Recipe from Kate Lawson 1 pound (bow-tie pasta) 2 pounds thin asparagus, trimmed, cut into 1 1/2-inch lengths 1 1/2 cups diced cooked ham 1 cup dry white wine 1 cup half & half (or cream if desired) 1 cup crumbled blue cheese (can use shredded Asiago or mozzarella cheeses or a combination of both … Continue Reading →
From “Big Vegan” by Robin Asbell. 2 tablespoons canola oil 8 ounces seitan, chopped into bite-size pieces (see Note) 8 ounces fresh long beans, chopped into 1-inch pieces (see Note) 1 large carrot, thinly sliced 4 large shallots, chopped 1 large fresh red Thai or serrano chile, chopped, divided 3 garlic cloves, minced 1 inch … Continue Reading →
Recipe adapted from “Lidia’s Italy” by Lidia Bastianich. 1 teaspoon coarse sea salt or kosher salt plus 1 tablespoon for the pasta pot 1/2 cup extra virgin olive oil, divided 1/3 cup fresh, sliced garlic 35 ounces canned Italian plum tomatoes preferable San Marzano, crushed 1 pound spaghetti 1/4 cup fresh basil leaves, shredded 1/2 … Continue Reading →
1/2 pound dried pasta (linguine, spaghetti or fettucine) 1/2 pound cooked large shrimp, tails removed and halved 1/3 cup chopped sun-dried tomatoes in oil, drained 1/3 cup slice marinated artichoke hearts, drained 1/2 cup fresh small mozzarella balls, halved 1/2 cup fresh basil 1 garlic clove 1/4 cup olive oil Salt and freshly ground pepper … Continue Reading →
1/2 pound dried pasta (linguine, spaghetti or fettucine) 1/2 pound cooked large shrimp, tails removed and halved 1/3 cup chopped sun-dried tomatoes in oil, drained 1/3 cup slice marinated artichoke hearts, drained 1/2 cup fresh small mozzarella balls, halved 1/2 cup fresh basil 1 garlic clove 1/4 cup olive oil Salt and freshly ground pepper … Continue Reading →
When he is not enjoying traditional Venezuelan cuisine, Miguel Cabrera loves to eat Italian food, and risotto is at the top of his list of favorites. Use starchy, medium-grain rice, such as Italian Arborio (available at supermarkets) or Carnaroli (more difficult to find, but worth the search) for risotto: Long-grain rice won’t do. Almost-constant stirring … Continue Reading →
From “Macaroni & Cheese: Recipes From Simple to Sublime” by Joan Schwartz (Villard, 2001). Butter for baking pan 1/2 pound elbow macaroni 1 medium potato, peeled and sliced 1/2-inch thick, with slices cut into 11/2-inch strips Coarse salt 2 cups (8 ounces) coarsely grated Swiss cheese 3 eggs, lightly beaten 2 cups whole milk Freshly … Continue Reading →
From Ina Garten, Food Network. Kosher salt Vegetable oil 1 pound elbow macaroni or cavatappi 1 quart milk 8 tablespoons (1 stick) unsalted butter, divided use 1/2 cup all-purpose flour 12 ounces Gruyere or Swiss, grated (3 cups) 8 ounces extra-sharp cheddar, grated (2 cups) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground nutmeg … Continue Reading →
From America’s Test Kitchen. Salt 3/8 pound elbow macaroni (about 2 cups) 1 (12-ounce) can of 2 percent reduced-fat evaporated milk 2/3 cup of 2 percent low-fat milk 1/4 teaspoon dry mustard 1/8 teaspoon garlic powder or celery salt (optional) 1 pinch cayenne pepper 2 teaspoons cornstarch 8 ounces 50 percent light cheddar cheese, grated … Continue Reading →
From “Macaroni & Cheese: Recipes From Simple to Sublime” by Joan Schwartz (Villard, 2001). Butter for the pan 1 pound penne rigate 2 cups heavy cream 2 cups whole milk 1/2 teaspoon cayenne pepper 1/4 teaspoon ground nutmeg, freshly grated preferred 2 cups (8 ounces) grated cheddar cheese 11/2 cups (about 5 to 6 ounces) … Continue Reading →