Linda Rosa

In 1969, Marcella Hazan enrolled in a cooking class taught by Grace Zia Chu. Madame Chu decided to take a sabbatical on the first day of class, and with the other students’ encouragement, Marcella stepped in to teach the students Italian cooking instead. Thus began the start of Marcella’s long teaching career.

Marcella Hazan introduced classic Italian ingredients to America, including extra virgin olive oil and sun-dried tomatoes. She also introduced balsamic vinegar to the U.S., which she lived to regret for its overuse in cooking.

One of Marcella Hazan’s most famous recipes is a simple tomato sauce with onion and butter. Watch chef April Bloomfield make it here. See the full recipe on the American Masters website.

MyPillow creator Mike Lindell's lawyers were fined thousands for submitting a legal filing riddled with AI-generated mistakes. It highlights a dilemma of balancing technology and using it responsibly.

Discover how celebrated writer Marcella Hazan shaped Italian cuisine in America. After immigrating to New York in the 1950s, she began making authentic dishes from her Italian roots and inspired millions of Americans with her cookbooks.

In the early 70s, an editor reached out to Marcella Hazan to write a cookbook. Hesistant because she didn’t write in English, her husband Victor offered to help translate the book for her. Within a year, the two delivered “The Classic Italian Cook Book,” which is now considered “the most seminal Italian cookbook ever published in this country.”