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Ravioli cooked on the grill. Photo courtesy PastaPrima.com. Have you ever grilled pasta? Pop some fresh or thawed ravioli onto the grill and become a believer. We got such good response to our recent Pasta Primavera recipe that we’re sharing another take on it—grilled ravioli with grilled vegetables. Pasta Prima, a specialist in handcrafted…
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Some days are so hot and humid that iced tea isn’t quite enough. So freeze it into ice pops. Favorite herbal teas make tasty pops. Just brew them to twice the concentration—two tea bags or two teaspoons of loose tea per cup. Add your sweeter and freeze. You can also add a half teaspoon of…
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Photo courtesy Courvoisier. Rosé wine* is a summer favorite, lighter in alcohol and lighter on the palate than red wines. Last year, in the spirit of summer, Courvoisier, one of the world’s leading Cognac houses, launched Courvoisier Rosé. With the color of a rosé wine, Courvoisier Rosé is a blend of Cognac—made from distilled…
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A new look at Pasta Primavera, with shaved vegetable strips (photo and concept © chef Michael O’Boyle, Chicken Fried Gourmet. To add more excitement to your cuisine, rethink classic dishes. Tweak their preparation in one small way to make them seem new and different. Here’s a refreshing idea from Chef Michael O’Boyle of ChickenFriedGourmet.com:…
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What’s up at your pizzeria? Is it dishing out the toppings you hunger for? Here’s what Mario Batali serves up at Otto Pizzeria in New York City: Familiar American Classics Bianca, a white pizza with olive oil and sea salt Marinara, tomato and garlic with heat from fresh chiles Margherita, with tomatoes, basil and mozzarella…
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