America Best Subs

WHITE HOUSE

Home of Submarines


White House Subs, in Atlantic City, New Jersey makes the Best Subnarine Sandwiches in all of America, bar none, “I just Love them.” Though sadly, I haven’t had one in years, and I’ve been craving one of late. To sink my teeth into one of those Babys, “I’d just love it,” and I’m thinking of making a trip all the way down from to New York to Atlantic City, just to get one. “That’s how good they are. White House Subs are on some wonderful bread and stuffed with Boiled Ham, Genoa Salami (Not from Genoa but Philadelphia), Cappacolla, and Provolone Cheese and topped with tomato, onions, lettuce, salt, pepper, Vinegar & Oil. “The Combination is oh so delicious,” and I miss it. Well, one of these days. Can one travel 100 miles just to get a Sub? Maybe?


Daniel Bellino Zwicke





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LEARN HOW to MAKE a SUB

SECRET KFC FRIED CHICKEN

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And AMERICA’S FAVORITE RECIPES

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My Love of The Sub Blimpies Jersey Mikes Submarine Sandwiches

 

Blimpies.png

The Original BLIMPIES

Hoboken New Jersey

 

Yeah I love Subs. I grew up in Jersey, Loving Subs, Burgers, Hotdogs, and eating many a meal in Diners, Burger Joints, and Sub Shops. My Dad was a great guy who would take us kids to all the best diners and burger joints around. Oh favorite was Geeshen’s Luncheonette in East Rutherford, right near our house/ They made great Burgers there, along with homemade Ice Cream, and Chocolates for Easter and Valetines Day. Yeah it was great place, that I loved sitting at a booth with my brother Jimmy, Sister Baz, and Daddy, ordering up some tasty burgers and dropping a quarter in the Jukebox right there at our booth, to play our favorite songs. Yeah we  loved that place, but weren’t we talking about Blimpies and Submarine Sandwiches? Yes!

OK, Submarine Sandwiches. Yes, they were on our radar, though we ate more Burgers, and even Hotdogs at Rutt’s Hut, “Home of The Ripper,” deep-fried hot-dogs. We loved Subs too, which we’d usually get at The Sub Stop in  Passaic, just over the bridge on the Passaic River. The Sub Stop was an old Railroad Train Caboose that some people bought and turned it into a Subnarine Shop. My brother Jimmy and I loved it, and we got many a tasty Submarine Sandwich there over the years, especially when we worked at Crossroads, a Christmas Tree lot, where we sold Christmas Trees and made Wreaths and grave blankets during the Christmas Season every year from the ages of 12 to 16. One we turned 17, and could drive, we got other jobs, and especially now, we could drive to the Sub Stop to get sandwiches any time at all. Once in a while we’d get Subs at Pizzatown on Route 46, but when there, the Calzone was my favorite, as Pizzatown was the only place to get them at the time. A few times we went to Blimpies in Moonachie. I’ve always loved the subs they make at Blimpies, and it really bummed me out when the Blimpies on 6th Avenue in Greenwich Village close, as well as the Blimpie’s on 4th Avenue as well.

Now, I can’t talk about Submarine Sandwiches and not talk about our favorite Sub Sandwich of all, the one at “Mike’s Subs” (Now Mr. Best) in Lake George. Dam they made tasty sandwiches, and we always got a couple on any of our many trips up there to the lake, which was my father’s and brother Jimmy’s favorite vacation place of all. I’d never leave Lake George without getting a sandwich from Mike’s Subs to take on the ride back home to New Jersey.

So, once I moved to Manhattan, a couple times a month, I’d get a sub at Blimpies, until all of them closed. I had thought there were none left, but there actually are. I thought I’d Google them to see if there was still one somewhere in Manhattan. I was reading about another of my favorites, White House Subs in Atlantic City and it got my thinking of these great sandwiches, so I did a search of Blimpie’s, and “I’ll be Dammed,” there’s one (Blimpie’s) down on Nassau Street, and one in Harlem as well, and guess what? Later on, I’m going down there to get one. As I said before, as I’d been thinking of White House Subs and how much I miss them , I’m even contemplating traveling a 100 miles, all the way to Atlantic City, just to get one. Well at least I can travel all the way down to the Wall Street area to get my Blimpie Fix.

 

Daniel Bellino Zwicke

 

Read about WHITE HOUSE SUBS “The BEST in AMERICA”

 

The History of Buffalo Chicken Wings

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 BUFFALO WINGS ORIGINAL RECIPE





 After Burgers and Pizza, these Buffalo Chicken Wings may very well be America’s 3rd most popular dish. And guess what? They’re not just American, they’re Italian American Teressa Bellissimo one night at her families Anchor Bar in Buffalo New York. Legend has it that Teressa’s son Dom was hanging out at the bar one night with his buddy’s. The guys were hungry so Mamma Bellissimo whipped up a little snack for the boys. Teressa fried up some wings, made a little hot sauce and coated the wings with them. And served them to the boys. They went nuts they loved them. They started serving them as a free at the bar for the bar customers. It was just a matter of weeks before all of Buffalo found out about these tasty wings. They became famous almost over night, whereby the Bellissimo’s stopped serving them for free at the bar and put them on the menu. The Bellissimo’s served Italian Food at their Anchor Bar, and the Italian Food was quite special. However the Bellisimo’s tasty Chicken Wings quickly out sold all the regular Italian Specialty Dishes and the Bellissimo’s Wings became the number 1 best seller on the menu. Not only that, but Teressa’s Italian-American created Chicken

Wings became uber famous all over America and subsequently all over the World. That’s Italian, “Italian-American.”

 

RECIPE :

Ingredients:

36 chicken wing pieces

(one wing makes 2 pieces – the “flat” & the drum)

1 tablespoon vegetable oil, 1/2 teaspoon salt

1 cup all-purpose flour

1 1/2 tablespoons white vinegar

1/4 teaspoon cayenne pepper

1/8 teaspoon garlic powder

1/4 teaspoon Worcestershire sauce

1 teaspoon Tabasco sauce

6 tablespoons Frank’s Hot Sauce (or other)

6 tablespoons unsalted Butter or Margarine

Celery Sticks

1 bottle of Blue Cheese Dressing

Preheat oven to 425 degrees F. Cut whole wings into two pieces at the joint. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.

While the Wings are baking, mix all the ingre-dients for the sauce in a pan, and cook over low heat for 6 minutes, stirring occasionally.

After the Wings are cooked, remove from oven. Place wings in a large bowl and pour sauce over wings to coat. Mix thoroughly. Serve with Blue Cheese Dressing and fresh Celery Spears.

The BIG LEBOWSKI COOKBOOK


ABIDE in IT !!!
 
GREAT RECIPES For SUPER BOWL SUNDAY
 
In The BIG LEBOWSKI COOKBOOK
 
RECIPES :
 
DUDES COWBOY CHILI
 
BUFFALO CHICKEN WINGS
CRAZY WINGS
 
and More …
 
 
 
ANCHOR BAR
 
Where it all Started.
 
Italian-American Teressa Bellisimo Invented Hot Chicken Wings
 
at The ANCHOR BAR in 1964 ..
 
NOTE : At the ANCHOR BAR and all over BUFFALO, what is called
 
BUFFALO CHICKEN WINGS all over AMERICA, are not called Buffalo Chicken Wings
 
in Buffalo, but simply “CHICKEN WINGS”
 
 
 
 
 
Teressa Bellisimo
 
 
Inventor of BUFFALO CHICKEN WINGS
 
Buffalo , New York
 
1964
 
 
 
On March 4th, 1964, Dominic Bellissimo was tending bar at the now-famous Anchor Bar Restaurant in Buffalo, NY. Late that evening, a group of Dominic’s friends arrived at the bar with ravenous appetites. Dominic asked his mother, Teressa, to prepare something for his friends to eat.
They looked like chicken wings, a part of the chicken that usually went into the stock pot for soup. Teressa had deep fried the wings and flavored them with a secret sauce. The wings were an instant hit and it didn’t take long for people to flock to the bar to experience their new taste sensation. From that evening on, Buffalo Wings became a regular part of the menu at the Anchor Bar.
The phenomenon created in 1964 by Teressa Bellissimo has spread across the globe. Although many have tried to duplicate the Buffalo wing, the closely guarded secret recipe is what makes Frank & Teressa’s the proclaimed “Best Wings in the World”.
 
 
 
 
 
 
Screen Shot 2015-09-07 at 12.01.18 PM
The BADASS COOKBOOK 
 
SUPER BOWL SUNDAY FOOD
 
McRIB RECIPE
KILLER CHILI
 
How to Make KFC FRIED CHICKEN
 
and More ..
 
 
 
 
..
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New York’s 5 Best Burgers

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SCHNIPPER’S Is # 1
This is The # 1 BEST BURGER in NEW YORK
SCHNIPPER CHEESEBURGER
JG MELON
Upper East Side Manhattan
 
 
JG MELON BURGER ROCK at SECOND BEST
 
“Some Would Say First. Even Me”
 
 
 
SHAKE SHACK BURGER # 3
 
“MANY SAY IT’S THE BEST”
 
We Wouldn’t Disagree, But You Gotta Pick Some Kind
of Order .. Everyone Has Their Own Choices, and These Are Ours
“GUESS WHAT? We LOVE THEM ALL, and FEEL THEY’RE 
ALL # 1 The BEST, or DAM CLOSE To IT” !!!
 
 
The LUGER BURGER at PETER LUGER
The WORLD’S MOST FAMOUS STEAK HOUSE
Is a STEAL at Just $11.95
GET With THEIR FAMOUS BACON
“IT ROCKS” !!!
 
 
THE LUGER BURGER
With LUGER BACON & CHEESE
 
“DAM THAT BABY Is TASTY” !!!
 
 
 
 
 
photo DANIEL BELLINO-ZWICKE
 
MINETTA TAVERN
 
GREENWICH VILLAGE NEW YORK
 
MINETTA BURGER
 
TAKE The “MINETTA BURGER Over The
More Famous BLACK LABEK BURGER …
 
“IT’S BETTER” !!!
The MINETTA BURGER TAHT IS !!!
 
And IT’S CHEAPER To BOOT !!!
 
“TRUST Us On THIS ONE” !!!
 
……………………………………………………..
 
 
NEW YORK’S 5 BEST BURGERS
 
1.  SCHNIPPER’S
2.  JG MELON
3.  SHAKE SHACK
4.  PETER LUGER
5.  MINETTA TAVERN
 
 
New York’s 5 Best Burgers? Wow! Who are they? Who right? Who’s Not? Yes, it’s not easy, and who’s to say who is the best, who’s not, and that they are thee authority and decider of who is # 1 and Who’s Not? Well, there are any number of people, magazines, newspapers, and other intitties doing articles, stories and what-not on the Best Burger or Best Burgers in town and around the country. It’s a big and popular subject.
Well, this is just ours. Not seeing that his is the definative list and list to end all. It’s just ours. And of these 5, we ourselves what put any number at the Top of The Heep, they’re all great burgers.
 
THE SKINNY On EACH
 
SCHNIPPERS
 
Schnippers is awesome. They came on the scene a couple years ago. They didn’t make all that much of a splash in the first year or year 1/2, but now? They’ve Splashed, and in quite a big way. They just opened their 3rd location in Manhattan and seems like their expansion will lead to any number across the country, alla Shake Shack. Spaeaking of Shake Shack, Schnipper’s opened their first place less than 200 feet from Shake Shacks hugely famous Flagship Burger Joint (and 1st) at Madison Park at 23rd Street and Madison Avenue.
 
Anyway, the Schnipper Burger is awesome. The Schnipper Burger is a classic straight forward burger. It’s 5 ounces, fresh beef (never frozen), cooked to perfection and seasoned perfectly. We love it, and think it taste exactlt as a burger should, with an emphasis on the tasty beef patty.
 
JG MELON
 
JG Melon is one great old institution up on 3rd Avenue at 74th Steet on New York’s Upper East Side. The Melon is a cool classic old school bar, the kind that just can’t be duplicated. Great natural vibe, and un-contived. And guess what? they’ve got one of New York top burgers, if not thee # 1 tops .. Some say, they are the best. Their Burger, and we wouldn’t give them a fight on that. We love em too, and almost picked them for the # 1 spot on our list. What do you think.
 
SHAKE SHACK
 
A Great Burger! Some say the Best. We did too for some time, but we feeel that Schnipper’s has edged them out. Though we wouldn’t gie anyone a hard time if they Shake Shack is # 1 … They’re Buger is Classic, just the right size, seasoned and cooked to beautiful tasty perfection. We just Love Em.
 
 
PETER LUGER
 
The Luger Burger is awesome. It’s quite tasty, and makes our top 5 list for it’s tastieness and the fact that you can go into this Mecca of Steakdom and get a Burger for just 12 Bucks .. But you probably won’t. You gonna want some cheese on that $1.50 and the Bacon ($4.25) is a “Must Have” at Lugers. If you go for Fries (Only $1.95), your burgers gonna cost you about $19.00
But hey, “It Peter Luger” and that’s a bargain. 
You can only get The Luger Burger at Lunch, and we just love hopping over the Williamsburg Bridge every 2 or 3 months to get one. You will too.
 
MINETTA TAVERN
 
You can’t beat the ambiance and History of Minetta Tavern .. This Historical Old Greenwich Village Haunt is cool as can be. And you’ll feel you are too once and if you secure a seat inside. The master of the restaurant business in New York, Keith McNally rescued this great old joint, spruced it up just a bit, retaining its wonderful orignal decor, placed a couple great chefs at the helm and opened her up to rave reviews. The menu is French Bistro Steak House, with big juicy Steaks, Bistro Classics, and a pair of New York’s Hottest and most loved burgers; The Famed Black Label Burger ($24.00) and The Minetta Burger ($16.00) .. The Black Label Burger is by far the most famous of the two, made with the Black Label Blend of Dry Aged Beef from famed New York Butcher Pat La Freida .. Dry Aged Beef may be great for Steaks, such as the ones so famous at Peter Luger and Minetta Tavern, but we feel that this beef doesn’t translate so well to Burgers … We prefer the Minetta Burger. How bout you?
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LEARN How To MAKE The Perfect BURGER
in
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Its The BIG LEBOWSKI COOKBOOK
 
 
 
 
 
 
 
 

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Best Selling Italian Pasta Cookbooks

 
Daniel Bellino-Zwicke is still one of the Hottest Best Selling Authors of Italian Cookbooks.
 
Currently, 4 of Daniel’s Italian-Cookbooks are in the TOP 25 BEST SELLERS – PASTA on AMAZON #KINDLE
 
 
SUNDAY SAUCE  # 17 BEST SELLER PASTA   AMAZON.com
 
SEGRETO ITALIAN   # 22 BEST SELLER PASTA   AMAZON.com
 
The RAGU BOLOGNESE COOKBOOK  # 24 BEST SELLER PASTA  AMAZON.com
 
MANGIA ITALIAN  # 25  BEST SELLER PASTA   #AMAZON .com
BOOKS by BEST SELLING ITALIAN AMERICAN COOKBOOK AUTHOR
Daniel Bellino Zwicke
 
 
SUNDAY SAUCE has been a BEST SELLER in ITALIAN COOKBOOKS and PAST COOKBOOKS ever since it hit the shelves bacck in 2013. The book was The # 1 BEST SELLER – ITALIAN COOKBOOKS for the Most Amount of Time for the two years of 2013 – 2104 , beating out such notable Italian Cookbook Authors as Lidia Bastianch , Giada DeLaurentis, Marcella Hazan, and Mario Batali.
 
The main theme of Sunday Sauce is center around the greatest dish in all of Italian-Amaerica. The dish has been a Sunday ritual of millions of Italian immigrant families in America for more than 100 years. There are various versions of the dish that is made with a few different meats slowly simmering in a sauce of tomatoes seasoned with garlic and onions and the meats themselves which may include Sweet Italian Sausages, Meatballs, Braciole, Pork Neck, and Pork Spare Ribs of which Daniel loves to put in his.
 
There are recipes for Sunday Sauce aka Gravy from the movies Goodfellas and Francis Ford Coppola and Mario Puzo ‘s Godfather, where we see director Martin Scorsese ‘s father Charles Scorsese making Gravy (Sauce) in Prison with Ray Liotta, Frank Pelligrino Senior, and Mob Boss “Big Paulie Vario” played by Paul Sorvino.
On to The Godfather where we have the famous scene with Clemenza (Richard Castellano) showing Michael Corleone ( Al Pacino ) how to make Sauce (Gravy) for 20 Guys someday. Corleone Capo Pete Clemenza tells Michael you fry some onions and garlic in Olive Oil, put in Tomatoes, salt & pepper, a little wine, “you shove in your Meatballs and your Sausage. And that’s my trick.”
 
Sonny Corleone (James Caan) tells Clemenza, “Knock it Off. I got important things to do here.” The scene is part of Italian-American and movie folklore and people just love it. The reccipes are in Sunday Sauce, along with Dolly Sinatra ‘s Spaghetti & Meatballs, and Joe DiMaggio ‘s mothers Sunday Gravy as well.
 
Sunday Sauce is filled with wonderful stories of Italian-America, the ritual of the Sunday Gravy, of Pasta Nights, Meatball Parms, and most of all, friends and families sharing a meal together at the table, with good times, love and happiness. And in this day and age of families not talking to each other and getting together at the dinner table because the children can’t get off their phones or stop playing video games for hours on end, the message of Sunday Sauce bring people together for nice Italian meal at the table, the message is more important than ever, and Daniel teaches and inspires just how to do it yourself. To have a happy meaningful meal at the table with ones loved ones, its so simple and wonderful to do. Daniel will show you how. It’s all in Sunday Sauce – When Italian-Americans Cook a Best Selling Italian Cookbook by New York Italian-American Author Daniel Bellino Zwicke.
 
 
The RAGU BOLOGNESE COOKBOOK
 
As Daniel States in his book description, for years he kept his Famous Recipe for Ragu Bolognese a Secret. He has loved cooking Italian Food for many years, and is often asked what is his favorite thing to cook? The answer Meat Ragu and especially Bolognese Sauce aka Ragu Bolognese, of which The Journal of Italian Food Wine & Travel once wrote that Daniel’s was the Best in the country, and some say the World. Daniel says he especially loves to make his Bolognese Sauce because it is just so dam tasty, it’s economical, and it brings people together, the same as Daniel’s message in Sunday Sauce and all his wonderful Italian Cookbooks, is making wonderful Italian Food and bringing people together, sharing a meal at the table. Enjoying the food and Italian Wine, each others company, conversation, music by Frank Sinatra and Dean Martin, and good times that enrich your lives. Daniel does it quite well, and the Ragu Bolognese Cookbook is a Winner. And oh yes, we almost forgot. As Daniel states in the cookbook, he thought long and hard about publishing his famous recipe for Ragu Bolognese, but he did. He says, that if he charged the price of the book for the Bolognese Sauce Recipe  alone it would be a steal and more than worth it. But he didn’t although he could have as there are many avenues these days to do so, simply selling one great recipe on its own. But know Daniel didn’t do that. No he gives you his World Famous Recipe for Ragu Bolognese, and he gives you much more. 
 
Besides Daniel’s Secret Bolognese Sauce there are recipes for John’s Secret Chicken Cactiatore, Lasagna Bolognese, Spaghetti Meatballs, Marinara Sauce, and much more. Again, this book is a winner, and we just love it, especially Danny’s Bolognese.
 
SEGRETO ITALIANO 
 
We Love it too. Lots of Great Recipes and Stories from Daniel Bellino “Z”
 
 
MANGIA ITALIANO
 
MANGIA ITALIANO ! You Know What It Means? Yes! “EAT ITALIAN” !!! Everyone LOVES ITALIAN FOOD ! Right? Well Take This “MAGICAL JOURNEY” A Journey To The World of ITALIAN FOOD of “Mother Italy” and The ITALIAN-AMERICAN COMMUNITY. Take it with BEST SELLING Author Daniel Bellino Zwicke and his DELIGHTFUL STORIES of ITALIAN FOOD, of ITALY, and the Italian-American Culture in all its most Wonderful Glory, “THAT’S ITALIAN” MEMORIES in ITALIAN FOOD, RECIPES and more … “COME TAKE THIS WONDERFUL JOURNEY With US” Mangia Italiano, Memories of Italian Food is a decades long journey of Best Selling Italian Cookbook Author Daniel Bellino “Z” and his lifelong experiences and love of Italian Food from the beginning of being weaned on Pastina, the first Pasta in a long life of eating Maccheroni (Pasta) as the staple food of his Italian-American family’s diet. Moving on to Spaghetti & Meatballs, Daniel’s First Experience in eating White Truffles with Pasta, to dining out in local Italian Restaurants over the years, along with taking numerous cultural and culinary journeys to the Mother Country, Italy. The author traveled to: Rome, Venice, Tuscany, Napoli, The Amalfi Coast, Verona, Sicily, and the whole of the Italian peninsula and its many lovely islands. He ate, he learned, he lived the Italian Life in all its many splendors. In Mangia Italiano the author recalls all his many experiences with Italian Food over the yeas, both in New York and Italy. Mangia Italiano is filled with Daniel’s delightful stories of a his remarkable journey into all of Italy’s cherished Regional Cuisines, counting a multitude of ingredients turned into a variety of savory recipes. Among the mouthwatering dishes, are recipes for such items as: Sicilian Stuffed Artichokes, Mudica Steaks, Venetian Braised Duck, Italian Wedding Soup, Ragu Napoletana (Gravy), Umberto’s Shrimp Sauce for Pasta, Nonna Bellino’s Tomato Sauce, Pasta Rotta, Spaghetti Carbonara, Porchetta, Frank Sinatra’s Egg Sandwich, Amalfitana Lemon Cake, and more. Mangia Italiano will “Inspire” you to your similar Italian Experiences as well and is a book that’s sure to bring you much JOY all through the years. Read the stories, cook these fine dishes and enjoy a splendid life, Italian Style! Author’s Bio: DANIEL BELLINO ZWICKE is the Best Selling Author of: La Tavola, The Ragu Bolognese Cookbook, Grandma Bellino’s Cookbook, The Feast of The Seven Fish / ITALIAN CHRISTMAS, and SUNDAY SAUCE .. Daniel created BAR CICHETTI, America’s First Ever Venetian Wine Bar (Bacaro)., he lives and writes in New York’s Greenwich Village.
BEST SELLING BOOKS : SUNDAY SAUCE THE RAGU BOLOGNESE COOKBOOK GRANDMA BELLINO’S ITALIAN COOKBOOK The FEAST of The 7 FISH “ITALIAN CHRISTMAS” GOT ANY KAHLUA ? aka The Big Lebowski Cookbook MANGIA BENE TUTTI !!! 
 
BASTA !!!
 
 
 
 
MANGIA ITALIANO
 
 
POSITANO
 
COMING SOON !
 
TRAVEL GUIDE / COOKBOOK
 
Of  NAPLES POSITANO CAPRI
 
And The AMALFI COAST ITALY
 
Publication Release June 2019
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