Mother Sauce: Italian American Family Recipes and the Story of the Women Who Created Them
Overall Ranking: 3) Staple
Mother Sauce: Italian American Family Recipes and the Story of the Women Who Created Them by Lucinda Scala Quinn, 2025, Artisan
Who Wrote This and Why Should I Care?
Lucinda Scala Quinn is the author of eight cookbooks, including the bestselling Mad Hungry trilogy. Her mantra is “Cook for the ones you love, teach them to cook for themselves, and they will pass it on.” Her passion for cooking took root growing up in an Italian American family, which inspired her to begin cooking professionally at age sixteen.
For over a decade, she oversaw all food content for Martha Stewart Living Omnimedia. She was the host of the television show Mad Hungry: Bringing Back the Family Meal and cohost of Everyday Food on PBS. Her radio show EatDrink on Sirius XM was an innovative precursor to podcasts. She lives in New York City and can be followed at @madhungry or on her website at https://madhungry.com/
Before you start cooking/baking
Special Equipment Needed
All of the recipes I attempted were extremely approachable for even the most basic of kitchens. Just a couple pots, an oven pan, and a cutting board. I haven't even used a blender for any of the recipes that I tried. Extremely simple stuff.
Recipe Breakdown
As someone whose understanding of Italian food, for many years, largely came from the world-famous "Olive Garden," I'll admit I historically assumed all Italian cookbooks were a predictable split: 80% pasta, 10% sauces, and 10% tiramisu. The title "Mother Sauce" certainly didn't do much to challenge that assumption! So, as my first foray into a truly traditional Italian cookbook, I was immensely pleased, and genuinely surprised, by the incredible variety of recipe types Linda Scala Quinn's "Mother Sauce" actually offers.
319 pages
112 recipes
9% Saucy Meats and Hearty Soups, 10 recipes
14% Breads, Pickles, and Tidbits, 16 recipes
13% Macaroni Dishes Finished in a Saucepan, 15 recipes
10% Oven-Cooked One-Pan Meals, 11 recipes
8% Seared and Sauced Meats on the Stovetop, 9 recipes
10% Seafood Dishes, 11
11% Side Dishes, 12
9% Festival Foods and Sandwiches 10
14% Sweets 16
2% Sauces & Breadcrumbs, 3
Ingredient Affordability:
General DINNER/LUNCH average total: $13.24
This cookbook's DINNER/LUNCH average total cost: $10.29
Why I Love it/Like It/Pass on It/Avoid It:
As I've probably mentioned a few too many times already, Italian food wasn't exactly my forte growing up, especially if you consider that the peak of my Italian culinary exposure came in the form of Lasagna Hamburger Helper. So, when I first flipped through Linda Scala Quinn's "Mother Sauce," I'll confess I felt a little... unimpressed. The dishes felt almost too easy, too simple to really be worth bookmarking. I thought, "Is this it?"
But then, something magical happened. I tried a dish. And another. And another. I was genuinely surprised at how often I found myself reaching for this cookbook when planning our weeknight meals. My journey started with her Chicken Oreganata, which, no exaggeration, I believe is one of the easiest, most flavorful recipes I've ever made. It was so incredibly good that I practically wished I had an entire loaf of bread just to mop up every last drop of that leftover sauce. It was a pure spring of flavor, and I genuinely wished it would never run dry.
These "flavor bombs" are a recurring theme throughout the entire book. It's truly surprising how simple these recipes are for anyone even vaguely familiar with using an oven, yet they consistently deliver such impactful taste. While "Mother Sauce" is designed for efficiency, do be aware that some components might require a little extra time if you're usually a shortcut enthusiast. For instance, the author highly recommends making your own tomato sauce from scratch, and she generously provides the recipe. Trust me, it's a step worth taking.
A crucial note, and a testament to the book's reliance on traditional approaches to making Italian dishes, is that these recipes largely use a minimal number of ingredients. They fundamentally rely on the quality and freshness of those ingredients to shine. You won't find a lot of added sugar or an extensive spice rack here. Primarily just salt, pepper, and red pepper flakes. This isn't a book that tries to mask subpar ingredients or compensate for shaky technique. It subtly pushes you towards better culinary habits by showing how incredible simple food can be when built on a solid foundation of quality.
Now, for a minor pivot, and I wouldn't call it false advertising by any means, but I was a little disappointed, not with the recipes, mind you, but with the stories. Pages 11 through 18 offer a tantalizing glimpse into the history of Italian migration to the United States, her own family's poignant story, and the profound contributions Italian Americans have made to American food culture. As someone who loves a good narrative with my recipes, I really expected more historical context and personal anecdotes woven throughout the entire book. There are cookbooks that tell a rich story with their recipes, and then there are cookbooks that are more of a straightforward list. While "Mother Sauce" leans into the "storytelling" category with its initial promise, those stories, for me, felt too brief. It left me wanting more of that narrative richness to complement the incredible food.
With all of that said, I'd happily place "Mother Sauce" into our "3) Kitchen Staple" category. It’s packed with delicious, simple recipes that you can genuinely use on the daily. You won't find anything groundbreaking here, but what you will find is simply good food for good days. It’s the kind of reliable cookbook that earns its spot by consistently delivering flavorful, no-fuss meals for real life.
Who Should Buy This Book?
- Beginner and Intermediate Cooks Looking for Flavor: If you're relatively new to traditional Italian cooking, or looking to move beyond boxed meals, this book is a fantastic starting point. The recipes are simple, straightforward, and incredibly easy to follow, yet consistently deliver impressive "flavor bombs."
- Busy Weeknight Warriors: This cookbook is a godsend for anyone needing delicious, satisfying meals that can be whipped up without a lot of fuss or extended time in the kitchen. It excels at providing reliable weeknight meal solutions.
- Those Who Value Fresh, Quality Ingredients: Since the recipes rely heavily on the inherent flavors of fresh, good-quality ingredients (with minimal spices or added sugar), it's perfect for cooks who prioritize ingredient integrity and appreciate how simple, honest components can create profound taste.
- Cooks Looking to Broaden Their Italian Repertoire (Beyond the Obvious): If your Italian cooking experience has been limited to the most common dishes, you'll be pleasantly surprised by the variety "Mother Sauce" offers across different categories like meats, seafood, breads, and oven-cooked meals, dispelling any stereotypes about Italian cookbooks being pasta-heavy.
Essentially, if you want to make genuinely delicious, no-fuss Italian food that tastes like it took far more effort than it did, and you're ready to let fresh ingredients do the heavy lifting, "Mother Sauce" is definitely for your kitchen shelf.
Recipes I Tried from "Mother Sauce" and what I thought about them
Turkey Piccata
Turkey Piccata is a bright, tangy dish where in Lucinda Scala Quinn's cookbook "Mother Sauce" she takes the classic Italian Chicken Piccata and gives it a leaner, slightly richer twist. Traditionally made with chicken or veal, piccata is all about that luscious lemon-butter sauce with a punch of white wine to balance everything out. Using turkey instead of chicken is fantastic. It’s naturally juicy, mild in flavor, and has just enough structure to hold up to that golden pan sear. Plus, turkey is leaner than some other proteins, making this dish lighter without sacrificing that indulgent buttery finish. It’s quick, simple, and loaded with flavor. It's perfect for a weeknight meal that feels effortlessly elegant. I would highly recommend giving this easy Italian dinner a try.
Ingredients 🍋
1/2 pounds (680 g) boneless, skinless turkey breasts, cut into thin slices (8 or 9) and pounded flat
Kosher salt and freshly ground white pepper
1½ cup (60 g) all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
1½ cup (60 ml) white wine
2 lemons, one juiced, one thinly sliced
Directions 📜
1. Prep the Turkey: Slice and pound turkey breasts flat. Season both sides with salt and white pepper. Lightly coat in flour, shaking off excess.
2. Sear the Turkey: Heat olive oil and butter in a large skillet over medium-high heat. Add turkey slices, turn heat to high, and cook 1–2 minutes per side until golden.
3. Make the Sauce: Pour in wine, swirl for 20 seconds, then flip turkey. Add lemon juice and slices, swirl to coat in sauce.
4. Serve: Sprinkle with salt and pepper, serve with lemon slices on top
Orecchiette with Broccoli Rabe and Sausage
This meal is always worth the prep regardless of how you make it (or pronounce it. I was all over the place lol). Orecchiette with sausage and broccoli is always worth the effort no matter the variation. It delivers bold flavors and perfect texture every time. Whether you're adding garlic, chili flakes, or a splash of wine, the combo of hearty pasta, savory sausage, and tender greens never fails. A true kitchen staple that rewards every bit of prep with spectacular results. My go to honestly. Today I made the Orecchiette with Broccoli Rabe and Sausage from Mother Sauce by Lucinda Scala Quinn and it deserves all the praise. So good.
Chicken Oreganata
For what may be the easiest recipe I've ever made and the fact that it comes together in the time it takes to boil pasta I expected a straightforward, herby chicken dish. But this Chicken Oreganata from Mother Sauce by Lucinda Scala Quinn had way more depth than I anticipated.
The oregano wasn’t just an accent. It infused everything with warmth, and the sauce turned out richer and more velvety than I thought it would. The wine and lemon combo brought brightness without overpowering, and the buttery finish made it feel indulgent in the best way. I didn’t think it would be a “sauce worth sopping up” kind of meal, but here I was, reaching for bread to soak up every last drop. It’s one of those recipes that seems simple on paper but delivers way beyond expectations. I can't believe such an easy recipe could be so delicious.
Ingredients 🍗
1½ pounds (680 g) boneless, skinless chicken breasts or thighs, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 tablespoon dried oregano
1/2 cup (120 ml) white wine
1/2 cup (120 ml) chicken broth, homemade or store-bought
1 tablespoon fresh lemon juice 2 tablespoons unsalted butter
Directions 📜
1. Prep the Chicken: - Pat dry, season with salt and pepper just before cooking.
2. Sear the Chicken: - Heat olive oil in a large skillet over high heat. - Add chicken in a single layer, cook without moving until browned. - Stir and cook until golden on all sides.
3. Build the Sauce: - Reduce heat to medium-low, return all chicken to the pan. - Add garlic and oregano, stir for 1 minute. - Increase heat to high, add wine, scrape up browned bits for 2 minutes. - Add chicken broth, cook 2 minutes until slightly thickened. - Stir in lemon juice and butter to coat chicken.
4. Serve: - Plate with noodles or crusty bread to soak up the sauce.
Garlicky Broccoli Rabe
A lot of people say that broccoli rabe is garlics best friend. It's light bitterness pairs perfectly with garlicky, olive-oil drenched flavors, making it ideal for a simple yet flavorful side.
This garlicky broccoli rabe recipe from Mother Sauce by Lucinda Scala Quinn did a fantastic job showing that relationship. The quick blanch keeps it tender and removes some bitterness, while the garlicky, olive oil-infused sauté brings out its best flavors. The addition of chili flakes adds just the right amount of heat, making it savory, slightly spicy, and satisfying. A solid side.
Easy Breadcrumbs
Got hard stale bread? You are so lucky because stale bread is all you need for this breadcrumb recipe.
Now, the trick is that your bread needs to be HARD. So if your bread is still soft just toss it into the oven at 225 for ~20 minutes until it gets hard.
Now you're ready for all things breadcrumbs, and as we all know, good breadcrumbs are the secret to fantastic Italian cooking.
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