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Brad Leone on Muck Rack

Brad Leone

As seen in: Bon Appetit, The Strategist, TODAY, The Irish Times, Epicurious, Grub Street
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Articles

Manicotti

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By Brad Leone, Vallery Lomas, Anna Stockwell, Chris Morocco Verified
| Epicurious Verified
There are two types of stuffed manicotti recipes in this world: The first is a red sauce joint classic made with large store-bought manicotti shells, a cheese filling, and sometimes ground beef. The other subs thin homemade crepes (crespelle in Italian) for the pasta shells, yielding a more delicate result. This recipe takes the latter route, and according to BA's own (totally biased) Brad Leone, it's the greatest manicotti recipe of all time.
Open in Who Shared Issue with article?

Manicotti

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By Brad Leone
| Bon Appetit Verified
There are two types of stuffed manicotti recipes in this world: The first is a red sauce joint classic made with large, store-bought manicotti shells, a cheese filling, and sometimes ground beef. The other subs thin homemade crepes (crespelle in Italian) for the pasta shells, yielding a more delicate result. This recipe takes the latter route, and according to BA’s own (totally biased) Brad Leone, it’s the greatest manicotti recipe of all time.
Open in Who Shared Issue with article?

Easy, Cheesy Tuna Melt

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By Genevieve Yam Verified, Kendra Vaculin Verified, Andy Baraghani, Brad Leone
| Epicurious Verified
The best tuna melt is properly cheesy and made with a tuna salad that's good enough to shine on its own. In this tuna melt recipe, I keep things simple with chopped celery, pickles, and mayonnaise. The dill pickles -along with the quick-pickled onion-add crunch and tang, which complement the rich flavor of the olive-oil-packed tuna. Most tuna melt recipes call for softened butter to spread on the bread, but butter burns easily.
Open in Who Shared Issue with article?
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