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02/21/2012
These tender meatballs are simmered in a sweet-tart tomato and dried plum sauce.
Issue #145
12/02/2005
Although carnaroli and the better-known arborio rice are often used to make risotto, Lina Pernigo, chef at La Foresteria Serègo Alighieri, who gave us this recipe, prefers to use the variety called vialone nano.
Issue #75
03/08/2007
As its name suggests, the noodles in this Tibetan classic are usually fried, though some prefer them soft.
Issue #32
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