Ingredients: 1 package of tortellini 5 sage leaves half a stick of butter light cream 1. Add tortellini in salted boiling water. Remove and drain after 10 minutes. Set aside. 2. In a skillet, sauté the sage leaves in butter until fragrant. Add the cooked tortellini in the pan with enough light cream to coat. ...
Pumpkins are everywhere come Halloween time and my mother always takes one home from her kindergarten school trip. Ah, autumn. If you don’t want to spend the extra effort to bake, feel free to use Duncan Hines Moist Deluxe Butter Recipe Golden mix and follow their instructions on the box instead of using your own ...
Gigot is French for a leg of lamb. This recipe was adapted from Julia Child’s Mastering the Art of French Cooking. I’ve used more expensive lamb chops with this recipe as well. You just have to call it côte d’agneau to refer to the ribs. For more flavor, allow a couple of hours for the ...
Di Palo’s in New York City sells different kinds of pasta. In the fall, I like to pick up their pumpkin ravioli and buy mushrooms from the farmers’ market to match. Maitake mushrooms, also called hen of the woods mushrooms, are capless and look more like a cluster of wings. They’re very fragrant and can ...
This is one of my favorite salads. The yellow bell pepper adds a sweetness to it while the portobello mushrooms make it beefier. I don’t have a grill outside my apartment–I don’t have an outside!–so I use the stovetop and hold the bell pepper using heat-resistant tongs. You can also broil the bell peppers until ...