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Agnolotti

Cooking Off the Cuff: Pecans Updated

Edward Schneider | Posted 12.23.2015 | Taste
Edward Schneider

A couple of weeks ago I wrote about using a salty-sweet pecan mixture to garnish slightly smoky, slowly cooked winter squash. The combination of flavors and textures was so unexpected and delicious that I thought it would carry over into other squash dishes, specifically ravioli and suchlike stuffed pasta. I suggested substituting the pecan mixture for crushed amaretti in the filling or sprinkling it on top of the ravioli.

What Is the Perfect Fall Pasta?

Ali Rosen | Posted 11.04.2015 | Taste
Ali Rosen

Pasta is great year round, but there is something particularly comforting about digging into a hot bowl once the weather starts to change.

Cooking Off The Cuff: Ricotta Ravioli With A Twist Or Two

Edward Schneider | Posted 06.03.2016 | Taste
Edward Schneider

There are lots of other ways to turn a container of ricotta into a great pasta filling.

The Season Finale of the Dinner Party

Elysabeth Alfano | Posted 01.19.2013 | Chicago
Elysabeth Alfano

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