Protected: Sunday Night Pasta Programming: Rigatonini with Andouille Sausage, Lacinato Kale & CannelliniBeans
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PIN IT My official African name was given to me at the naming ceremony hosted by a Queen in one of the regions of Ghana. I can hardly say much about the experience other than the simple fact that this was a true nose dive into the culture of the country. I felt welcomed and…
PIN IT For Easter last year I was in Italy meeting family for the first time! Eating lots of ravioli and la bomba and spinach torta. Hanging out with the baby bunnies and watching great uncle Pietro tend to the apiary. BUT, what I missed out on was the Cianchetta family Easter pie tradition! The…
Word on the street is that stovetop mac and cheese is where it’s at. Baked mac and cheese is great, don’t get me wrong, but why all the fuss? I created a version at the PowerHouse test kitchen from a roundup of ingredients. Consider these little vesuvio pasta shapes perfect for mac and cheese. They…
PIN IT Total Time: 5 minutes Yield: 4-6 servings Ingredients 1 canary melon, de-seeded and cut into thick slices 1/2 teaspoon smoked paprika 1/4 teaspoon kosher salt 1 teaspoon honey Method Lay pieces of melon on a platter. Sprinkle with salt, paprika, and drizzle with honey.
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