SUNDAY FOOD

McRIB RECIPE

KILLER CHILI

KFC FRIED CHICKEN

AMAZON.com

DUDES COWBOY CHILI !!! Yummm !!!

Recipe in GOT ANY KAHLUA ?

Throwing a SUPER BOWL PARTY this year? Doing the cooking? Need some Great Recipes?

There are two great Books geared to help you out.

The BADASS COOKBOOK and GOT ANY KAHLUA?

The Collected Recipes of The Dude, aka The BIG LEBOWSKI COOKBOOK are two books that are sure to help. There are Crowd Pleasing Recipes that are Easy to Make and oh so Tasty !!!

The BIG LEBOWSKI COOKBOOK

The COLLECTED RECIPES of The DUDE

Amazon.com

Make The Dudes Famous COWBOY CHILI, Maude’s Meatloaf, TACOS, BURRITOS,

DUDES BIG LEBOWSKI GUACAMOLE and More …

In GOT ANY KAHLUA ?

COLLECTED

RECIPES of THE DUDE !!!

ALSO GREAT SUPER SUNDAY GAME DAY Recipes

The BADASS COOKBOOK

Make Deviled Eggs, Badass BBQ SPARE RIBS,

KFC CHICKEN, SLOPPY JOES

CHILI For a CROWD, BADASS CHICKEN WINGS and more

In THE BADASS COOKBOOK

AMAZON.com

AWESOME CHICKEN WINGS

RECIPE

…

February 1, 2025

Favorite Italian Dishes and Secret Recipes – Pasta – Lasagna – Meatballs

FAVORITE ITALIAN DISHES

And SECRET RECIPES

AMAZON.com

OK, so you love Italian Food, “Yes?” Who doesn’t? You may not know how to cook, or maybe you do and want to add some Great Recipes to your repertoire. You may feel It’s high time you learned how to make an awesome Italian Pasta Sauce, “Hey, everyone should!” But, what kind; Tomato, Marinara, Bolognese? Or maybe you already have a number of recipes, but do you have recipes for; Clemenza’s Godfather Sunday Sauce or Danny Bolognese’s Ragu Bolognese? No, we didn’t think so! How about Gino’s Top-Secret Salsa Segrete from the beloved old New York Red-Sauce Joint “Gino’s of Capri?” Well, now it’s time for you to delve into SEGRETO ITALIANO and find rare and Secret Recipes, and learn how to make make Italian-America’s favorite dishes, dishes like; Cacciucco, Lucia’s Jersey Braciole, Uncle Pete’s Baked Rabbit, Jersey Shore Crab Sauce, or Serio Maccioni’s original recipe of the World Famous Pasta Primavera.

Segreto Italiano is a celebration of Italian Food and Italian-America and is filled with countless recipes and wonderful stories of Italian Food and culture, like only Daniel Bellino “Z” can tell. Delight in Daniel’s wonderful storytelling and savor the recipes, the wonderfully delicious dishes of Segreto Italiano.

Now it’s time to “Mangia Bene Tutti”

December 26, 2024

Bar Cichetti – America First Ever Venetian Wine Bar aka Bacaro – Created by author Daniel Bellino Zwicke in New York City

BAR CICHETTI

The FIRST EVER Venetian Wine Bar in America

Created by Daniel Bellino Zwicke

Chef / Wine Director / Managing Partner

Author Daniel Bellino-Zwicke on INSTAGRAM

Some of Daniel’s Old Photos of BAR CICHETTI Shows Daniel

with GOOD FRIENDS ; Matt Dillon, John Lurie, Frankie Rayder,

Raoul Marti, and …

Frankie Rayder

SPORTS ILLUSTRATED

Daniel Bellino Zwicke

with Victoria Secrets Model Frankie Rayder

Recipes From My Sicilian Nonna

Daniel Bellino Zwicke

Daniel with Friends Raoul Marti and Matt Dillon

at Bar Cichetti 1999

Screen Shot 2017-04-04 at 8.13.02 PM.png

Daniel and Family

THE BELLINO ‘S

Uncle Tony, Cousin Tony Aunt Fran, Daniel, Debbie, Aunt Wanda,

Aunt Hellen, and cousins .. BAR CICHETTI 1998

MICHAEL STIPE & REM Band MEMBERS

At BAR CICHETTI

1998

GREENWICH VILLAGE NEW YORK

NOT Losing Their Religion

Author Daniel Bellino Zwicke and Cameron Diaz

at Bar Cichetti

Marisa Tomei was a Regular along with Friends Fischer Stevens

and Rosie Perez , Severio Guerra, John Lurie, Ed Harris, and Debbie Mazur

Ed HARRIS was Seen Eating at BAR CICHETTI

during the Filming of POLLOCK

The 1st time ED HARRIS ate at BARICHETTI

When he was fisnished with his dinner and leaving the restaurant, Ed came over to me thank me and said that he really enjoyed the meal.

“Thanks Ed”

ROSIE PEREZ Spotted at BAR CICHETTI

SUNDAY SAUCE

by Daniel Bellino Zwicke

Screen Shot 2017-04-04 at 9.06.01 PM

Chef Daniel Bellino Zwicke and friends Debi Mazur & Sevario Guerra

Daniel Bellino Zwicke in Instagram

Screen Shot 2017-11-14 at 4.09.59 PM.png

MARISA TOMEI and ROBERT DOWNEY JR.

FRANKIE RAYDER / SPORTS ILLUSTRATED

ANNABELLA SCIORRA

FISCHER STEVENS

Marisa Tomei and Fischer Stevens

BESTSELLING ITALIAN COOKBOOK Author

DANIEL BELLINO ZWICKE

CHEF – WINE DIRECTOR & CREATOR of BAR CICHETTI

“AMERICA’S 1st EVER VENETIAN WINE BAR”

December 15, 2024

Delmonico’s New York Since 1837 – Oldest Restaurant in America – Steaks

“DELMONICO’S”

Artist HELLEN BRADSHAW

DELMONICO’S

“AMAERICA’S OLDEST RESTAURANT”

In 1837, at the beginning of New York City’s evolution as the financial center of the world, the genesis of what would become a world-renowned culinary institution, Delmonico’s Restaurant, was set. A small shop selling classically prepared pastries, fine coffee and chocolate, bonbons, wines and liquors as well as Havana cigars was operated by the Delmonico brothers. Its success led them to purchase a triangular plot of land at the intersection of Beaver, William, and South William Streets where, in 1837, they opened the first fine dining restaurant in the country.

Delmonico’s offered an unheard-of luxury – the availability of private dining rooms (located on the third floor) where discriminate entertaining was the order of the day. The basement held the restauranteur’s treasure, the largest private wine cellar in the city, holding an impressive 1,000 bottles of the world’s finest wines. It was during these early years that Chef Alessandro Fellippini began to develop the restaurant’s culinary identity with the house special, Delmonico Steak.

Today, we continue to serve a prime cut of beef, prepared to the original specifications. It truly is the only authentic Delmonico Steak served in the United States. In 1862, Charles Ranhofer was named Chef de Cuisine inventing many original dishes during his time at our stoves. He is most noted for his innovative creations, Eggs Benedict, Baked Alaska, Lobster Newburg and Chicken A la Keene. These dishes remain on Delmonico’s menu today.

With a mission to make Delmonico’s Wall Street’s premiere fine dining Restaurant, the 56 Beaver Street location has been renovated to assume the opulence of its early years. Our welcoming portico remains supported by the original Pompeian pillars, our private dining rooms welcome the discreet, the wine cellar is filled to the rafters, and the cuisine, is, as promised in 1837, the finest the city has to offer.

SINATRA SAUCE

COOK LIKE SINATRA

FRANK’S FAVORITE ITALIAN RECIPES

AMAZON.com

November 27, 2024

Best Christmas Gift Cookbooks 2024

BEST CHRISTMAS GIFT COOKBOOKS 2021

# 1 BEST NEW COOKBOOK 2024

“SINATRA SAUCE”

SINATRA SAUCE

“COOK LIKE FRANK”

EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

CHRISTMAS 2024

AMAZON.com

# 2 The JOY of COOKING

An AMERICAN CLASSIC

The JOY of COOKING

If YOU COULD ONLY HAVE ONE COOKBOOK ?

“THIS WOULD BE IT” !!!

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“Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —Samin Nosrat, author of Salt, Fat, Acid, Heat

“Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” —Joanna Gaines, author of Magnolia Table

In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott.

This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

# 3 BEST ITALIAN COOKBOOK

SUNDAY SAUCE

When Italian-Americans Cook

SUNDAY SAUCE

by Daniel Bellino Zwicke

Bestselling Italian Cookbooks

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“Come here kid, lem-me show you something.You never know when you’re gonna have to cook for 20 guys some day.” Pete Clemenza says to Michael Corleone (Al Pacino) in Francis Ford Coppola’s The Godfather. It’s one of the most famed movie scenes in history, and of great importance to Italian-Americans. Clemenza is making “Gravy” aka Sunday Sauce, the Supreme Dish of Italian-America, and the dish that brings Italian Families together each and every Sunday. Learn How to Make Clemenza’s Sunday Sauce, Meatballs, Pasta Fazool, Momma DiMaggio’s Gravy, Goodfellas Sauce, and all of the great favorites of The Italian American Table. Cook Sinatra’s Spaghetti & Meatballs, Italian Wedding Soup and more, and delight in the many stories and factual information written by Italian Food & Wine Writer Daniel Bellino Zwicke. This book is filled with Joy & Love, and you will get many years of both, reading, cooking and eating the dishes in SUNDAY SAUCE “When Italian-Americans Eat”.Do you Love Goodfellas, The Godfather, and Italian Food? Of course you do. Learn How to make Clemenza’s Brooklyn Mob War Sauce for 20 people some day. Remember that scene in Francis Ford Coppola, Mario Puzo classic Film Trilogy of the Corleone Family of Sicily and Brooklyn, New York. Recipes in Italian-American New York Author Daniel Bellino Zwicke’s Best Selling Cookbook (2 Years Amazon Kindle) SUNDAY SAUCE include; Frank Sinatra Sunday Sauce, Dolly Sinatra’s Spaghetti Meatballs, Joe DiMaggio ‘s mom’s Sunday Gravy, and Charlie Scorsese making Sauce in Prison in Martin Scorsese’s GOODFELLAS – starring; Robert DeNiro, Joe Pesce, and Ray Liotta making Veal & Peppers and Sunday Sauce. And by-the-way, Joe Pesci and Liotta are both Italians from New Jersey, so they know their stuff when it comes to Italian Food and all things Italian (Mafia speak and so-forth). .

SUNDAY SAUCE With SAUSAGE MEATBALLS BRACIOLE PASTA..Editorial Reviews : Great Recipes & Stories of Italian-America …. I didn’t know what to expect before I loaded this on to my Kindle and started reading. The premise of the novel is a set of Italian recipes with each one accompanied by a story. This is the first of its kind that I’ve ever read or even heard of, so I thought I’d give it a chance and wasn’t disappointed after finishing it a few days ago.Daniel does a great job of creating the recipes and making sure that each one feels authentic and taste wonderful. All of the stories with each recipe is also well done and does a great job of connecting the food to the story. It’s hard to figure out which one is more enjoyable. The story side or the recipe side of this novel, but I had to chose it would be the recipe side of the novel as the recipes are truly great and highlight Italian cuisine.If you’re looking for a great cook book to give you some great Italian dishes to try out all courses, with a few stories to read while your food is cooking, then this is definitely the book you’ve been looking for. As it does a splendid job of creating wonderful, quality meals..Buy This One … This is The Best Italian Cookbook Ever !Authentic Italian Cooking … Many of the recipes are very close to those, my grandmother,who was from Sicily, made. These recipes are very good. My only critique is that the book could be edited better, but the recipes are very good. Buy the book if you want authentic Italian recipes.

From the Author : I’d like to thank everyone who has obtained anyone of my books and for your many kind words about some of the joys the recipes and stories within have pleased you. It’s truly an honor for me for each and every book that anyone obtains of mine and I thank each and everyone of you.

SUNDAY SAUCE was # 1 BEST SELLER of ITALIAN COOKBOOKS on AMAZON KINDLE longer than any other cookbook.

Get SUNDAY SAUCE at AMAZON.com

# 3 BEST MEXICAN COOKBOOK

PATI’S MEXICAN TABLE

by Pati Jinich

PATI’S MEXICAN TABLE

The host of a highly popular PBS series, Pati’s Mexican Table, and a self-described “overloaded soccer mom with three kids and a powerful blender,” Pati Jinich has a mission. She’s out to prove that Mexican home cooking is quicker and far easier than most Americans think.

Her dishes are not blanketed with cheese, or heavy and fried, or based on complex sauces. Nor are they necessarily highly spicy. Surprising in their simplicity and freshness, they incorporate produce and grains. Most important, they fit perfectly into an everyday family cooking schedule and use just a handful of ingredients, most of which are already in your pantry. Many are homey specialties that Pati learned from her mother and grandmother, some are creative spins on classics, while others are not well known outside of Mexico.

Dishes like Chicken à la Trash (it’s delicious!), a one-pot meal that Pati gleaned from a Mexican restaurant cook; Mexican Meatballs with Mint and Chipotle; Sweet and Salty Salmon; and Mexican-Style Pasta can revitalize your daily repertoire. You’ll find plenty of vegetarian fare, from Classic Avocado Soup, to Divorced Eggs (with red and green salsa), to Oaxaca-Style Mushroom and Cheese Quesadillas.

AVAILABLE on Amazon.com

# 4 BEST FRENCH COOKBOOK

The BEST FRENCH COOKBOOK

MASTERING The ART of FRENCH COOKING

by Julia Child

50th ANNIVERSARY EDITION

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This is the classic cookbook, in its entirety—all 524 recipes.

“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for more than forty years, has been teaching Americans how.

Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because:

• it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection;

• it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire;

• it adapts classical techniques, wherever possible, to modern American conveniences;

• it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse;

• it offers suggestions for just the right accompaniment to each dish, including proper wines.

Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.

Bon Appétit!

# 5 BEST RECIPES For COVID COOKING

The BADASS COOKBOOK

AMERICA’S FAVORITE DISHES

GET a COPY of The BADASS COOKBOOK

AMERICA’S FAVORITE FOODS

And SECRET RECIPES

So you want to cook like a Badass? Well not really a Badass, it’s the recipes that are Badass. And in this case Badass is good, awesomely good. As Good as it gets. We’ve compiled all of America’s Favorite Foods and Best Dishes, with things like; Badass BBQ Sauce & Ribs, The Best Potato Salad Ever, You’ll Learn How to Cook The Perfect Steak, make Breakfast, Badass Fried Chicken and Much More. The Badass Cookbook is one of the greatest collections of Awesomely Badass Tasty as Can be Recipes ever assembled. The Thug Kitchen Cookbook ain’t got nothing on us. Dam they’re vegetarian? Which is fine, but if you really want to Cook Badass Food, that can Kick Any Thug Ass anywhere, then you’re gonna want to get your self a copy of The Badass Cookbook. It’s badder than Bad (which is Good) and the recipes within will Kick Thug Ass any day of the week. The Recipes are Badass Awesome, so you don’t have to be a Badass to Cook them, the recipes already are Badass as Badass can be. Some of the recipes you’ll find inside the Badass Cookbook are; The World’s Best Potato Salad, KFC Knock-Off Secret Fried Chicken Recipe, New England Clam Bake, Cowboy Chili, The Bomber, The Badass Lobster Roll, Old Fashion Chicken Soup, Badass Porchetta, The Perfect Burger, Burritos, Tacos,Classic Beef Stew, How to Make a McRib, Badass Goulash, How to Cook The Perfect Steak, and much more … It’s all in there and it’s Awesome as Awesome can be, It’s The Badass Cookbook and everyone has one …

Available on Amazon.com

# 6 HOW to COOK EVERYTHING

HOW to COOK EVERYTHING

The ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos

For twenty years, Mark Bittman’s How to Cook Everything has been the definitive guide to simple home cooking. This new edition has been completely revised for today’s cooks while retaining Bittman’s trademark minimalist style—easy-to-follow recipes and variations, and tons of ideas and inspiration.

Inside, you’ll find hundreds of brand-new features, recipes, and variations, like Slow-Simmered Beef Chili, My New Favorite Fried Chicken, and Eggs Poached in Tomato Sauce; plus old favorites from the previous editions, in many cases re-imagined with new methods or flavors. Recipes and features are designed to give you unparalleled freedom and flexibility: for example, infinitely variable basic techniques (Grilling Vegetables, Roasting Seafood); innovative uses for homemade condiments; easy-to-make one-pot pastas; and visual guides to improvising soups, stir-fries, and more. Bittman has also updated all the information on ingredients, including whole grains and produce, alternative baking staples, and sustainable seafood. And, new for this edition, recipes are showcased throughout with color photos.

Amazon.com

# 7 BEST ALL AROUND COOKING

AMERICA’S TEST KITCHEN COOKBOOK

20th ANNIVERSAY EDITION

AMAZON.com

# 8 BEST COMFORT FOOD COOKBOOK

MODERN COMFORT FOOD

by Ina Garten

On Amazon.com

# 9 BEST DESSERTS COOKBOOK

MARTHA STEWART ‘S

BAKING HANDBOOK

Available on Amazon.com

This essential addition to every cook’s library is rich with tips, techniques, and the mouthwatering and stunning recipes for which Martha Stewart is so well known. Covering a delectable array of topics from simple to sophisticated, including biscuits, muffins, scones, cookies, layer cakes, specialty cakes, sweet and savory pies and tarts, and pastries and breads, she provides a dazzlingly delicious yet crystal-clear, vividly illustrated repertoire of recipes. There are cakes that are elegant enough for formal occasions, such as showers, weddings, and dinner parties, and basic favorites meant to be enjoyed every day and then passed down through the generations. Every chapter includes indispensable visual equipment glossaries and features vital make-ahead information and storage techniques. Organized for maximum clarity and practicality, the handbook also offers step-by-step how-to photographs that demystify even the most complex and nuanced techniques. These culinary building blocks will turn good bakers into great bakers, and make great bakers even better.

Filled with time-honored classics, such as Marble Cake with White-Chocolate Glaze, Apple Pie, Challah, Baba au Rhum, and Croissants, as well as lots of new surprises, Martha Stewart’s Baking Handbook will be reached for again and again, no matter the season or occasion.

# 10 BEST HUMOROUS COOKBOOK

GOT ANY KAHLUA ?

aka The BIG LEBOWSKI COOKBOOK

GOT ANY KAHLUA ?

The BIG LEBOWSKI COOKBOOK

The COLLECTED RECIPES of The DUDE

Available on Amazon.com

“ABIDE in IT” !!!

The BEST TRAVEL COOKBOOK of 2020

POSITANO The AMALFI COAST COOKBOOK & TRAVEL

POSITANO

The AMALFI COAST COOKBOOK

TRAVEL GUIDE

AMAZON.com

November 22, 2024

How to EAT New York PIZZA

John Travolta eating Brooklyn Pizza

At LENNY’S PIZZERIA

Brooklyn, NY

“SATURDAY NIGHT FEVER”

John shows us the Proper Technique of Eating a “DOUBLE DECKER”

“Only in NEW YORK” !

HAPPY NATIONAL PIZZA DAY !!!

PIZZA ?

“Yes You Can Make It” !

Italian all over Italy, as well as their Italian-American cousins in America,love to make this tasty homemade pan pizza at home. It’s absolutely delicious, and a lot easier to make than you’d think. This is the basic recipe for a Pizza with Tomato & Mozzarella, and you can add other toppings like; Sausage, Pepperoni, Mushrooms, and / or Sweet Peppers if you like. You can even make some delicious Rosemary Focaccia by eliminating the tomato and mozzarella, and adding fresh Rosemary instead. Once you know how to make this basic pizza, you can do a lot of things with this recipe. so give it a shot. Make it a few times and you’ll become a pro, and a hit at the Friday Night Pizza Party, or anytime at all. Buon Appetito!

Ingredients for the Dough :

1 packet Dry Yeast (2 ¼ teaspoons)

1 teaspoon Sugar

1 cup Warm Water (about 110 degrees)

3 cups Bread Flour

2 teaspoons Kosher Salt (or Sea Salt)

1 Tablespoon Olive Oil for dough & more for pan

You will need a Food Processor to make this dough.

Place the water, Sugar, and Yeast in a small bowl, stir it a little, then let it rest at room temperature until it starts to foam (about 10 minutes).

If your food processor has a plastic dough hook use that. If it doesn’t, then insert the metal cutting blade onto your processor.

Add the Flour and Salt to the food processor and pulse for 2 seconds.

Add the water / yeast mixture and 1 tablespoon of Olive Oil to the processor.

Turn the processor on and let it run until the dough starts to form a ball, and is pulling away from the processor bowl. Then turn the processor on again, for exactly 30 seconds and stop.

Get a large glass or ceramic bowl and lightly coat the whole inside with some Olive Oil. Place the dough in the bowl and move it around so it gets coated completely with olive oil. If you need it, add a bit more olive oil.

Cover the bowl with plastic wrap, and leave the dough to rise for one hour, in a draft-space. Usually somewhere on the kitchen counter is fine.

After one hour to 1 hour & 15 minutes, your dough should have risen to double its original size. The dough is ready ro roll out and make pizza.

PIZZA TOPPING :

A jar of Italian Passata di Pomodoro (Tomato Sauce)

Olive Oil

Sea Salt

½ pound whole milk Mozzarella Cheese (Polly-O)

¼ cup grated Pecorino Cheese

8 Basil Leaves, torn by hand

Note : Passata di Pomodoro is puree of Italian Tomatoes, aka Tomato Sauce. I recommend getting the absolute best quality Italian product like, Mutti, or anything labeled San Marzano for best results.

MAKING THE PIZZA

You will need a half sheet pan (16.5” x 11.5” ) to make the Pizza.

Turn your oven on to 400 degrees.

Place 2 tablespoons of Olive Oil in the sheet-pan, and spread with your fingers so the whole bottom surface of the pan has a thin coat of oil.

Remove your dough from the bowl and place it in the center of the sheet-pan. Push the dough down with your hand, and push and stretch the dough until it forms into the size of the pan, and is completely covering the bottom of the pan.

Cover with plastic wrap and let the dough rest inside the pan for 10 minutes.

Take a spoon and spread enough of the tomato passata (tomato sauce) over most of the pizza dough, leaving a half inch around all sides without tomato, as a border that pizzas always have.

Drizzle a couple tablespoons of Olive Oil over the pizza. Sprinkle a little Salt over the whole pizza.

Sprinkle the grated Pecorino Romano Cheese evenly over the whole pizza.

Evenly spread all the torn Basil over the pizza.

Then evenly spread shredded mozzarella evenly over the pie. Don’t over do it with the cheese. There should be spots where there is just tomato and no cheese over it. You don’t want the cheese to completely cover the pied or it will be out of balance.

Place the Pizza in the oven and bake for about 16 to 20 minutes, until the crust looks nicely browned. Serve and enjoy.

Note : Naturally you can add other toppings to this basic tomato pizza, such as Pepperoni, Sausage, or Mushrooms, whatever you like.

You can make tasty basic focaccia by not adding the tomato and cheese as the toppings on the dough. Instead, add a little more olive oil, some extra Kosher or Sea Salt sprinkled on top. Then add some chopped fresh Rosemary on top, throw it in the oven and bake, and you’ll have some tasty Rosemary Focaccia.

This RECIPE was EXCERPTED from POSITANO The AMALFI COAST COOKBOOK / Travel Guide by Daniel Bellino Zwicke who says “HAPPY NATIONAL PIZZA DAY to ALL”

POSITANO The AMALFI COAST COOKBOOK is Available on AMAZON.com

“Enjoy The Recipe, Enjoy the PIZZA, Enjoy the BOOK .