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When you think of ricotta, you probably think of ravioli, stuffed shells, lasagna, cannelloni, manicotti, gnudi, and white pizza. But ricotta is so versatile: It’s a topper, a binder, a stuffing (cannoli, crêpes, dumplings, pillow pasta), and an ingredient in cheesecake, pancakes, puddings, and more. This is the first of three tips on ricotta: Enjoy…
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Want to serve your grilled proteins with some kind of sauce, but don’t have the time or the direction? An honored shortcut is to use a can or carton of soup. A packaged soup can quickly be turned into a tasty sauce, and add color and richness to dishes. By mixing the soup concentrate with…
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One of our favorite salads is appealing year-round: for its green, red and white palette during holiday season, and for color, flavor and texture anytime. With a delicious shipment from Love Beets, we’ve been enjoying it every day. It’s a mesclun salad with beets, goat cheese and nuts. You can turn it into a lunch…
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We can’t wait to get to Seattle to eat at Chef Ethan Stowell’s restaurants. Until then, we visit the websites and drool over the food photos. And we get ideas. After spotting this asparagus antipasto plate, we thought of different approaches to antipasto. Antipasto means “before the meal” in Italian—meaning before the main meal. It’s…
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Yesterday we popped into our local Le Pain Quotidien to meet a colleague for coffee. On the breakfast menu was brown rice pudding, topped with mixed nuts and raisins. We love rice pudding, so of course, we ordered it: our first “breakfast” rice pudding. It had much less sugar than dessert rice pudding, and, though…
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