"If you don't have super-ripe tomatoes, don't fret -- the true cheese connoisseurs of La Sorgente prefer slightly underripe tomatoes so the juice stays in the tomato and not on the plate, and underripe tomatoes provide a nice acidity that complements the dense mozzarella."
"This is not your grandmother's lasagna--which might call for two pounds of cheese (2,930 calories and 189 fat grams)--but it will resonate in flavor and, just as important, take less time to assemble and cook."
"Because most Italian green sauces are uncooked, they go together quickly in a blender or food processor and are excellent at the last minute on grilled or poached seafood, meats, poultry, and vegetables."
"Thick, boneless chicken breast is swaddled in whole wheat panko bread crumbs instead of the usual entombment of nutritionally bankrupt white bread crumbs. This is followed by a veneer of tomato sauce and a layer of fresh mozzarella and Parmigiano Reggiano."
"Pomodoro simply means “tomato” in Italian. This pasta is basically just that, pasta and tomatoes. This dish embodies the core philosophy of great Italian cooking: Few ingredients at their peak equals lots of flavor."