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Bone Appetit, May 2010 1 large head of cauliflower (28 to 30 ounces), trimmed, cut into 1-inch florets 8 tablespoons extra-virgin olive oil, divided 1 pound orecchiette (little ear-shaped pasta) or medium-size shell pasta 1 1/2 cups 1/3-inch cubes crusty … Continue reading →

Printed from COOKS.COM 1/2 c. unsalted butter, softened 1 tbsp. honey 2/3 c. cooked chicken, white meat only, very finely chopped 1 tbsp. finely chopped cinnamon basil leaves 6 tbsp. toasted almonds, finely chopped Salt Very thin bread sliced Blend … Continue reading →

Ina Garten – The Barefoot Contessa Cookbook  Ingredients 2 small fennel bulbs 1 yellow onion, thinly sliced 2 tablespoons good olive oil 1 tablespoon unsalted butter 2 pounds russet potatoes (4 large potatoes) 2 cups plus 2 tablespoons heavy cream … Continue reading →

Preparation – Select firm, ripe tomatoes with deep red color. Raw – Wash and dip in boiling water for 30 seconds to loosen skins. Core and peel. Freeze whole or in pieces. Pack into containers, leaving l-inch headspace. Seal and … Continue reading →