Adapted from “The New Basics Cookbook” by Julee Rosso and Sheila Lukins )Workman Publishing, 1989) 5 eggs 2 teaspoons salt 31/3 cups unbleached all-purpose flour Beat the eggs and salt together in a bowl. Mix the flour in with a fork. Using your hands, form the mixture into a ball and knead it to form … Continue Reading →
Adapted from “The New Basics Cookbook” by Julee Rosso and Sheila Lukins )Workman Publishing, 1989) 5 eggs 2 teaspoons salt 31/3 cups unbleached all-purpose flour Beat the eggs and salt together in a bowl. Mix the flour in with a fork. Using your hands, form the mixture into a ball and knead it to form … Continue Reading →
Recipe from Gourmet 3/4 cup Asian black rice (also called forbidden rice) 11/2 cups water 3/4 teaspoon salt, divided 2 tablespoons vegetable oil 1 bunch scallions, chopped (3/4 cup) 1 tablespoon minced peeled fresh ginger 1 large sweet potato (12 to 14 ounces), peeled and cut into 1/2-inch dice Garnish: chopped scallion greens Rinse rice … Continue Reading →
1 pound pasta 2 tablespoons all-purpose flour 2 tablespoons room-temperature butter 11/2 cups milk, preferably whole or 2 percent 2-3 cups (8-12 ounces) of your favorite cheese, like cheddar, Monterey jack, Fontina or a mix 1/2 teaspoon salt Optional: 1/4 teaspoon powdered mustard, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1 teaspoon Worcestershire sauce Set … Continue Reading →
Toast pine nuts in 350-degree oven for 10 minutes or put in small cast iron skillet and toast on cook top until lightly browned. 1/2 tablespoon salt 1 teaspoon crushed red pepper 8 ounces small pasta such as shells or small penne 1/2 cup fresh herbs, minced (such as basil, parsley, summer savory, thyme, chives) … Continue Reading →
Recipe adapted from Gourmet 3/4 ounces dried morel mushrooms (1 cup) or 4 ounces fresh 6 1/2 cups reduced-sodium chicken broth 2 cups water 1 pound medium asparagus, trimmed and cut diagonally into 1-inch-long pieces 1/3 cup finely chopped onion 2 tablespoons olive oil 2 cups arborio rice 1/2 cup dry white wine 2/3 cup … Continue Reading →
(Serves 4) PREP TIME: 40 minutes. TOTAL TIME: 40 minutes. Instead of using pricier traditional Arborio rice, experiment instead with long-grain white rice in this risotto. It yields results that are just as creamy and delicious. 2 cans (14.5 ounces each) reduced-sodium chicken broth 2 tablespoons butter 1 medium red onion, finely chopped 6 medium … Continue Reading →
This French take on macaroni and cheese has a nice, assertive flavor. Panko are Japanese crumbs that you can find in the Asian aisle of most supermarkets. 8 ounces small elbow macaroni (2 cups) 2 cups (packed) grated Gruyere, Asiago or Emmenthaler cheese (or a combination of the three), divided 1 cup heavy cream 1 … Continue Reading →
Recipe by Donna Hollis, owner of The Inspired Chef. 12-ounce box fettuccini 2 tablespoons salt 6 tablespoons butter 1 shallot, minced 1 cup heavy cream 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup grated Parmesan cheese, divided use Fresh parsley, minced Bring a large pot of water to a boil. When boiling, add 2 tablespoons … Continue Reading →
From “A Harvest of Pumpkins and Squash, Seasonal Recipes” by Lou Seibert Pappas. 12 ounces tortellini 1-pound piece butternut OR kabocha squash OR sugar pumpkin, seeded 1 cup red cherry tomatoes, halved 1 (6-ounce) jar marinated artichoke hearts, cut into 1/2 -inch chunks 1/3 cup olive oil 1/3 cup freshly grated Pecorino Romano cheese 1/2 … Continue Reading →