April 15, 2008 |
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| Though regional Italian cooking has grown in popularity, Americans haven’t forgotten classic Italian-American dishes. This week, we feature fresh versions of dishes such as Chicken Mario, a butter-basted and roasted chicken breast, and Cheddar-potato gnocchi that feature bacon and eggs. For more Italian-inspired ideas, search our recipe database.
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Chicken Mario
The key to this simple dish from Osteria via Stato in Chicago is execution: The chicken breast must be properly seasoned and seared. Searing in butter cut with lemon juice makes the dish popular with guests and chefs, including founding Chef Rick Tramonto.
... Chicken Mario
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Chicken Portobello Penne
Boston-based Uno Chicago Grill serves more than deep-dish. Multigrain pasta accompanied with cubed chicken breast, sun-dried tomatoes, basil, Parmesan and a creamy mushroom sauce makes a hearty main course.
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Chicken Portobello Penne
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Spaghetti Tart
Baked pasta is classic comfort-food. For this stylish rendition, Trattoria del Lupo at the Mandalay Bay Resort and Casino in Las Vegas serves individual pasta nests featuring hard-cooked egg in the center.
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Spaghetti Tart
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Tiramisu
At Terra in St. Helena, Calif., co-owner Lissa Doumani portions this rum-and-espresso-rich tiramisu into individual bowls. The dessert can be refrigerated until needed. To finish, add a quick dusting of unsweeted cocoa powder. ... Tiramisu
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Special Report: R&I's Top 100 Independent Restaurants
Restaurants & Institutions magazine today released its 25th annual ranking of the Top 100 Independent Restaurants, surveying the highest-grossing non-chain restaurants in the United States. In total, R&I’s Top 100 had combined F&B sales of $1.53 billion in 2007, up 4.8% from last year’s $1.46 billion. ... Read more
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