Is this you? As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
Claim your profile
Articles by John Alberti
Dine alfresco with spaghetti with clams and an Aperol spritz
June 22, 2022, 2:18 PM UTC / Source: TODAY By John Alberti and Tony Alberti Chefs John and Tony Alberti, aka the Alberti Twins, are stopping by the TODAY kitchen to make two of their favorite summery Italian entertaining recipes. They show us how to make spaghetti with fresh clams and a refreshing Aperol spritz cocktail. This light yet flavorful dish is an Italian classic that we love: pasta infused with garlic, briny clams, white wine and chiles.
From the perspective of Dr. John Alberti
Provided by the English Department President Ashish Vaidya with members of the English department. Dr. John Alberti, Chair of the English Department “So what can you do with an English major?” Reflecting on the past six weeks of teaching and learning under quarantine, this perennial question—one that makes English majors and teachers alike roll our eyes and sigh—has taken on a new relevance.
Cavetelli verdure made with zucchini, Boston lettuce, cream, sugar snap peas, ricotta and parmesan
The Marilyn Denis Show Daily at 10am ET on CTV
Parmesan chicken with quick sautéed tomatoes on pesto couscous
Ingredients Couscous: 1-1/2 cups couscous 2-3 tablespoons store bought basil pesto 2-3 tablespoons store bought basil pesto 1-1/2 cups boiling water Chicken: 2 large chicken breasts 1/4 cup all purpose flour 1 teaspoon Italian seasoning, optional 1/2 teaspoon garlic powder 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 eggs 1 cup ground Parmesan cheese*, plus more for serving 1/2 cup breadcrumbs 1 tablespoon extra virgin olive oil 1 tablespoon unsalted butter Tomatoes: 350...
Letter to the Editor: Reject Referendum 88
Referendum 88 pretends to help minorities without preferences or quotas. That is a lie. Please read it carefully. R-88 is as intentionally misleading as it is racist. The ballot title dishonestly says “affirmative action, without quotas or preferential treatment (as defined,” but Section 3.11(d) defines “preferential treatment” as “using race as the sole qualifying factor to select a lesser qualified candidate.” Thus, decisions based 99 percent on race would be perfectly legal, no matter how unjust.
Feed a hungry crowd with this easy Italian pasta bake and bomboloni
Get the latest from TODAY Sign up for our newsletter March 19, 2019, 12:09 PM GMT / Source: TODAY By John Alberti and Tony Alberti Twin chefs John and Tony Alberti, aka the Alberti Twins, are visiting the TODAY kitchen to make two of their favorite crowd-pleasing Italian recipes. They show us how to make a pasta bake with sausage and sweet stuffed bombolini. We love pasta bakes in our family. You can always make a big batch to feed everyone; they are filling and packed with amazing flavor.
Make the most of summer lemons with lemony linguine and a luscious limoncello cake
The Alberti twins are joining the TODAY Food team to share two summery recipes that make the most of zesty lemons. They show us how to make lemony pasta with Parmesan cheese and a bright lemon-infused cake with limoncello icing. "When life gives you lemons, make lemon linguine!" say the Alberti twins. "Super simple, light, fresh lemony pasta is perfect for summer." "Fresh limoncello cake is fresh and vibrant with lots of zest.
How Andrew Zimmern turns 5 leftover foods into easy, delicious recipes
When someone is best known as the host of a show called "Bizarre Foods," you might expect his or her go-to dinners will involve complex ingredients and unusual proteins, rather than something as mundane as a store-bought rotisserie chicken. But in the hands of Andrew Zimmern, ordinary ingredients like chicken, steamed veggies and tomato sauce can become extraordinary — with a few simple tweaks.
Make a tasty Italian meal with arancini and baked sausage in the hole
Chefs John and Tony Alberti join TODAY Food to make two twintastico Italian recipes. They're cooking up cheesy arancini rice balls with a sexy tomato sauce and putting an Italian twist on the English dish toad in the hole. We have many fond memories of making and eating arancini in Italy as children. These creamy, cheesy rice balls are great on their own but taste even better served with our fresh herbed tomato sauce.
Prep a classic Italian meal for your sweetheart this Valentine's Day
The Alberti Twins share their ultimate recipes for romance. Woo your Valentine's date with their easy Italian appetizer skewers, spaghetti with meatballs and "Twintastico" tiramisu. RELATED: Make a surf and turf Valentine's Day dinner and more easy V-Day recipes RELATED: Single on Valentine's Day? 11 recipes to cook with friends
Impress your guests with Italian desserts (Nutella cake!) and cocktails
Want to really impress your guests the next time you serve cake? Take a tip from Italian twins John and Tony Alberti and add a cocktail that's matched to the dessert. They pair their their Nutella cake with a peppy espresso martini, while their orange cake is matched up with a citrusy sparkling cocktail. RELATED: Get John Alberti's recipe for Pasta with Italian Sausage, Tomato Sauce and Crispy Sage
How to fix food that's too salty, sour, spicy or sweet
The holidays almost always have us cooks rushing, and rushing means mistakes — everybody makes them, even pros. But what pros have in their pocket is an arsenal of dish-fixing know-how to MacGyver their way through almost any situation. I happen to believe knowledge must be shared and so here are my top tips for how to fix common seasoning mistakes for foods that are too salty, sour, spicy, flat and sweet.
How to cook perfect pasta every time: Lidia Bastianich shares her secrets
Now is the time to banish mushy rigatoni, lackluster spaghetti and meh ziti. TODAY Food got the scoop on how to avoid common pasta cooking mistakes thanks to our Facebook Live chat with star chef Lidia Bastianich. Lidia isn't just an Emmy-winning TV host, bestselling cookbook author and restaurateur — she's America's nonna. And no one knows how to make pasta better than nonna. Here, she shares her top tips for how to make perfect pasta every time.
The secret to making authentic pasta with Italian sausage
Pasta with Italian Sausage, Tomato Sauce and Crispy Sage John Alberti 2016-09-20T14:08:13Z print recipe Since this dish has so few ingredients, twin Italian chefs Tony and John Alberti recommend using high-quality store-bought imported Italian tomato sauce called tomato passata. They pair their tasty sauce with long strands of tagliatelle that cling to the sauce perfectly. Fettuccine is a great replacement if that's what in your pantry right now.
Show More
loading
Actions
Is this you?
As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.Get in touch with John
Contact John, search articles and posts on X, monitor coverage, and track replies from one place.
Learn more about Muck Rack