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pasta

PRESSURE COOKER RISOTTO

MAKES 4 SERVINGS 1 tablespoon olive oil or butter 1/2 cup finely chopped onions or shallots 1 1/2 cups arborio rice (see note) 1/2 cup dry white wine or dry vermouth4 cups chicken broth, divided 1 teaspoon salt 1/2 cup grated Parmesan cheese Freshly ground …

HOMESTYLE NORTH INDIAN CHICKEN CURRY

MAKES 4 to 6 SERVINGS This homestyle recipe is soupier than typical restaurant curries. For a thicker consistency, use the lower amount of water and simmer a bit after removing from pressure. Use the lower amount of red pepper and chiles, or less, if you …

Baked Mac ’N’ Cheese

MAKES 4 TO 6 SERVINGS 3 tablespoons butter (Vermont or cheese-cultured recommended)2 tablespoons minced onion 2 tablespoons all-purpose flour 6 ounces skim milk 3 ounces heavy cream 3 ounces shredded aged (six months or more) Cheddar, divided (see Note) 2 ounces shredded Gruyere, divided 2 …

Pasta Carbonara Plus

MAKES 4 SERVINGS While not traditional, the addition of sun-dried tomatoes and fresh spinach adds holiday color, flavor and vitamins. 1 pound linguine 1 tablespoon olive oil 4 slices bacon, diced ¼ cup julienned dried tomatoes 1 clove crushed fresh or roasted garlic 2n1/2 cups …

Ravioli With Fried Sage, Asparagus and Walnuts

The asparagus and walnuts pair perfectly with the sage and ghee in this recipe, but don’t hesitate to mix it up. Almonds and cauliflower florets would be great, as would lightly chopped pistachios and baby bella mushrooms. The pinch of red pepper flakes doesn’t add …

TOMATO FLORENTINE

MAKES 6 SERVINGS ½ pound ground turkey½ cup finely chopped onion 2 (8-ounce) cans no-salt-added tomato sauce 1 (6-ounce) can tomato paste ½ cup water 2 ¼ teaspoons oregano 2 teaspoons sugar ½ teaspoon ground cinnamon ½ teaspoon garlic powder ¼ teaspoon crushed red pepper …

Chicken tetrazinni

MAKES 4 SERVINGS Creamed chicken 2 tablespoons butter¼ cup flour 1 cup chicken stock ¾ cup whole milk or half-and-half 2 cups cooked, shredded chicken Salt and white pepper Optional additions Splash white wine1 teaspoon fresh lemon juice Dash freshly grated nutmeg Tetrazzini 8 ounces …

RECIPE: Asian Mushroom Bolognese with Pappardelle

Beverly Kim Clark makes the pappardelle by hand and tops the dish with shaved fennel tossed with truffle oil and finely grated lemon zest. MAKES 4 SERVINGS 3 ounces wild mushrooms, sliced Olive oil 2 teaspoons each minced  garlic, ginger, shallot and lemongrass ½ cup …

AUTUMN ROASTED TOMATO AND SAUSAGE PASTA

MAKES 6 SERVINGS 1 pint cherry tomatoes, halved4 garlic cloves 2 green bell peppers, cored and cut into thick strips 1 large red onion, roughly chopped 1 (8-ounce) package white   button mushrooms 1 (12-ounce) package cooked Italian chicken sausage, cut into 1-inch chunks 4 large …