COOKING WITH GRANDMA CHRONICLES PART 88

THREE CHEESE MACARONI Macaroni was the first pasta to capture the English palate in the simple form of macaroni cheese. First the dish was based on familiar Cheddar, but soon more trendy versions emerged, featuring two or three types of cheese such as this brisk blue Stilton with a creamy goat cheese. A glass of

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COOKING WITH GRANDMA CHRONICLES PART 18

AGLIO E OLIO PASTA SHELLS OR TWISTS With garlic, olive oil and Parmesan cheese in the kitchen, there’s the makings of this Italian classic! Serves 4 1lb/450 g pasta shells or twists Salt and pepper For the sauce 4 garlic cloves, finely chopped ½ cup/125 ml olive oil 2 tablespoons grated Parmesan cheese, more for

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Pasta Pie with Peppery Greens

Kale, mustard greens, turnip greens, and spring cabbage qualify for this pasta pie. To aerate and lighten the pie, I like to use a shaped pasta such as spirals, bows, or shells. For a vegetarian dish, leave out the sausage meat and transform the pie into the Italian Easter specialty, ‘Torta Pasquale’ by topping it after baking with halved hard boiled eggs.

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Fettuccine Primavera

In Italian, primavera means spring, epitomized by the glowing green and orange of these vegetables. Bulb fennel, green bell pepper, snow peas, broccoli, and asparagus tips can be substituted or added to the pasta as you like.

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