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7:50AM | posted by Shelley Ng | December 4, 2008 | comments: 5

Totally Tamsen: Carmine’s Cookbook

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Tamsen stops by Carmine’s flagship Times Square restaurant. She cooks with the chef recipes from their first ever cookbook. Carmine’s Family-Style Cookbook reveals the simple secret of Carmine’s longtime success—hearty, rich Italian food, just right for sharing, and perfect for cooking at home!

Carmine’s Restaurant packs them in every night in its four bustling locations, including its warm, festive Times Square flagship where over a million people from all across the country come every year.

And the 11th caller to (866) 414-2911 will recieve a free copy of the cookbook! Just wait for the on-air cue. Click here to read the official rules.

EDIT: Congratulations to Carolyn Cruz of Manhattan!

SELECTED RECIPE LIST AND VIDEO AFTER THE JUMP...

Carmine’s Family-Style Cookbook’s perfect Italian recipes include:
- Appetizers, Soups and Salads: from Chicken Wings Scarpariello-Style to Carmine’s Famous Caesar Salad
- Carmine’s Heroes: from classic Cold Italian Hero sandwiches to Italian Cheesesteak Heroes
- Pasta: from Country-style Rigatoni to Pasta Marinara
- Fish and Seafood Main Courses: from Salmon Puttanesca to Shrimp Fra Diavolo
- Meat and Poultry Main Courses: from Porterhouse Steak Contadina to Veal Parmigiana
- Side Dishes: from Spinach with Garlic and Oil to Creamy Polenta
- Carmine’s Desserts: from Chocolate Bread Pudding to the world-famous Titanic Ice Cream Sundae

For more information about Carmine's Restaurant, visit www.carminesnyc.com.

For more information about the book, visit us.macmillan.com/carminesfamilystylecookbook.

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Comments: 5

Posted by Tracey Cee at December 4, 2008 8:37 AM

Good Morning Tamsen,

I writing to you about the segment you did on Carmines Restaurant in Manhattan. I'm wondering if the contests that WPIX offers are they only for the New York area. I tried calling for the cook book as soom as you said to call kept hitting re-dial and kept getting a busy signal this is the second time this has happened to me so i'm wondering if it's just for the NY area, because i'm from Teaneck NJ and thought maybe it's not for my area to call. Please let me know if this is so, so I will not waste time by trying to call.

Thank You

Tracey Cee

Posted by H Mac at December 4, 2008 8:37 AM

Healthy peanut butter conatins just peanuts (preferably organic).
Why would you recommend Jif as healthy when it has sugar & hydrogenated oils. From Jif's website "Ingredients
MADE FROM ROASTED PEANUTS AND SUGAR, CONTAINS 2 PERCENT OR LESS OF: MOLASSES, PARTIALLY HYDROGENATED VEGETABLE OIL (SOYBEAN), FULLY HYDROGENATED VEGETABLE OILS (RAPESEED AND SOYBEAN), MONO- AND DIGLYCERIDES AND SALT."

Posted by Tracey Cee at December 4, 2008 8:38 AM

Good Morning Tamsen,

I writing to you about the segment you did on Carmines Restaurant in Manhattan. I'm wondering if the contests that WPIX offers are they only for the New York area. I tried calling for the cook book as soon as you said to call kept hitting re-dial and kept getting a busy signal this is the second time this has happened to me so I'm wondering if it's just for the NY area, because I'm from Teaneck NJ and thought maybe it's not for my area to call. Please let me know if this is so, so I will not waste time by trying to call.

Thank You

Tracey Cee

12/4/2008 Do I have to buy Carmines book in order to get the recipe for veal saltimboca which was shown on today's show?

Posted by Gina Marie Rucci at February 25, 2010 10:03 AM

My husband Tommy and I have had the Carmines cookbook for over a year now. We love going to the restaurant and go all the time. We also have made just about every recipe in the book. As a matter of fact, we made the lentil soup last night and today we are makeing the Chicken Scaloppini. I just have one request, The Italian Cheese cake recipe is not in the book. Everytime we go to Carmines I try to get the recipe out of the bartenders and waiters. All I can get out of them is that they put in Mascarpone cheese, Ricotta and cream cheese. How can I get this recipe.

Gina Marie Rucci

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