The Essential New York Times Cookbook: Fettuccine alla Romana
It’s recipes like this that make me wonder why anyone would buy a jar of congealed hydrogenated oil, corn syrup, and stabilizers calling itself “Alfredo sauce.” This is almost as easy as opening that jar. This recipe was featured in an article by...
Off Topic: Rigatoni with Eggplant and Pine Nut Crunch
This is what comes from reading Bon Appetit right before lunch. Everything looks good. Turns out, this dish really was. This is probably not a weeknight meal as it has a few components, all of which take some time. But well worth it. The first part is an...
The Essential New York Times Cookbook: Jean Yves Legarve’s Spaghetti with Lemon and Asparagus Sauce
Well this is awkward. Not only did it take some digging to find this recipe in The New York Times archives but I can’t find “Jean Yves Legarve” (if that is his real name) anywhere in the Google-verse. I even had a heck of a time finding Michele Evans...
Off Topic: Pasta Al Forno
This is from the latest (February 2011) issue of Cook’s Country and it is incredibly delicious and just different enough from every other pasta dish you probably make often to get your attention. And I love that the vegetables (in this case, eggplant) play a...Recent Comments
Yummy
These biscuits are grand they are going on the Breakfast/coffee table. nhlegge16@gmail.com
The thanks for how to print this recipe was to Ann
Excellent advice. I tried to copy & paste but it wouldn't let me copy. Thanks for the great tip.
Can I use frozen blueberries?