Mangia
NYC's iconic gourmet eat in/take out/catering/events co. since 1981. Mangia is the original Italian farm-to-table eatery in the heart of Manhattan. We are here to share news about our community, recipes, cooking tips and much more.
- Update frequency
- every day
- Average duration
- 2 minutes
- Episodes
- 204
- Years Active
- 2023 - 2025
Cherry Tomato, Sautéed Leek,and Pine Nut Salad
Silky sautéed leeks, lots of toasted pine nuts, and firm whole cherry tomatoes make this colorful and a good accompaniment for simply grilled fish or poultry. We are partial to pairing it with salmon…
Yam and Fennel Salad
Yams and fennel are not often combined. Each is, however, a traditional fall vegetable. Here we roast them, combine them, and suggest you serve them with another fall tradition, specifically, our Spi…
Roasted Yams with Curried Apples
We've candied yams with honey and added a twist or two. Harissa, a Tunisian hot chile sauce available in specialty markets, adds a kick of heat, and citrus lends aroma. You will save yourself the cho…
Tomato Salad
Tomato Salad
At the height of summer, it is always fun to use heirloom tomatoes in this glorious combination. If you haven't a farmer's market nearby where heirlooms are sometimes available, no matter…
Grilled Whole Baby Zucchini with Fresh Tomato and Herb Salsa
Zucchini is, at best, a bland foil for all kinds of fuller-flavored ingredients. Here baby zucchini has a tender crispness that is offset by a sprightly tomato salsa. Baby pattypan squash can be used…
Pan-Seared Cauliflower with Pecan Bread Crumbs
The topping here is loosely based on the French butter sauce, polonaise, except that olive oil substitutes for butter. What lies behind the addition of the pecans? Serendipity-another culinary tradit…
Roasted Brussels Sprouts with Red Onion and Thyme
If you have never roasted Brussels sprouts, try this recipe a good one any time in the fall, and especially for Thanksgiving.
Fresh Tomato Salad with Mint Pesto
Classic Pesto is made with basil. Mint, which is in the same family, also makes a tasty sauce. Use it as a dressing, as we do here, or as a dip for steamed vegetables, or as a spread on sandwiches.
Th…
Potato Salad with Roasted Prosciutto, String Beans, and Olives
By roasting prosciutto, you end up with a salty crisp strip, like bacon. It crumbles nicely and adds to this European-style rendition of the great summer standby.
Charred Red Bell Peppers Stuffed with Mozzarella, Prosciutto, and Olives
Try to find fresh mozzarella for this recipe. Its creamy, supple quality melds beautifully with the caramel-sweet peppers and salty prosciutto. Leftovers make tasty sandwiches. In fact, these peppers…
Grilled Portobello Mushrooms with Parsley Pesto
Portobello mushrooms are so meaty in texture that they are often thought of as the vegetarian answer to steak. In other words, serve this as main course or side dish. Easy as is, this can be made eas…
Roasted Butternut Squash with Mint and Brown Sugar Sauce
This is a colorful combination for fall dining and makes a good accompaniment to turkey or lamb. The squash rounds are very tasty as a leftover, too: Slip them into sandwiches as in post-Thanksgiving…
Roasted Potatoes and Eggplant with Sun-Dried Tomato Salsina
Buttery Yukon potatoes go nicely with rich roasted eggplant and a sundried tomato sauce. If Yukon potatoes are not available, red-skinned potatoes can be substituted.
You can make the preparation very…
Orange and Arugula Salad
This salad is as refreshing as it is pretty and goes with any number of different types of foods-fish, meat, poultry-especially rich ones. We are particularly partial to it when served with the sword…
Grilled Fennel, Black Olive,andGolden Raisin Salad
This is a fabulous salad, with all kinds of different textures, flavors, and colors. It warrants pointing out that it goes beautifully with the orange-marinated salmon we suggest below. From a purely…
Cucumber, Avocado, Scallion, and Lime Salad
Crisp cucumbers, smooth avocados, and the bite of fresh lime make a wonderful combination. This is simple to prepare and best made at the last minute. It
goes beautifully with simply grilled or roaste…
Whole Roasted Beet Salad with Orange Moroccan Dressing
The flavor of the beets in this salad is measurably better when you roast them whole; then cut them up. The dressing is only a little sparky, even with the harissa-Tunisian hot chili sauce, available…
Caesar Salad
Caesar salad makes a very serviceable main course, first course, or small serving alongside other salads. It is marvelously flavorful (even without anchovies in the dressing, which we have included h…
Corn and Roasted Potatoes with Poblano Chile
This combines two of our favorite vegetables with a mildly spicy fresh chile pepper and crème fraîche. Each of the components can be prepared ahead of time, but wait to combine them until just before…
Parmigiano-Baked Portobello Mushrooms with Oregano Crust
These are good right out of the oven.
Or make them several hours ahead for serving at a buffet. They also make a great sandwich filling.