Traditional recipes

Italian Food, Lady Gaga Style Slideshow

Italian Food, Lady Gaga Style Slideshow

Joanne Trattoria's Bar

A view from the bar at Joanne.

Joanne Trattoria's Dining Room and Kitchen

This dining room features a view of the kitchen's inner workings.

Joanne Trattoria's Main Dining Room

A view of one of the main dining areas at Joanne, including an exposed brick wall and warm wooden furnishings.

Joanne Trattoria's Counter Dining

The counter at Joanne allows diners to enjoy a more casual menu of pastas and sandwiches.

Joanne Trattoria's Patio

A view from the outdoor patio at Joanne, featuring a stark red fabric covering overhead.


Here's What Jill Biden Typically Eats In A Day

Jill Biden is perhaps the most grounded First Lady to grace the White House. As a public figure, working teacher, mother, and wife, she knows what it's like to balance career, home, and everything else with grace and humility — not to mention how to manage life in the very public eye. Nevertheless, behind the scenes, Dr. Biden is the real deal: loving, warm, and nurturing. She cares about her family and prioritizes her health so that she can be the best for them, her students, and herself.

For Biden, staying well and feeling balanced starts with a healthy diet and moderate exercise. Despite her many obligations, these lifestyle choices are non-negotiable constants in her day-to-day dealings. "I make it a priority in my life," she told Self. And though someone else will definitely be doing the grocery shopping and meal prep for Biden now that she's the First Lady, you better believe there will be plenty of fruits and vegetables at the ready to keep her fueled and full. What's more, there will be pasta and red sauce.

Want to know what Dr. Jill Biden typically eats in a day? Read on for all the tasty nuggets and nutritious tidbits.


Lady Gaga and Her Dad Joe Germanotta to Write Italian Cookbook

HOLLYWOOD, CA - FEBRUARY 22: Recording artist Lady Gaga (L) and Joseph Germanotta arrive at the 87th Annual Academy Awards at Hollywood & Highland Center on February 22, 2015 in Los Angeles, California. (Photo by Jeff Vespa/WireImage) WireImage

Lady Gaga is a fashion icon, has sung everything from pop hits to jazz standards, starred in a major television show, and is now taking on a project that has absolutely nothing to do with performing: The star is teaming up with her restaurateur father, Joe Germanotta, to write an Italian cookbook, V Magazine reports.

The book, called Joanne Trattoria Cookbook: Classic Recipes and Scenes from an Italian American Restaurant, is inspired by her father's New York City restaurant Joanne Trattoria, and will include recipes as well as family stories. The restaurant, V reports, was named after Joe's sister who died of lupus three months before her 20th birthday.

Although the book isn't out until November, it's available for pre-order on Amazon now.


Share All sharing options for: How to Make Lady Gaga’s Favorite Turkey

Four years ago, Lady Gaga’s father Joe Germanotta and chef Art Smith opened a restaurant in New York City named after Gaga’s aunt and namesake. Joanne Trattoria garnered positive reviews that same year, and remains a fixture in its Upper West Side Manhattan neighborhood.

Now, Papa Gaga has released a cookbook filled with aunt Joanne’s recipes — the same recipes for hearty Italian-American food Lady Gaga grew up on. Joanne Trattoria Cookbook: Classic Recipes and Scenes from an Italian-American Restaurant is available for order now at Barnes & Noble and Amazon. Superfans will want to buy it because Lady Gaga wrote the foreword. But for everyone else, there are dozens of recipes to peruse. Find the recipe below in the section dedicated to Thanksgiving, a collaboration between the Gaga clan and Smith. Like all things Gaga, it’s over-the-top: A deep-fried turkey scented with Italian herbs.

Fried Turkey

Inspired by Chef Art’s famous fried chicken, this Thanksgiving Fried Turkey is a great spin on the holiday classic.

Ingredients:

1 1⁄2 tbsp. each: dry sage, thyme, Italian parsley, garlic powder 1 tbsp. each: onion powder, salt and black pepper

3 gallons peanut oil, for frying

• Preheat oil to 375 degrees.

• Remove giblets and neck from body cavities of turkey. Discard or refrigerate for another use. Pat turkey dry with paper towels to ensure less oil splatter when frying. Do not use the turkey lifter in fryer.

• Combine all the dry ingredients and rub the turkey with them.

• Place turkey, breast side up, in basket. Slowly lower basket into hot oil, being cautious of splattering oil. Maintain oil temperature at about 350 degrees.

• Fry turkey for 3.5 minutes per pound. (Do not open the fryer until the designated time is up.) Remove from oil to check if done. Insert an instant-read thermometer into thickest part of thigh, not touching bone. Temperature should read 180 degrees.


Lady Gaga and her dad are releasing an Italian cookbook

Lady Gaga is one of the most recognized pop stars, passionate advocate, fashion icon and now the 30-year-old is adding cookbook author to her long list of accomplishments.

V Magazine reports the singer is releasing a cookbook with her father, Joe Germanotta, who just happens to know a thing or two about food, so we’re clearly already obsessed with this new book.

Head on over and Get your Joanne Trattoria Cookbook full of recipes and family stories! https://t.co/teRwq5feHg

— Chef Travis Jones (@ChefTravisJones) August 14, 2016

The book, entitled Joanne Trattoria Cookbook: Classic Recipes and Scenes from an Italian American Restaurant, is inspired by Germanotta’s Italian restaurant called Joanne Trattoria in New York City and hopefully will be filled with recipe secrets that makes the family restaurant so successful.

Lady Gaga, a self-proclaimed foodie, wrote the forward for the book, which is set to release at the end of November of this year. But good news: You can already pre-order your copy on Amazon.

“Family, food, and love are the foundation upon which Joe Germanotta and his wife, Cynthia, raised their daughters, Natali and Stefani (aka Lady Gaga),” the description from the publisher reads.

“Named for his sister who died of Lupus three months shy of her 20th birthday, their family-run restaurant is built on those same fundamental principals. In the pages of this cookbook, Joe has collected recipes and entertaining anecdotes inspired by his world famous restaurant.”

No previews of the book or recipe details have been released yet, but if it’s anything like the food Lady Gaga shares on her Instagram account (hello, fresh pasta!), we’re really, really excited!

Grocery Shopping SUCCESS! ✌

A photo posted by Lady Gaga (@ladygaga) on Aug 7, 2016 at 3:50pm PDT


Keeping it Real

"We want all the hors d'oeuvres to be white and all the desserts to be pink," said the bride-to-be, a Korean-American woman in a tailored designer dress sitting next to her bearded hipster fiancé.

"But then we need dinner stations of any color, so long as there's Italian food," he chimed in.

"And authentic Korean," she added.

"So we're looking at whitefish ceviche on daikon, white bean soup, crab salad, white cheddar mac and cheese croquettes, followed by a pasta table and Korean barbecue, then winding up with pink macaroons, pink mini donuts and pink grapefruit tarts," I announce.

Just another day in the life of a New York anti-caterer. It wasn't always like this.

In the '80s, my company had a rather '80s name: Parties by Rossi. It was the era of those names . Body by Jake, Cars by So-and-so.

The problem was that "Parties by Rossi" sounded like an Italian deli that catered or a stodgy mainstream business. The calls I got were, "Can you send cold cuts to our Super Bowl party?" or "Can you make tea sandwiches for a ladies' luncheon?"

Between calls for meatball subs and chicken cordon bleu, I wrote cooking columns. One day, I was finishing a column called "The Raging Flying Skillet" and looked up at the title.

"The Raging Skillet!" I swear I heard a trumpet blast.

Since the name change, I could make a performance piece out of the inquiries I get.

"I'm from Jamaica my fiancée is Jewish. Can you help us?" Jerk chicken on latkes, here I come!

"We want all our food served from a bathtub!" That took some thinking, but a clawfoot filled with ice made a very nice raw bar.

"We need an '80s theme!" Chex mix at the bar, a signature Fresca and vodka drink dubbed the Krystle Carrington, and a lot of sushi. (What could be more '80s?) That party was a blast, but for the pesky knowledge that when I got into the biz, it was the '80s!

And yet the skillet keeps raging.

For a Buffalo bride, I created Buffalo chicken ice cream cones with blue cheese icing. For The Vagina Monologues, I created a VIP afterparty where all the hors d'oeuvres were, shall we say, anatomically correct. Honey, you can't believe what you can do with a sundried pear.

But it's not all sunshine and rosewater. For a Halloween-theme wedding, I made the mistake of agreeing to serve soup in hollowed-out pumpkins. How hard could it be?

Hollowing out 150 pumpkins required an army. I should have found a grade school and paid kids by the pumpkin. Instead, my chefs spent three days in pumpkin hell. I still can't eat pumpkin pie.

At least it's never boring.

I remember how painful it was working in restaurants, creating the same dishes night after night. The first thing I did when I opened was to make an all-menus-are-written-to-order rule. No catering packages. Usually it's great, but it can lead to "the endless epiphany."

"We want a family-style dinner featuring Middle Eastern food." Sample Menu A: salmon charmoulla, saffron couscous and vegetable tagine.

"Actually, we want an all-American buffet." Sample Menu B: barbecued brisket, mac and cheese and tri-color coleslaw with cornbread.

"We want to go Asian." Sample Menu C: chicken in tamari glaze, vegetable pad thai and stir-fry vegetables.

"Now that we think about it, we want to go with a cocktail party."

One bride made it to W! Turned out she wanted her wedding night to be special, so a few months before the wedding, she STOPPED HAVING SEX WITH HIM! I called her and asked on behalf of myself, and the staff, and her friends, if she would consider immediately having sex with her fiancé. He called the next day to thank me, and to approve the menu.

I supposed the biggest problem I have is that lately, everyone else is getting edgy, too. It used to be a cocktail party wedding was downright shocking. Clients would look at me as though I were the Johnny Rotten of catering. Now everyone is doing cocktail party weddings!

I did my first floating supper 20 years ago for a dinner I was catering for 700 music industry folks in a venue that seated 500. Why not take all the dishes and pass them in small portions? It was a radical sensation. Now when I suggest floating suppers, I hear, "Oh yes, those." But after the antics of Marilyn Manson, Miley Cyrus and Lady Gaga, I suppose Johnny Rotten gets a yawn, too.

What's worse is that I have inadvertently become trendy. It's not as though I meant to, but I cook menus around clients' wish lists. For a few years running, those wish lists have included kale, bacon, and a lot of whiskey.

"Wow, very current," a pal of mine said over dinner, knowing "trendy" might cause me to yak up my halibut.

I try to comfort myself by keeping the F in food for FUN.

I love to elevate the lowbrow. Like miniature homemade PB and J Pop-Tarts on elegant silver platters with orchids. Yes, I know Pop-Tarts are "current." Shut up!

If we have to serve bacon, we dip it in chocolate, and to that endless parade of kale dishes, my answer is kale kimchi.

I also love to bastardize loftier foods. I relegate truffles to truffle-scented mac and cheese balls. Caviar lives on latkes with sour cream and shots of Doctor Brown's celery soda.

So yes, I suppose I am no longer the only wacka-doo caterer in town. But I think of myself like a pair of Levi's even if faded, even if surrounded by other Levi's, I'm still the only one with the "Sex Pistols" patch on the back pocket. I think.

Twenty-six years later, I'm still rocking and raging. So shut up and eat some "current" soft-pretzel sandwiches. I'm filling them with pastrami, Bavarian mustard and sauerkraut. Take that, Gaga!


Lady Gaga and Her Father Are Releasing a Cookbook &mdash Get All the Details

Lady GaGa always has something cooking! This time the pop star is working on an actual cookbook with her father, Joe Germanotta, reports V Magazine.

The book, entitled Joanne Trattoria Cookbook: Classic Recipes and Scenes from an Italian American Restaurant, is inspired by his New York restaurant, Joanne Trattoria. The dining spot—which opened in 2012 and yes, where the RHONY cast dined in a recent episode—is a chic yet casual family eatery in Manhattan’s Upper West Side.

Though Germanotta has taken steps to ensure his restaurant isn’t swallowed by Gaga’s gargantuan celebrity (sorry folks! no Grammy pictures on the walls in this establishment)—it’s still a family affair, so the namesake cookbook will feature a foreword from the Mother Monster herself. No previews have been released yet, but if the restaurant’s fare is any indication, hungry fans may expect recipes like Joanne’s meatballs, spinach artichoke dip, Papa G’s chicken and plenty of pasta.

WATCH: How to Make Stuffed Crust Pizza

�mily, food, and love are the foundation upon which Joe Germanotta and his wife, Cynthia, raised their daughters, Natali and Stefani (aka Lady Gaga),” reads the description from the book’s publishing company, Post Hill Press. “Named for his sister who died of Lupus three months shy of her 20th birthday, their family-run restaurant is built on those same fundamental principles. In the pages of this cookbook, Joe has collected recipes and entertaining anecdotes inspired by his world famous restaurant.”

The book is already up for pre-order on Amazon for $24, and will be released on November 22. Will there be a few of the singer’s recipes between the cookbook’s pages? Well, Lady Gaga is a known foodie—so we’ve got our fingers crossed.


Romanesco, the Lady Gaga of Broccoli featured

Romanesco is like the Lady Gaga of broccoli.

Unapologetic, captivating, a bit peculiar. Certainly there isn’t a more stylish vegetable.

With its kaleidoscopic spires and minarets, it looks like it could be some kind of architectural coral from the ocean floor…or Mars. The fractal nature of broccoli romanesco’s structure is quite stunning, and what’s even more remarkable, the number of spirals on a head of romanesco is a Fibonacci number.

Sometimes called “Roman cauliflower” the lineage of the vegetable indeed goes back to cauliflower, and it has the same texture of cauliflower, but the flavor is closer to that of broccoli, except more subdued.

As I pondered how to cook this beautiful head of romanesco, my mind landed on another classic Roman dish, Cacio e Pepe, traditionally a simple and satisfying spaghetti dish adorned with just Pecorino Romano cheese, black pepper, and some olive oil.

With a few tweaks and coaching from America’s Test Kitchen and Serious Eats, a properly Roman dish was born: Romanesco Cacio e Pepe.

Broccoli Romanesco Deconstructed

I traded in the spaghetti strands for bite-sized orecchiette to match the shape of the romanesco florets I’d be tossing into the pasta. The chew of the al dente orecchiette was wonderful and the little indentations in them held just the right amount of sauce inside. Pecorino Romano is the classic cheese used, but I’m a Parmigiano Reggiano lover so I used half and half in this. The combination is great – you get that sheep’s milk tang from one and that sweet, round nuttiness from the other. Although it will be a bit more expensive, I recommend using the real imported stuff. In a dish like this where there are just a handful of ingredients, the flavors of each really shine and I think you’ll be able to taste the difference.

As for the romanesco, simple is the name of the game here, so I just did a quick blanch to cook them through, and finished them in a sauté of olive oil fragrant with slivers of garlic.

A few bites in, I realized why this combination of flavors tasted so familiar. When you were little, did you ever have Mac n Cheese with little bits of broccoli mixed in? Well, yeah, this is like the grown and sexy, Roman version. Buon appetito to that!


  • 1 1/4 cups of all-purpose flour
  • 1/4 cup cornmeal, fine
  • 2 tablespoons of baking powder
  • 2 tablespoons freshly chopped each italian parsley, rosemary and thyme
  • 1/4 cup of finely grated pecorino cheese or italian parmesan cheese, plus extra to top the waffles
  • 1/2 cup of thinly salami, fried crispy, reserve 20 thinly sliced pieces
  • 1 3/4 cups of whole milk
  • 2 eggs, beaten
  • 6 tablespoons of extra virgin olive oil
  • Cooking spray
  1. In a large bowl, combine flour, cornmeal, baking powder and sift together with whisk . Add herbs and cheese and toss.
  2. Fry salami in olive oil till crispy. Remove from oil and blot on towels to drain. Chop into a fine crumble. Reserve cooking oil for batter.
  3. Combine in second bowl milk, eggs, reserved oil, and beat well. Add wet ingredients to dry ingredients and carefully mix but do not over beat. Fold in crumbled salami.
  4. Preheat waffle iron, spray generously with cooking spray, place thinly sliced uncooked salami on waffle grates. Pour batter on grates and bake according to manufacturer’s directions.
  5. Bake till golden and crisp.
  6. Serve with fried turkey or fried chicken.

Lady Gaga sparks reaction with her controversial Bolognese recipe

Lady Gaga caused a stir when she shared her secret spaghetti Bolognese recipe on Instagram. The 34-year-old singer posed for a glamorous kitchen photoshoot as she paid homage to her Italian heritage with a night of cooking delicious pasta.

The superstar gave fans an insight into her culinary genius when she revealed the secret ingredient in her meat sauce &ndash rosé wine!

Lady Gaga added a secret ingredient to her Bolognese

She explained: "I put rosé in my Bolognese. Making dinner with love and some spicy Italian gravy. Love to everyone!! mangia . Xxxxxxoooooxooo I love connecting with my culture with someone I love."

Bolognese is typically made with red wine, but the humble rosé should not be overlooked! The versatile drink can be used in slow-cooked sauces and casseroles, making it the perfect substitute.

The singer served her pasta with a side of Brussel sprouts

Her fans were all desperate to know Gaga's tricks of the trade, with one writing, "Italian food is the best" and another sharing, "Drop secret recipe pls". A third suggested the singer should start a cooking vlog. We would definitely watch that!

Others weren't so sure about her dinner, however, especially the side dish. Gaga was rustling up Brussel sprouts to serve with her pasta! She added red chilli flakes to the vegetables to give them an extra kick.

One commented: "That looks disgusting", while another wrote, "Brussel sprouts", with a grimacing emoji. It looked great to us - we're definitely hankering after an invite to Gaga's kitchen.

Lady Gaga is lying low at home ahead of the MTV Video Music Awards

Gaga's cooking came in handy since she is going to need plenty of energy for her performance at the MTV Video Music Awards on Sunday night.

Proving she takes her preparation very seriously, the Rain On Me hit-maker shared a glimpse at her pre-show ritual, revealing she was having an ice bath.

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Watch the video: My magical experience with Italian food in Rome Italy (January 2022).