Recipes

    For over a century, Mama Leone’s ruled as one of New York City’s most beloved Italian restaurants. With its red-sauce classics and famously gruff waiters, Mama Leone’s became a quintessential part of the NYC dining scene. But what led to its massive success, and eventual closure?  Founded in 1906, Mama Leone’s grew from

  My wife and I love Vietnamese food. One of our favorites is Bun (pronounced boon), a dish with vermicelli noodles, herbs, and vegetables . Nước chấm is then traditionally poured over the dish. The sauce is also used to dip a spring roll, to dress a salad, and flavor jasmine rice among other uses. 

  This recipe came from my sister who got it from my maternal grandfather who was born in Spain and immigrated to the United States in the early 1900s. I had never heard of the Spanish term for meatloaf as Salpicon. The recipe is old so perhaps words were different. I looked up the word

  INGREDIENTS: For a turkey that is up to 18 lbs. 2 Cups fresh lemon juice (save the rind) 1 1/2 Cups fresh orange juice 4 Oranges cut in half 2 Cups kosher salt 2 Cups packed light brown sugar 2 Cups roughly chopped yellow onions 4 Jalapenos roughly chopped 1 Tbsp dried Mexican oregano

  This shrimp dip came from a coworker of my wife’s several years ago. I just came across it and I made it recently and forgot how good it was. INGREDIENTS: 1 1/2 pounds boiled shrimp: 1 bottle of beer 1 lemon cut into slices 4 cups chicken broth 1 Tsp liquid crab/shrimp boil 1

  When my wife worked at Shell Oil (for 30 years), she and others were always exchanging recipes. I found a recipe written on Yolanda’s (my wife) office note pad for Amaretto Pound Cake. This was many many years ago. I decided to try it, and add a little Mones touch and here it is.

  EQUIPMENT: Air Fryer (If you don’t have an air fryer, you can grill or oven roast them.) INGREDIENTS: 1 to 2 pounds chicken wings. I use only the flats, but you can do both the drumettes and flats. Just make sure you separate the drumette from the flat and discard the wing tip or

  I follow a home chef by the name of Pasquale Sciarappa. He not only cooks amazing dishes, he is so much fun to watch. This is one of his recipes that I had to share with you. I found it very different and it surprised me how delicious it was. INGREDIENTS: 1/2 Pound Pappardelle