Fusilli Pasta
Probably the two words that best describe fusilli are “spirals” and “springs.” However, as it happens when Italian words…
News September 26
Latest In: Menu Development
Pasta con Asiago e Spinaci
When I had my cooking school in Chicago, I had to make big batches of this pasta dish…
News September 26Butternut Squash Bisque
5 pounds butternut squash, deseeded and roasted 2.5 medium onions, diced 1/3 cup garlic, chopped 5 carrots, julienned…
News September 26Fusilli With Chicken & Pesto
This is such an easy dish to put together. The various components –– chicken, pesto sauce and toasted…
News September 26Pasta Puttanesca
To understand how best to use olives on pizza or in pasta dishes or antipasti, we must first…
News September 26Wild Mushroom Pesto Penne
Menu Development Mushroom Madness By Carol Kroskey Look beyond cultivated white mushrooms to add flavor, texture and variety…
News September 26Classic Pizza Margherita
Recently I dropped in on a wine and cheese festival in Wisconsin. Several cheese producers were exhibiting their…
News September 26Eggplant Parmigiana Pizza
Gourmet toppings for pizza? Where do I begin? I suppose I could start by recounting something I read…
News September 26Penne Carbonara
2 tablespoons butter 1 small red onion, chopped 1 small yellow onion, chopped 4 ounces Portobello mushrooms, chopped…
News September 26Prosciutto and Melon
I suppose it would be ridiculous of me to say that the two most important ingredients in that…
News September 26Featured
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