Simple. Stunning. And conversation stopping as well as starting. That’s what this salad is.
About Renee Schettler Rossi
Renee Schettler Rossi is the editor in chief of Leite's Culinaria. She has spent the past 15 years as an editor and writer at national newspapers and magazines, including The Washington Post food section, Real Simple, and Martha Stewart Living. Her work has garnered recognition from NPR, the Association of Food Journalists, and The Best American Recipes cookbook series, and she has served as a judge for the James Beard Awards. Follow Renee Schettler Rossi on Google+.
Because nothing says love like cheesy pasta magnificence, in particular, this baked macaroni and cheese recipe, which is one of the best we’ve ever had.
- Quick Glance
- 30 M
- 1 H, 15 M