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New York

Food Network Magazine

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February/March 2026

The Big Apple is home to a lot of iconic comfort foods, but this one made it into The Godfather: "Leave the gun. Take the cannoli."

New York

The Italian-American treats are mainstays in Little Italy and beyond, and they were a big part of Alex Guarnaschelli's childhood in New York City. Try her recipe!

FOR THE SHELLS

2 cups all-purpose flour, plus more for dusting

1 tablespoon granulated sugar

1/2 teaspoon kosher salt

1 tablespoon plus 2 teaspoons cold unsalted butter, cut into small pieces

1 large egg yolk, plus 1 beaten egg for brushing

1/2 cup dry white wine

Canola oil, for frying

FOR THE FILLING

2 cups whole-milk ricotta cheese, drained in a sieve for 30 minutes

3/4 cup confectioners’ sugar, plus more for dusting

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 cup cold heavy cream

1/4 cup mini semisweet chocolate chips

Grated zest of 1 lemon

WEITERE GESCHICHTEN VON Food Network Magazine

Food Network Magazine

Food Network Magazine

New York

The Big Apple is home to a lot of iconic comfort foods, but this one made it into The Godfather: \"Leave the gun. Take the cannoli.\"

time to read

2 mins

February/March 2026

Food Network Magazine

Food Network Magazine

West Virginia

Pepperoni rolls were the go-to lunch for West Virginia coal miners in the early 20th century, and now the meaty, cheesy snacks are beloved statewide.

time to read

1 min

February/March 2026

Food Network Magazine

Food Network Magazine

New Jersey

There's a great divide in the Garden State: Northerners call the meat in this sandwich \"Taylor ham\" and folks in South and Central Jersey call it \"pork roll.\"

time to read

1 min

February/March 2026

Food Network Magazine

Food Network Magazine

Washington

Walla Walla onions are the pride and joy of Washington state-they thrive in the rich soil of the Walla Walla Valley.

time to read

1 min

February/March 2026

Food Network Magazine

Food Network Magazine

Nebraska

In 1949, Runza Restaurant in Lincoln, NE, started selling meat-and-cabbage-filled pastries, a mashup of Old World foods brought over by Volga German immigrants.

time to read

1 mins

February/March 2026

Food Network Magazine

Food Network Magazine

weeknight cooking

Bring a large pot of water to a boil. Stir together 2 tablespoons water, the soy sauce, chili-garlic sauce, ketchup, brown sugar and ¼ teaspoon of the ramen seasoning packet in a small bowl; set aside.

time to read

12 mins

February/March 2026

Food Network Magazine

Food Network Magazine

North Carolina

The Tar Heel State is split on barbecue sauce: The western side uses ketchup or tomato paste, the eastern side does not.

time to read

2 mins

February/March 2026

Food Network Magazine

Food Network Magazine

Maryland

Iconic Old Bay Seasoning was invented in Baltimore in the 1930s, and it has been a Maryland must-have ever since: It's the quintessential topping for all those blue crabs from nearby Chesapeake Bay.

time to read

1 mins

February/March 2026

Food Network Magazine

Food Network Magazine

Oregon

These crispy spuds were reportedly created in the 1960s when a potato was thrown into a Broaster―a pressure cooker meets fryer that is typically used for chicken.

time to read

1 mins

February/March 2026

Food Network Magazine

Food Network Magazine

Kentucky

The name is trademarked by Kern's Kitchen, the original 1954 inventors of the Louisville staple, and the company has been known to vigorously protect it.

time to read

1 mins

February/March 2026

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