conversations.from: human
conversations.value: What could be a title for a story about Italian, Italian-American, Lidia's with the genre: Cookstorys, Food & Wine, Regional & International?
conversations.from: assistant
conversations.value: A title for this story could be 'Lidia's Italian-American Kitchen'
conversations.from: human
conversations.value: Give me the first paragraph for this story.
conversations.from: assistant
conversations.value: Lidia's Italian-American Kitchen
  Most hearty soups cook better in large quantities—where they have a chance to perk and the flavors have time to mellow.
conversations.from: human
conversations.value: Give me five more paragraphs.
conversations.from: assistant
conversations.value: Return the sausages to the skillet and turn them until warmed through. Serve the sausages on plates or a platter, flanked by the broccoli rabe.
  Cut the rack of spare ribs between the bones into single ribs (or ask your butcher to do this for you). Preheat the oven to 425° F.
  Pat the spare ribs dry and season them with salt and pepper. Toss them in a roasting pan into which they fit comfortably with the olive oil, garlic, and bay leaves. Pour in the stock and roast, turning occasionally, until the liquid is almost completely evaporated and the ribs are golden brown, 45 minutes to an hour.
  Meanwhile, stir the wine, vinegar, honey, and crushed red pepper together in a small bowl until the honey is dissolved.
  Brush all sides of the ribs with some of the vinegar glaze, then pour the remaining glaze into the roasting pan. Continue baking, turning every few minutes, until the glaze is syrupy and the ribs are mahogany brown and sticky to the touch, about 30 minutes. Spoon off as much of the fat as you like before serving the ribs.
conversations.from: human
conversations.value: Give me the last five paragraphs.
conversations.from: assistant
conversations.value: CCOFFEE HAS BEEN A SOCIAL DRINK FOR SOME TIME. It originated in Ethiopia, East Africa, and spread east in the thirteenth century. During its westward march it was first roasted and drunk as an infusion, as we know it today.
  There is a very simple way to achieve that special, creamy espresso flavor without an actual espresso machine.
  To augment the creaminess, place 1½ teaspoons of sugar per cup of coffee and ¼ teaspoon of the first drips of coffee in a small bowl (for example, 6 teaspoons of sugar and 1 teaspoon of the first drips of coffee). While the remainder of the coffee is dripping, whisk vigorously with a fork to form a creamy, frothy caramel-colored type of zabaglione. When you serve the coffee, set 1½ teaspoons of this mixture in each cup, then pour in the coffee, and let the guests stir and enjoy; a nice froth should rise to the top of the cup. Obviously this can be done only for guests who take sugar in their coffee.
  Italy's most famous coffee is deep, dark espresso—served in thimble-sized portions and packing a wallop of satisfying flavor. However, there are a number of variations on simple espresso that are worth trying when you find them on a menu:
  Lidia Matticchio Bastianich was born in Pula, Istria, a peninsula that belonged to Italy at the time and is now part of Croatia. She came to the United States in 1958 and opened her first restaurant, Buonavia, in Queens, in 1971. A tremendous success, it inspired her to launch Felidia in 1981 in Manhattan, followed by Becco and Esca (also in New York) and Lidia's in Kansas City and Pittsburgh.
conversations.from: human
conversations.value: Delete the first sentence.
conversations.from: assistant
conversations.value: It originated in Ethiopia, East Africa, and spread east in the thirteenth century. During its westward march it was first roasted and drunk as an infusion, as we know it today.
  There is a very simple way to achieve that special, creamy espresso flavor without an actual espresso machine.
  To augment the creaminess, place 1½ teaspoons of sugar per cup of coffee and ¼ teaspoon of the first drips of coffee in a small bowl (for example, 6 teaspoons of sugar and 1 teaspoon of the first drips of coffee). While the remainder of the coffee is dripping, whisk vigorously with a fork to form a creamy, frothy caramel-colored type of zabaglione. When you serve the coffee, set 1½ teaspoons of this mixture in each cup, then pour in the coffee, and let the guests stir and enjoy; a nice froth should rise to the top of the cup. Obviously this can be done only for guests who take sugar in their coffee.
  Italy's most famous coffee is deep, dark espresso—served in thimble-sized portions and packing a wallop of satisfying flavor. However, there are a number of variations on simple espresso that are worth trying when you find them on a menu:
  Lidia Matticchio Bastianich was born in Pula, Istria, a peninsula that belonged to Italy at the time and is now part of Croatia. She came to the United States in 1958 and opened her first restaurant, Buonavia, in Queens, in 1971. A tremendous success, it inspired her to launch Felidia in 1981 in Manhattan, followed by Becco and Esca (also in New York) and Lidia's in Kansas City and Pittsburgh.