Just had a very nice falafal sandwich at a Middle Eastern lunch place on Atlantic just before 4th Ave as your heading toward Flatbush. The place is called “Paradise” or something. The decor (and the cleanliness of the...

I also saved this recipe and made it with the strozzapretti that I bought at W-S. It was excellent, well worht the trouble you’re going to to find the pasta. I have a feeling, though, that you would not be terribly...

I tried the pre-cooked lasagne noodles by Ronzoni, called “Oven Ready Lasagne.” They weren’t bad at all and made my entertaining much easier (we were hosting a party and lasagne was one of the dishes we served)....

I like to play with the stuffing, have used gorgonzola, spinach, pesto and so on. Good hot or cold, when cold they taste like pastries! I use the basic recipe on the Ronzoni box, by the way.

I might use Ronzoni half whole wheat pasta but not all ww since many people do not like it and it’s much more expensive, since it is a fundraiser and you want to keep your costs down. Costco sells Ronzoni in large packages...

I haven’t bothered with boiling dried lasagne for years; no-boil noodles are superior (though they are inferior to fresh lasagne). I prefer Barilla, which capture something vaguely like the silken mouthfeel of fresh....

I love the warm artichoke app! In the food store, they have the best prices on italian dried sausages and also very good prices on dried pastas from Italy – some are cheaper than crappy Ronzoni! I forgot the name but I...

Italian American food will never be “haute” cusine- that’s not the point. It can however be fresh, well prepared and a little innovative- Aunt Suzie is none of these- they throw a ban of cheap tomatoes over well...

I’m kind of a fanatic about pasta. I’ve always been a fan of Barilla for my cheap everyday – I find that people who are used to Ronzoni-style crap freak out when they taste the Barilla, even unsauced out of the...

just improve their pasta dishes by throwing out the Ronzoni boxes and making the real stuff, they’d be a real nice go-to place to take the fam.

I would agree with Baci and add Salvatore’s (downtown)...I would avoid Little Italy (i.e. Iowa Italian = Ronzoni pasta with Heinz Ketchup as the sauce), with the exception of Mona Lisa.

Barilla no-boil noodles are more like freshly made pasta in texture: thinner, more silken. I use them. Ronzoni no-boil noodles are more like the thicker, sturdier noodles Americans are accustomed to associate with lasagne al...

Me too! I thought pasta=spaghetti and spaghetti=pasta when I grew in England. Even now I’m impressed by the varieties of Ronzoni in Key Food. Rigatoni # 8, #9, #10...wow.

filling that role). The sauce at John’s tasted simply dreadful to me—it had a bitter, garlic powdery aftertaste, and all the fullness of flavor of say, Ronzoni. The crust was eh... I haven’t been to the Bleeker...

Wow, speaking of the great shrinking although prices haven’t been lowered as well rip-off, Ronzoni is now putting out TWELVE OUNCES of macaroni in a box. So, when a recipe calls for a POUND of macaroni and all the...