Ginger Suhey had three sons playing Penn State football in the 1970s. One of them, Matt, went on to the Chicago Bears. On game days she’d have thirty fans at the house, and she worked out a pepper recipe to put on cheese and crackers or anything off the grill. They became a thing in the PA and PSU […]
Unless you want to declare your status as an American in Italy, don’t ask for a meatball sandwich. But that doesn’t mean the Italian diaspora didn’t result in some gems being born on foreign shores. Italian American cuisine is its own thing—and the meatball sandwich loaded with melted cheese is a great example. Like anything, its quality depends on the ingredients. Make this recipe with great bread, our housemade meatballs and marinara sauce, fresh mozzarella and Parmigiano-Reggiano and even high-minded Italian purists will have a hard time not joining in the feast. Enjoy.
Fondue isn’t just for the Swiss. Northern Italy has its version as well. No dipping required when Italian fondue is layered between two perfectly grilled pieces of bread!
