I don’t know about you, but sometimes I need to leave my own kitchen and eat out to find new inspiration.
National sandwich month (USA) was in August, but I’m aiming for pear season, so I feel right on queue.
Decades ago, one of my go-to, fit-for-company dinners was baked chicken breasts stuffed with grated zucchini and carrot stuffing. An entrée and side dish in one, and a bit of a show piece, too.
I was walking down the grocery aisle and a bag of rigatoni caught my eye. What if this weren’t a giant-sized American main dish, but rather a more elegant first course?
When many regions lay claim to a dish, that means a couple of things. First, it’s so good that people want credit. And, secondly, there are bound to be many variations.
The French? The Polish? Your Jewish grandmother? Who can claim the stuffed cabbage roll as their own? Trick question! All of the above and more (or make it your own).
Synergy Pasta. A simple meal I often make where the whole is greater than the sum of its parts.