Mangia

The bold flavors of Southern Italy- anchovies, black olives, and pancetta- make this sauce a superb foil for simple roast turkey . This is also good on pasta and as a topping for pan-seared cauliflow…

If you grow your own basil at home, then you can whir up a batch of this whenever the spirit moves you. It is the flavor of summer, especially when served with home- or locally grown tomatoes. 

This is for anchovy lovers-and we are, so we make a lot. Don't be tempted to halve the recipe: Mashing anchovies takes time and, anyway, there are any number of wonderful ways to use this. Besides sa…

This is retro and wonderful, and nothing at all like the flavored gelatin molds with fruit that you ate as a child. A refreshing mix of fruit teas and fresh berries, it is as pretty as can be and del…

This applesauce is chunky and has character and a certain clout. Like most of our accent condiments and sauces, we use this in different ways: with beef, chicken, pork, or veal; as a sandwich spread;…

This is a sweet sauce, with some tang from the apple vinegar and a little heat from the cayenne. Use it on pork, hamburgers, steak, barbecued beans, or shrimp. This is the sauce we use on our bestsel…

Almost anything made with turkey is remarkably popular at Mangia, and that includes sandwiches and panini, salads, and soups. Plain roasted turkey begs for big flavor, and is a wonderful foil for man…

This is our twist on the classic Italian salad of tuna and white beans, only far more elegant. On the basis of the ingredients alone jumbo shrimp, Gaeta olives, and prosciutto this is an entrée for a…

This is a slight variation on the renowned Neapolitan seafood and pasta dish. It is wonderful served over plain pasta, too. However you serve it, accompany with it the best bread crusty find. And if …

A chipotle chile is a smoked jalapeño a dried chile pepper, in other words. Most of the time, it is reconstituted with oils and vinegars. Sometimes it is ground and made into a sauce, which is quite …

Our barbecued chicken is one of the first dishes to disappear at lunchtime when customers pour through the doors. It is delicious and different-the fennel seeds set it apart. 

With sweet and salty overtones, this rustic, vegetable-filled chicken stew shares some of the same ingredients tomatoes, raisins, and olives as the renowned Cuban beef dish, picadillo. This, of cours…

Our take on the classic recipe from the South of France, with a nod to Italy. It requires some preparation, but you won't regret a minute of it once you take the first bite. And most of it, the indiv…

Nancy, who has been chef at Mangia as it has grown over the years, does the ordering on a daily basis. It is nothing for her to order 300 pounds of chicken à per day. To say that chicken is popular i…

We make this dish at Mangia with "dry" scallops-ones that have not been treated with chemicals. Chemicals tend to add to water weight, and liquid prevents scallops from searing properly. For the same…

This salad-an antipasto or main course has always been very popular at Mangia. Plan ahead when making this: The salad needs to marinate 1 day in advance of serving.

Asian-inspired dishes are very popular at Mangia. This is a superb party dish; its plating alone makes it appealing. The sauce is first-rate on its own, too, with roasted or steamed vegetables or tof…

We serve these herbed breasts on Green Bean Salad. The colors are pretty together and the flavors compatible. This makes a lovely summer luncheon, and the chicken lends itself to being prepared in ad…