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When the pasta is done, simply drain it, add to the bowl of cheeses, tomatoes and cream and divide into 2-cup gratin dishes. Dot with the butter and bake for 10 minutes or until bubbly.
To whip up her five-cheese penne, you'll need: 1/2 cup freshly grated pecorino Romano. 1/2 cup shredded Italian fontina. 1/4 cup crumbled Italian Gorgonzola
To celebrate the true start of tomato season, the Barefoot Contessa star gave a list of her top five recipes highlighting juicy, refreshing tomatoes. From easy side dishes to quick dinners, here ...
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A quick search through the Barefoot Contessa’s full cookbook index yields a whopping 57 results for recipes with “chicken”—chicken with shallots, chicken with morels, chicken with 40 ...
Ina Rosenberg [3] was born to a Jewish family in Brooklyn, New York City. [4] Her grandparents immigrated to the United States from Russia. [5] Rosenberg grew up in Stamford, Connecticut, [1] the younger of two children born to Charles H. Rosenberg, a surgeon specializing in otolaryngology, and his wife, Florence (née Rich), a dietitian. [6]
A quick search through the Barefoot Contessa’s full cookbook index yields a whopping 53 results for recipes with “chicken”—chicken with shallots, chicken with morels, chicken with 40 ...
Once the pasta is cooked, add it to a large sauté pan along with a generous splash of the pasta water. (Garten and Flay emphasize the importance of utilizing the starchy nature of pasta water to ...