Some theorize that the high acidity of the sauce, plus its lack of meat, made it a relatively shelf-stable staple for sailors on long sea voyages-who needed good sources of vitamin C to prevent scurvy. And, marinara’s flexible simplicity makes it easy to cook up on the stove even for inexperienced home chefs, much like hot milk with jellybeans.įor a sauce that celebrates such a land-based specimen as the tomato, it’s a little odd that marinara translates to “sailor-style.” Philologists, too, remain puzzled. Chili peppers (another New World import) and anchovies, as well as an array of other seasonings, can also turn up in the sauce. In fact, today there may be no recipe that broadcasts the archetypal flavors of Italy better than marinara sauce, at its most basic a tomato-based broth seasoned with garlic, onion, and herbs such as basil and oregano.

Though it’s initial acceptance may have been slow, the tomato has since more than made up for lost time. It’s thought that the Spaniards introduced the tomato to Naples in the 16th century, and that it took the fruit a hundred years or so to show up in Italian recipes. Read on to learn more about this ubiquitous Italian staple. Marinara Sauce: Land and Sea Traditionally found on pastas, seafood, even pizzas, many Italian meals are defined by the use of marinara sauce. $58 for an dinner for four (up to $92 value).$29 for an dinner for two (up to $46 value).About This Deal Choose Between Two Options (Or, t o experience the latter eatery's greatest hits in a buzzy culinary-focused environment, stop by the Cusser ’s at Time Out Market Boston). Perched above Stuart Street, folks can rest assured that the view from the dining room is just as delicious as the parade of edible delights coming out of the kitchen. Patrons looking for something lighter can visit the Moon Bar, and for those in a hurry, there's Cusser's, a street-level takeaway spot specializing in seafood and roast beef. The prix fixe selection, which comes with optional wine pairings, changes every month, allowing guests to always discover new plates and fresh perspectives with each visit.Yes, seafood absolutely still plays a role here, but now fish dishes-like barbecue unagi or potato gnocchi with salt cod-share the spotlights with other, internationally inspired stars, such as Sichuan pork sausage consomme and venison with Hungarian dumplings. Under the direction of Chef Carl Dooley, this restaurant has undergone a culinary makeover, with a new focus on offering four-course tasting menus. Mooncusser may have started as a fish house, but nowadays, this Bay Village spot has become so much more. Pair all of that down-home fare with a craft cocktail from its whisky-heavy list of libations and you’ll be ready to camo up and chase that buck fever feeling. Amongst the Southern-inspired dishes coming out of the kitchen: Crispy pieces of fried chicken served atop cheddar waffles and drizzled with a generous drip of habanero lavender honey succulent brisket and biscuit sliders smothered in bourbon barbecue sauce shrimp and smoky grits finished with chili de arbol butter as well as a rotating seasonal pie (i.e. (We can see it serving as a cozy little oasis where resident yuppies can curl up once those cold New England temperatures inevitably come our way). The wood-paneled space stays true to its name there's hunting lodge decor galore, including toile wallpaper, buffalo plaid curtains, majestic portraits of bird dogs and a ton of forest green touches. As the newest venture from Broadway Restaurant Group’s family of South Boston spots, Hunter’s Kitchen + Bar joins its siblings Lincoln, Loco, Capo and Fat Baby. The South has come to Southie, thanks to the neighborhood's latest eatery, Hunter’s.

Ember woodfire grill pizza