"This dish — which American food historian James Beard credits to Palace Hotel chef Ernest Arbogast — was named in honor of opera singer Luisa Tetrazzini, who famously gave the “gift” of her singing to San Francisco with a free concert in the middle of Market Street on Christmas Eve, 1910. Based around an alfredo sauce, it’s a dish of linguine with mushrooms, peas, and chicken in a white-wine cream sauce, topped with breadcrumbs, and perfect in a casserole. It’s a comfort food classic that has become such a frozen-food-aisle cliche that most chefs don’t even try modernizing it. You won’t find it at the Palace Hotel these days, but try making it yourself via Giada De Laurentiis’ recipe, or score the Stouffer’s turkey version." - Jay C. Barmann
