Search results
Results from the WOW.Com Content Network
In recent years, there are many variations of mostaccioli sold in Naples, where the chocolate glaze may be replaced by a white chocolate frosting or icing sugar and candied fruit. [ 1 ] [ 2 ] Mustaccioli are often sold alongside other Neapolitan sweets including roccocò , raffiuoli , susamielli , and struffoli at Christmas time.
Michael Cordúa (born 1961) is a Nicaraguan-born American restaurateur, entrepreneur, former owner of Cordúa Restaurants, and award-winning self-taught chef. [1] Cordúa is the former owner of six restaurants in the Houston, Texas area. [2]
Bocconotto is a pastry typical of the Italian regions of Apulia, Abruzzo, and Calabria, and is often eaten at Christmas. Sfogliatelle are shell-shaped filled pastries native to Italian cuisine. Zeppole is a pastry consisting of a deep-fried dough ball that is dusted with powdered sugar and sometimes filled with various sweets.
Main menu. Main menu. move to sidebar hide. ... Mostaccioli may refer to: A variation of penne pasta; ... Cookie statement; Mobile view;
The following restaurants and restaurant chains are located in Houston, Texas This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources .
Some Japanese restaurants in Houston are owned by persons of Japanese backgrounds, although the majority are not. There was a restaurant named Tokyo Gardens which stopped operations in 1998; Erica Cheng of the Houston Chronicle wrote that during the period it was active, it "was Houston’s premier Japanese restaurant". [24]
Mostaccioli is also sometimes used for Barilla products, pennette have a shorter length and pennoni are wider and thicker. [97] Pens (after a quill pen) or feathers. [4] Pennine, mezze pennette lisce, mezze penne, mezzani, pennettine, pennuzze, penne regina, [9] mostaccioli, penne a candela, penne di natale/natalini, penne di ziti/zitoni. [98 ...
Marcel Desaulniers (August 2, 1945 - May 28, 2024) was an American chef who was part-owner of the Trellis Restaurant in Williamsburg, Virginia, a cookbook author, director Emeritus of the Culinary Institute of America, and self-described "Guru of Ganache". He is the author of the 1992 book Death by Chocolate. [1]