We're still grasping summer by marrying "corn off the cob" with autumn cauliflower and kale. For deep taste and color… we roast our cauliflower and reserve the greens to add halfway through along with the corn and kale.
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We made this one in class last evening. It’s definite keeper! The veal dish is a version of an Andrea Consoli’s “Cooking Classes in Rome” recipe. And the pasta? It’s a “by memory” adaptation of an unforgettable day making raviolis with... Read More »
A nice diversion from poultry as we anticipate Turkey Day... this recipe is quick, easy and delicious. We sear Wagshal's November Market Special Gulf Shrimp and tossed it over homemade pasta to create this dish. The sweetness of the shrimp with salty... Read More »