4 medium tomatoes 1/4 teaspoon salt 1/4 cup minced onion 12-14 leaves fresh basil, shredded 1/2 cup soft cheese (such as fontina or brie), cubed 4 tablespoons olive oil 8 ounces pasta Peel the tomatoes. Cut in half and squeeze out seeds. Dice the tomatoes and place in a small bowl with the salt. Let … Continue Reading →
1 large portobello mushroom 8 shiitake mushrooms 8 button mushrooms 4 tablespoons corn oil 2 pounds veal, round slices pounded out thinly into 4-ounce medallions 3 ounces seasoned flour (flour with salt and white pepper) 4 ounces Marsala wine 2 tablespoons chopped garlic 8 ounces low-sodium beef stock 8 tablespoons unsalted butter 4 tablespoons fresh … Continue Reading →
Adapted from “Vegetarian 5-Ingredient Gourmet†by Nava Atlas (Broadway, 2001). 20 MINUTES 20 minutes to make 12 to 16 ounces pasta (any short, fun shape) or rice noodles 1/4 cup peanut butter … Continue Reading →
45 MINUTES 30 minutes to make 15 minutes to serve 4 tablespoons unsalted butter (C=0g) 1 large clove of garlic, peeled and cut into paper-thin slices (C=.9g) 1 cup dry white wine (C=2g) 3/4 cup heavy cream (C=5g) 2 … Continue Reading →
Throw away the box of macaroni and cheese and make it from scratch with white cheddar and a Swiss-style Gruyere cheese, such as Roth Kase. 1/2 pound dried elbow macaroni, large size 4 tablespoons (1/2 stick) unsalted butter 1/2 cup fresh bread crumbs … Continue Reading →