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[1] You can serve either gnocchi or tortellini in his rich pumpkin soup (photos #1 and #2 © DeLallo). [2] If you like, substitute tortellini for the gnocchi in the photo. [3] Flash-fried sage leaves. Here’s the recipe (photo © Saveur Magazine). This bowl of soup is hearty enough to be the main course…
Continue reading “RECIPE: Pumpkin Soup With Bacon, Sage & Gnocchi”
Butternut squash ravioli. Photo courtesy Pom Wonderful. Here’s the recipe. When studying culinary history, you learn lots of fun food facts. For example, in the history of pasta, Marco Polo may have brought pasta back from China—but it wasn’t spaghetti or other “long cut” pasta, and it wasn’t “short cut” pasta like farfalle (bowties)…
Continue reading “TIP OF THE DAY: Pillow Pasta”
You’ve used bay leaves in cooking, but how about preserved lemons? The combo is one of McCormick’s 2010 flavor trends. Preserved lemon is a condiment made of lemons that have been pickled in a brine of water, lemon juice, salt and sometimes, spices (they’re pickled lemons). The lemons then ferment at room temperature for weeks,…
Continue reading “RECIPE: Bay Leaves & Preserved Lemons Rock Tortellini”
